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Frontispiece. 



THE 



HOUSEHOLD CYCLOPAEDIA 



07 



PRACTICAL RECEIPTS AND DAILY WANTS, 



CONTAINING 



Directions for Wousehotd Management. 

Meceipts for Domestic GooTcery, 

Sick Room GooTcery. 

The Detection of Adulterations in Food, 

Practical Family Receipts. 

Domestic Medicine and Surgery. 

Clothing ; how to choose and care for. 

Forms of Contracts, Wills, and other 
Legal Papers. 

JIow to obtain Patents and Copyrights, 

The Rules and Principles of Business, 

Tables of Weights and Measures. 

Useful Social and Scientific Facts. 

Indoor and Outdoor Games and Amuse- 
ments, 



Domestic Pets and their management in 
health and disease. 

Domestic Pests a/nd how to destroy them. 

The Etiquette and Manners of Modern 
Society. 

Ladies^ Ornamental Work. 

The Nursing of the Sick. 

Counsel and Information for Mothers. 

The Diseases of Childhood, their preven- 
tion and treatment. 

Veterinary Medicine, Sygiene and Dis- 
eases of Domestic Animals. 

Sints on Correct Speaking and Writing, 

Something for Everybody, Sfc, S[o, 



WITH OVER ONE HUNDRED ILLUSTRATIONS. 



BY ALEXANDER V. HAMI^TOST ^^^1 

SPEINGFIELD: ^^i^-^f-^^ ^ 

W. J. HOLLAND & CO. 

1873. 



XT 






Entered, according to Act of Congress, in tHe year 1872) 

By W. J. HOLLAND & CO., 

In th« Office of the Librarian of Congress, at Washington. 



PREFACE. 



The editor of this work has endeavoured to render it useful 
clear, and reliable in every department of which it treats 
His object has been to make a practical manual to meet the 
wants of every household. He offers it therefore to the 
public as a Cyclopaedia of complete and trustworthy informa- 
tion on everything pertaining to daily life. 

The numerous Cookery Receipts have been actually tested, 
and hence bear the impress of real experience. Among them 
will be found receipts for many new articles of diet, and fre- 
quent hints for economy in the preparation of food. 

In the sections devoted to the Choice and Furnishing of 
a House, the Adulteration of Food, Domestic Chemistry, and 
Clothing, the principles of household management and domes- 
tic economy are fully and distinctly stated. Important cau- 
tions and useful receipts are given which every one having to 
do with housekeeping will find of daily value. 

The medical advice and prescriptions contained in the 
sections on Domestic Medicine, Accidents and Inj varies, Couv 
sels for Mothers and Nurses, and the Diseases of Children, ar 
from the careiuJ pen of an experienced physician. They forn 



4 PREFACE. 

a complete treatise on family medicine and surgery, and the 
rearing and management of children. 

The departments on Law and on Trade, Social and 
Scientific Facts, contain information and bits of advice indis- 
pensable to every business man and woman. 

Every lady will, after perusal, acknowledge the interest 
and value of the chapters on Domestic Pets and Ladies' Work. 

Young people and often their elders will be pleased with 
the means of innocent diversion revealed in the chapter on 
Games and their Rules, and will be instructed by the sections 
on Etiquette and Manners, and Correct Speaking and Writing. 

No farmer should be without the practical knowledge 
furnished in the section devoted to Veterinary Medicine, and 
the diseases of cattle and poultry. 

Housekeepers know the annoyance they experience from 
Domestic Pests and will be glad to learn how to destroy them. 

The editor, therefore^ believes that not only the last, but 
every chapter of the book, will be found to contaia 

SOMETHING FOR EVERYBODY. 



CONTENTS. 



I. HOUSEHOLD MAJ>fAGEMENT. 

Choice of a house. A useful caution. Purchasing or renting a house. Sani- 
tary laws ; drainage, ventilation, light, water supply. Decoration ; fur- 
niture of parlour, dining-room, bed-rooms, kitchen, and staircase ; choice 
of carpets, window-blinds, lamps ; cure of smoky chimneys ; paper- 
hangings. Whitewashing. Cleansing of furniture. French-polishing. 
Colours for house-paintuig. Fire-proof paint. Fire-proof mortar. Cheap 
filter. Bright irons. Hints for housekeepers. Rent and taxes. Police 
cautions ••••*• 15 — ^21 

II. DOMESTIC COOKERY. 

Whole art of cookery. Arrangement and economy of the kitchen. General 
observations on serving dinner. Best modes of preserving food. To pre- 
serve meat, fish, vegetables, fruit, poultry, game, &c. . . 22 — 24 

Boasting. — How to roast beef, mutton, lamb, veal, pork, sucking-pig, venison. 
How to pluck and to draw poultry or game. Various methods of stuffing 
and roasting turkey, goose, fowls, ducks, and game. Cooking by 
gas . , . . . • . 24—28 

Baking. — ^How to bake. To bake sucking pig, ham, leg of pork, loin of pork, 
fillet and breast of veal, beef, mutton, goose, rabbit, bullock's, calf's, and 
sheep's heart. To bake the various kinds of fish — Shaddock, cod, mackerel, 
salmon, trout, &c. How to bake pastry • . • 28 — 31 

Boiling. — How to boil. To boil beef, mutton, veal, calf's head, pork, ham, 
turkey, chickens, rabbit, goose, duck, partridge. To boil the various 
kinds of fish — turbot, salmon, cod, eels, mackerel, herrings, &c. • 31 — 37 



CONTENTS. 



Uewing. — How to stew. To stew beef. Irish stew, mutton stew, veal stew, 

the stewing of poultry, &c. To stew the various kinds of fish. . 37 — 40 

■''rybig. — How to fry. To fry ham, eggs, fish, trout, &c. . . 40—41 

broiling. — How to broil economically. To broil fowl, fish, and game. 41—42 

"oasting. — How to toast welsh rabbit, &c. • . • 42 — 43 

■arvvng (illustrated). How to carve. To carve a sirloin of beef (illustrated) ; 

an aitchbone of beef (illustrated) ; a roast leg of mutton (illustrated) ; a 

boiled leg of mutton (illustrated) ; a shoulder of mutton (illustrated) ; a 

fore-quarter of lamb (illustrated) ; a breast of veal ; a roast sucking-pig ; a 

ham (illustrated) ; a turkey (illustrated) ; a goose (illustrated) ; a fowl 

(illustrated) ; a pheasant (illustrated) ; a partridge (illustrated) ; snipes, 

woodcocks, &c. ; a hare (illustrated) ; a salmon (illustrated) ; a cod's head 

and shoulders (illustrated) ; a turbot (illustrated) ; other fish, &c. 43 — 48 

Suups. — How to make meat soups. College soups ; ox-tail soup ; mock-turtle 

soup ; julienne soup ; eel soup ; oyster soup ; rabbit soup ; game soups ; 

giblet soup ; clear vegetable soup ; carrot soup ; spring soup ; onion soup ; 

cabbage soup j parsnip soup ; vermicelli soup ; macaroni soup ; green pea 

soup ; winter pea soup ..... 48 — 55 

Gravies. — How to make gravies. Brown gravy, a number of receipts for ; 

savoury gravy ; veal gravy ; liver gravy j white gravy ; fish gravy 55 — 56 

Made Dishes. — Lobster salad ; stewed rump steaks ; gibelotte of rabbits ; beef 

olives ; stewed chops or cutlets ; broiled fowl ; oyster sausages ; fried 

patties ; fricassee of chicken ; rump steak pie ; beef collops ; peas and 

butter; anchovy toast ; ham and eggs ; bullock's kidney; ^-la-mode beef ; 

various rump steak dishes ; mutton, lamb, veal, and pork puddings ; 

curried chicken ; cod-fish pie ; giblet pie ; various meat pies ; omelettes 

and other dishes with eggs ; pancakes, chicken fritters, &c., &c. . 56—67 

Cold Meat Coohery.— Hashed goose; hashed mutton, beef, veal, lamb, or 

poultry ; curried mutton, lamb, beef, veal, or poultry ; stew of cold veal ; 

turkey or fowl sausages ; cold poultry and game ; beef or mutton pudding ; 

ragout of veal ; cold veal pie ; potato pie ; cold fish pie ; pepper pots, 

^<^- ••.... . 67—71 

Skk-Eoom CooTcery .—'Rm\,Q on cooking for the sick. Gruels and porridges : 

water gruel ; rice gruel ; bread pap ; oatmeal pap; arrowroot ; sago ; rice 

milk; barley water; apple water; toast and water; caudle. Jellies: 

tapioca jelly; isinglass jelly, &c. Possets, wheys, &c. Beef drink; 



CONTENTS. 



lemonade ; barley lemonade ; barley orangeade. Broths ; Mutton broth ; 
veal broth ; chicken broth ; eel broth. Beef tea ; baked beef tea ; beef 
tea in ten minutes ; stewed calf's foot ; mutton and lamb chops for inva- 
lids, &c. ...... 71—75 

Puddings and Pies. — Batter pudding. Yeast dumplings ; suet pudding; cheese 
pudding; hasty pudding; hominy pudding; potato, bread, plain, and 
mince-meat puddings; apple dumplings; currant puddings. Plain, and 
other custards. Puddings of fig, ginger, citron, lemon, orange, marrow, 
rhubarb, muffin, almond, bread-and-butter, tapioca, sago, arrowroot, rice, 
Indian meal, fresh fruit, &c., &c. Crusts for puddings and pies . 75 — 85 

Pastry, Jellies, Creams, etc. — Open fruit tarts; strawberry tartlets ; cheese- 
cakes ; puffs ; mince-pies ; apple fritters ; currant, apricot, cream, and 
almond fritters. Calves' -foot and other jellies ; blancmange ; cup custards; 
various creams, and charlottes, &c. .... 85 — 91 

Cakes. — Directions for making — Pound cake, Savoy, ordinary plain, ordinary 
seed, currant, bride, rice, madeira, sponge, and other cakes ; gingerbread ; 
Scotch and plain buns ; muffins, tea-cakes, rusks, sweet and other biscuits, 
&c. . . . . . . . 91—95 

Sauces and Stuffings. — ^The use of sauces. Receipts for making the various 
sauces in general use • • • . • 95 — 97 

Vegetables. — Potatoes, cabbages, green peas, cauliflowers, tomatoes, celery, 
salads, fruit, &c. . . - , • , 97 — 101 

Curing, Pickling, and Preserving. — To cure pork, bacon, hams, &c. To pot veal, 
venison, fowls, pigeons, &c. To pickle salmon, mackerel, capers, cabbage, 
walnuts, onions, &c. ..... 101 — 103 

Preserving and Confectionery. — ^Bottled fruit. Receipts for various preserves, 
jams, marmalades, and confections • • • 103 — 105 

A definition of the principal terms employed in modem cookery. Hints on 
conduct in the kitchen. Napkins, how to fold (illustrated). Australian 
meat, and how to cook it. How to choose meat, fish, poultry, &c. Phy- 
siological and chemical classification of food • , 105 — 114 

Bread and Bread-making. — General observations on bread, biscuits, and cakes. 
Receipts for making of bread. Precaution in bread-making. Hints on 
the making and baking of cakes . • • . 115 — 120 



8 CONTENTS. 



III. ADULTERATION OF FOOD. 
The objects of adulteration. An alphabetical list of the substances more com- 
monly used in adulteration ; animal, vegetable, and mineral. A frequent 
adulteration of bread, and how to detect it • • 120—123 

IV. DOMESTIC CHEMISTflY. 
Soaps, washes, perfumes, tooth-powders, pomatums, hair washes, hair oils, 
cosmetiques, inks, dyes. Cleaning, starching, washing, stains, water- 
proofing, varnishing, polishing. Blacking, hair dyes, depilatories, etc. 
General and miscellaneous receipts of use in the household • 124 — 141 

V. DOMESTIC MEDICINE. 
"What to do in emergencies. First cares in sudden and alarming illness. Un- 
pleasant perspiration, how to remedy. Habitual intemperance, to check. 
Eiiock-knees. Substances in the throat ; in the ear. Styes. Head-ache, 
its causes and treatment. Tooth-ache. Ear-ache, and deafness. Colds, 
and coughs. Eestoration of the apparently drowned. How to apply 
leeches. Boils, carbuncles, and abscesses. Loss of appetite. Ulcerated 
sore throat. Inflammation of the eyes. Pimpled or blotched face. Neu- 
ralgia. Palpitation of the heart. Heartburn. Liver complaint. Disease 
of the kidneys. Dyspepsia. Rheumatism. Bronchitis, or winter cough. 
Asthma. Costiveness, or Constipation. Diarrhoea. Cholera. Itch. Dropsy. 
Pneumonia. Consumption. Ague. Gout. Scurvy. Erysipelas. Fe- 
male complaints • • • • • 142 — 159 

Children's Complaints. — Weaning brash. Convulsions. Jaundice. Thrush. 
Croup. Nettle-rash. Mumps. Scald head. Worms. Measles. Scarlet 
Fever. Whooping-cough. Chicken-pox. Vaccination. Infection and 
contagion. Ventilation of sick-rooms. • • • 159 — 164 

VI. ACCIDENTS AND INJURIES, 
list of drugs necessary to carry out all instructions. How to make and apply 
poultices, blisters, baths, and fomentations. How to bleed. Bleeding 
from the nose, how to check. Spitting of blood. Bites and stings : stings 
of insects, bee stings, snake bites, and bites of dogs. Injuries and accidents 
to bones. Dislocations, and their treatment. Fractures, symptoms and 



CONTENTS. 



treatment. Injuries to joints. Bruises. Bums and scalds. Concussion 
of the brain— stunning. The treatment of autumnal complaints. Sub- 
stances in the eye. Sore eyes. Lime in the eye. Inflammation of the 
eyelids. Convulsions. Apoplexy. Epilepsy. Hysterics. List of the 
principal poisons, with their antidotes or remedies. Cure for ringworm. 
To prevent pitting after small-pox. The treatment of apparent suffocation. 
Cuts and lacerations. 

Medical Memoranda. — ^Advantages of cleanliness. Cautions in visiting sick- 
rooms. Hints to bathers. Mad dogs — ^prevention against hydrophobia. 
Rules for the preservation of health • • # 165 — 194 

VII. CLOTHING. 

What should be worn next the skin. Choosing clothes. Clothes for travelling. 

Brushing, mending, altering, restoring clothes. Drawers and closets for 

clothing. Ladies' clothes. Tight lacing. Coverings for the head, the 

feet, &c. • «' • . ♦ , 195—197 

VIII. LAW. 

Directions for securing copyrights. The British law of copyright, and how it 
differs from our own. Directions for securing trade-marks. How to get a 
patent. Patent Office fees. The cost of obtaining patents for foreign 
countries. Legal rates of interest in the different States. Wills. Bills 
of exchange, form of, and law in regard to. Accommodation bills. Bills 
of sale. Assignments. Law terms in American and English Law 198—221 

IX. TRADE, SOCIAL AND SCIENTIFIC FACTS. 
Titles and other abbreviations ; Latin, French, and other phrases in constant 
nse. Value of foreign moneys. Measures of distance of foreign countries. 
Tables of weights and measures ; sizes of printing and other papers ; hay- 
stack, to weigh ; barrel, to find contents of ; timber, how to measure ; 
brickwork, to measure; cattle, to find weight of; days of the year. Sleep 
at will. Human body. The teeth of man and animals. Yearly food of 
one man. Animals, age of, pulse of. Birds, flight of. House, to keep 
cool in hot weather ; open windows at night ; marshy districts, cautions 
to persons living in. Beds and their management. Carbolic acid and 



10 CONTENTS. 



chloride of lime. Sugar as food, adulteration of sugar. Draughts, to pre- 
vent. Perfumes in sick chambers. Pepsine. Mustard-leaves. Scorched 
linen, to restore. Boots, to preserve. Leaves, value of. Tontine. Pop- 
ulation of United Kingdom of Great Britain for 50 years. Languages of 
the world. Signs of zodiac. Meteorological instruments. Barometer, 
how to consult. Barometer scales ; Thermometer scales, to convert 
Fahrenheit degrees into centigrade degrees. Aquarium, how to care for 
the. Jewellery, to re-polish. Sunbeam, weight of, &c., &c. . 221—246 

X. GAMES AND THEIE RULES. 

Cricket ; football ; hockey ; golf ; croquet ; billiards ; bagatelle ; chess ; 
checkers ; backgammon ; dominoes ; solitaire ; fox and geese ; loto; 
whist; loo; cribbage; all fives ; all fours ; speculation ; bezique ; drole, 
&a • • • . . • . 247—284 

XI. DOMESTIC PETS. 

Dogs, their management in health and disease. Cats. Rabbits. Squirrels. 
Guinea pigs. White mice. Gold and silver fish. Domestic fowls. 
Chickens, food for. Ducks, Geese, &c. . • . 285—298 

XII. DOMESTIC PESTS. 

Rats ; mice; insect poison ; moths ; bugs ; fleas ; flies ; cockroaches and crickets; 
beetles ; gnats ; bees, &c., to destroy or render harmless • 299 — 301 

XIII. ETIQUETTE AND MANNERS. 
Tables of precedency, for men and women; modes of addressing persons of 
position ; etiquette for gentlemen ; for young ladies ; toilet, for ladies ; 
letter writing. Etiquette of evening parties ; courtship ; marriage. 
Language of flowers. Dancing; with directions for square and round 
dances, &c. •••••• 302—321 

XIV. LADIES' WORK. 
Patchwork. Cloth patchwork. Patchwork quilts. Needle books. Emery 
bags. Knitting (illustrated). Ladies' knitted jacket. Ladies' knitted 
body flannel. Ladies' knitted stocking. Crochet (illustrated). Netting. 



CONTENTS. 11 



Embroidery. Embroidery on netting. Herring-bone stitches (illustrated). 
Chain stitch (illustrated). Coral stitch (illustrated). Point-lace work 
(illustrated). Tatting (illustrated). Berlin wool-work (illustrated). 
Wool-work flowers (illustrated). Lace-paper cuttings. Paper flowers. 
Feather ornaments. Potichomanie. Vitrimonie. Painting on silk or 
Batiu * • • • • 322—339 

XV. COUNSEL AND INFORMATION FOR MOTHERS AND NURSES. 

The nursing of the sick— ventilation, diet, &c. The monthly nurse. The wet 
nurse, her qualifications, diet, &c. • • • 340 — 345 

XVI. THE REARING AND CARE OF CHILDREN. 

The physiology of infant life, as illustrated by respiration, circulation, and 
digestion. The management of early infancy. The infant's lungs. The 
infant's stomach. Still births. How to resuscitate feeble infants.. The 
mother's milk. Sanitary rules in regard to nursing. Food for infants 
The dressing, washing, &c., of the new-born child. Rearing by hand ; 
articles necessary, and hew to use them ; preparation of food ; baths, &c. 
The cutting of the teeth ; treatment when troublesome. Useful and safe 
receipts for children's complaints. • • • 346—362 

XVII. HINTS ON CORRECT SPEAKING AND WRITING. 

A list of some of the most common errors of speech. Plain rules of grammar, 
and how they are violated • • • • 363 - 374 

XVIII. VETERINARY MEDICINE AND THE DISEASES OF 
DOMESTIC ANIMALS. 
Observations and suggestions relative to the diseases of horses. Catarrh, cold 
or chill ; sjrmptoms and treatment. Fever and inflammation. Staggers. 
Inflammation of the bowels. The yellows. Inflammation of the lungs. 
The difierent fevers to which horses are liable : their symptoms and treat- 
ment. Costiveness. Farcy. Glanders. Wounds, and how to treat them. 
Receipts for poultices, lotions, &c., for horses. The diseases of poultry— 
how to prevent and cure them. The pips, gapes, &c., &c. . 375 — 386 



12 CONTENTS. 



XIX. SOMETHINa FOE, EVERYBODY. 

The principal fish of America — where caught, and when in season. Bandages, 
how to make and apply them. Fires — ^how to prevent them, and how to 
escape from them. The sewing machine, information in regard to. Pop- 
ulation in millions of the principal countries of the world. Useful tables : 
The French metrical system of weights and measures, the unit of the 
French system, complete tables of the weights and measures used in 
France, rules for the conversion of French weights and measures into 
our own, and vice-vers4. Pastes for birds. The treatment of sun- 
stroke. Marks used by printers and writers in correcting proof-sheets. 
To prevent hair falling off. Useful receipts. Safety during a thunder- 
storm. To collect and preserve specimens of plants. Washing and 
wringing machines. Hints on washing. Hints on singing • S87 — 406 

Indxz « # . • • • 407--126 



LIST OF ENGEAVINGa 



1. 

2. 
3. 
4. 
5. 
6. 
7. 
8. 
9. 

10. 

11. 
12. 

13. 
14. 
15. 
16. 
17. 
18. 
19. 
20. 
21. 

22. 
23. 
24. 
25. 
26. 
27. 
28. 
29. 
30. 
31. 
32. 
33. 
34. 
35. 
36. 
37. 
38. 
39. 
40. 



Page 
The Country Homestead ... 1 
Backgammon Board and Men 266 



Black Bantams 
Black Spanish Fowl ... 
Bread Grater ... ,« 

Bull Dog 

Carving of Sirloin of Beef 
„ ,, Aitchbone 



ton 



Eoast Leg of Mut- 



Carving of boiled Leg of Mut 

ton ... 
Carving of Shoulder of ditto 



ff 
tt 
ft 
t» 
it 
it 



Forequarter of 
Lamb ... ... •» 

Carving of Ham .« .». 
Turkey .^ »- 

Goose 

Fowl >•• ... 
Pheasant... ... 

Partridge ••• 

xiare •«• ••• 

Salmon 

Cod's Head and 
Shoulders ... 

Carving of Turbot ► 

Casting off in Knitting ., 

Chain Stitch in Crochet ,. 
„ ,. » Nettmg .. 

Checker Board and Men 
,, ,, Numbered .. 

Chess Board and Men „ 

„ „ Numbered 

Clusters of Flowers in Wool 

Cochin-China Fowls 

Colander .^ .•• *. 

Coral Stitch ... .«• .. 

Croquet ... ... •. 

Crochet ... .•• •* 

Crochet- edging .„ m 

Dalmatian Dog .m •• 

Dish Cover .. 

Double Stitch in Crochet .. 

Dripping Fan ... ... m 



296 

296 

68 

138 

43 

43 

44 

44 
44 

45 

45 
46 
46 
46 
47 
47 
47 
48 

48 

48 
324 
326 
329 
264 
264 
260 
261 
337 
296 

68 
329 
247 
326 
327 
138 

68 
326 

68 



41. Eel ... IZ^ ^ M. 

42. Esquimaux Dog 

43. Feather-legged Bantams 

44. Fire, Escape from ... 

45. Field Spaniel 

46. Football 

47. Fox and Geese Board 

48. „ „ „ on Checker 

Board 

49. Frying Pan ... 

50. Fish of America .m ... 

51 . Game Fowls 

52. Gridiron 

53. Herring ... ... ... 

54. Herring-bone Stitches ... 

55. Knife -basket ... 

56. Knitting, Casting on and in 

57. Leaves, in Wool 

58. Longstitch in Crochet 

59. Mount St. Bernard Dog ... 

60. Mussel 

61. Napkins, to fold into the 

Mitre Shape 

62. Napkins, to fold into the Fan 

Shape 

63. Napkins, to fold into the Col- 

legian Shape 

64. Napkins, to fold into the Slip- 

per Shape 

65. Napkins, to fold into the Nea- 

politan shape 

QQ. Newfoundland Dog ... ... 

67. Out-door Amusements 

68. Patterns in Tatting 

69. Pearl Stitch in Knitting ... 

70. Petals of Flowers in Wool ... 

71. Pistils ,, „ 

72. Plain Knitting 

73. Plain Stitch in Crochet 

74. Plan of Croquet Ground — 

POINT LACE WOUK. 

75. Point de Brussels ... 

76. „ d'Alen9ou .m 



388 
138 
296 
39 
138 
251 
269 

269 

68 

387 

296 

68 

388 

329 

68 

322 

337 

326 

138 

388 

108 

109 

109 

109 

110 
286 
247 
334 
323 
336 
335 
322 
326 
253 



329 
330 



14 



LIST OF ENGRAVINGS, 



Page 

77. Double Point de Brussels ... 330 

78. Raleigh Lace 330 

79. Point de Venise 331 

80. Point d'Angleterre 331 

81. Kosette of ditto » 331 

82. Venetian Bars 331 

83. „ Edging 332 

84. Sorento „ 332 

85. Raleigli Bar 332 

86. Spanish Point 332 

87. Open English Lace 332 

88. Barcelona Lace 332 

89. Guipure d'Art 332 

90. Point de Reprise 333 

91. Revolving Gridiron 68 

92. Rib Stitch, in Knitting ... 323 

93. Round, To form a ^ ... 324 



Page 

94. Salmon ... 388 

95. Sauces, Gravies, and Pickles 22 

96. Setter 286 

97. Shad 387 

98. Shepherd's Dog 286 

99. Skye Terrier 286 

100. Soup Tureen 22 

101. Solitaire Board 269 

102. Speckled Hamburg Fowls... 296 

103. Stag Hound 286 

104. Star Collar 334 

105. Sturgeon ... .„ ... 388 

106. Tatting 333 

107. Trout 387 

108. Vegetables 22 

109. Wire Vegetable Screen .*. 68 

110. Wool-work Flowers ... 335 



UST OF FULL-PAGE ILLUSTRATIONS, 



The Country Homesteadi, 
Dishes for the Table. 
Kitchen Utensils. 
House and Field Dooa. 
Escape erom Fire. 
Out-Door Games. 
Pet and Watch Dogs. . 
Domestic Poultry. 
Flowers in Wool-Wobk, 
Ambricait Fiso. 



I. HOUSEHOLD MANAGEMENT. 



Choice of a House.— The first and 
most important requisite in domestic 
life is a house to live in. 

You may either build, purchase, or 
rent a house. In the first case, there 
is some difficulty — the cost of building 
having considerably increased of late. 
But if you determine to build, settle 
first on the size and style of house you 
need. Then apply to a respectable 
architect and surveyor; tell him the 
extent of your family, number of ser- 
vants, whether stables, conservatories, 
hothouses, &c., are wanted, and the 
limit of expense to which you intend 
to go. The architect will submit to 
you a rough draft of the proposed 
house and its estimated cost; approved 
of, the plan is elaborated. Finally 
you obtain separate- plans for each 
story, with elevations for the principal 
fronts — all accurately and carefully 
drawn. The next matter is to find a 
suitable locality. Let your new vicinity 
be high and well drained. Carefully 
avoid the neighbourhood of graveyards, 
gasworks, canals, factories, water re- 
servoirs, marshes, open ditches, slaugh- 
ter houses, and chemical manufacto- 
ries. Endeavour to obtain a site facing 
the south or south-east, — the very best 
being that site which has the diagonal 
line of its general plan north and 
south, so as to have the sun's rays on 
every window during some part of the 
day; — in other words, having no front 
or side pointing directly east, west, 
north or south. A gravel soil is pre- 
ferable to all others, as it will not re- 
tain the water, and soon dries after 
rain. If you cultivate a garden you 
will soon discover the advantage of 
this. The direct or moderate slope is 
always a healthy site, and sure to be 
well drained. Before you conclude 
upon building, be careful to find that 
the water supply and drainage of the 
neighbourhood are thoroughly satisfac- 
tory. Good and plentiful water and 
complete drainage are absolutely es- 



sential to health and comfort. Pro- 
cure next from a good builder a de- 
tailed estimate of his charges. If 
they are satisfactory, you may order 
the work to be proceeded with. 

A Useful Caution. — Remember al- 
ways to give the new house plenty of 
time to dry, and never on any account 
move in until you have reliable assur- 
ance that the walls and roof are per- 
fectly set. Some very melancholy cases 
have occurred from persons living too 
soon in newly-built houses. Mould 
gets upon the furniture, and clothes 
and linen are constantly damp. This 
state of things rapidly renders the 
blood unhealthy, and the whole system 
becomes deranged. Dropsy, rheuma- 
tism, and in some cases paralysis, are 
brought on; the slightest wound or 
scratch speedily inflames, and existing 
complaints are greatly aggravated. 

Purchasing or Renting of a house 
already built. These means of ob- 
taining a house are certainly prefer- 
able when your circumstances render 
economy necessary. The mode of pur- 
chasing house property through Build- 
ing Societies offers greater facilities for 
buying outright than for building. 
Your best plan is to get the lists of 
properties for sale issued by respect- 
able house-agents, who have always a 
number of houses, more or less bar- 
gains, for disposal. In these fists may 
be found dwellings to suit the means 
and desires of all classes. You can 
then see them for yourself. If you 
consider the matter favourably, pay a 
second visit — this time accompanied 
by a builder or skilled friend — and if 
everything be satisfactory, you can 
commence negotiations by offering your 
maximum price. 

In nearly all cases the cost of trans- 
fer is paid by the purchaser ; but it is 
sometimes arranged that all costs are 
covered by one lump siim. 

In cases where you enter as a yearly, 



16 



HEALTHY HOUSES. 



quarterly, or monthly tenant, a simple 
agreement is sufi&cient, making it ob- 
ligatory on either party to give such 
notice of terminated occupation as 
may be agreed upon at the outset. 
This agreement should also contain a 
clause distinctly stating what repairs 
the landlord undertakes to do. The 
tenant should also see that there is no 
clause forcing him to pay the taxes ; if 
not especially stipulated to the con- 
trary, the landlord is obliged to pay 
them. 

Sanitary Law. — The observance 
of the principles of cleanliness and 
care in the management of a house is 
all-important. Before these principles 
were understood, the rate of mortality, 
in large towns especially, was much 
higher than it is now. In choosing a 
house or apartments, strict attention 
should bepaid to drainage, ventilation, 
light, and water supply, and if these 
are all good, you may congratulate 
yourself on a fortunate selection. 

Drainage is one of the great cha- 
racteristics of modern building opera- 
tions ; for though the principle of car- 
rying off the refuse of towns is of 
ancient date, the practice was, in this 
country, until recently, only partially 
carried out. See that the fall from 
the house-drainage to the main sewer 
is considerable — eight to twelve feet 
at the least. Avoid, if possible, drains 
passing through the house; and see 
that the kitchen and out-house drains 
are ample and efficient. In hot sea- 
sons disinfectants — a list of which will 
be found under the section "Domestic 
Chemistry" — should be freely used, if 
there be any odours. 

Ventilation. — The great desideratum 
is a free current of fresh air through 
all the rooms. Early in the morning 
(except when the weather is very 
foggy) open all windows, doors, chim- 
neys, and ventilators, and thoroughly 
freshen the whole house. As soon as 
the family are up, the beds should be 
stripped, the sheets, pillows, blankets, 
&c., placed about the room, the win- 
dows opened top and bottom, and left 
so for a couple of hours or so. Many 
persons think that windows should 
only be opened in warm weather. 



This is a great mistake, as fresh air ia 
just as necessary in cold weather as in 
warm. 

Light is an indispensable essential 
to health. A room flooded with light 
early in the morning is cheerful and 
pleasant all day. The complaint made 
in summer of the great heat of rooms 
much exposed to the sun has certainly 
some truth in it ; but summer heat 
may be tempered in many ways. Out- 
side blinds are excellent, and indeed 
almost essential to rooms upon which 
the sun shines many hours. Another 
excellent mode of cooling sunny rooms 
is to place a large glass bowl, such as 
gold fish are kept in, in the centre of 
the room. Fill it with cold water, and 
put into it as many little branches 
as it will hold, the lower ends down- 
wards, of willow, or other tree. By 
this easy expedient an apartment will 
in a short time be rendered much 
cooler, the evaporation of the water 
producing the desirable effect without 
detriment to health. Besides, the 
exhalation of green plants, under the 
influence of the sun's rays, greatly 
tends to purify the air. Plants, how- 
ever, should not remain in the room 
after nightfall, or in the shade, and 
especially not in bed-rooms. Fresh 
branches and fresh water should be 
used every day, and if tastefully se- 
lected and arranged this tree-bouquet 
will be found a graceful and novel 
ornament. 

In the matter of artificial lights if 
gas is used, see that the fittings do 
not allow any escape. Patronize ' ' pa- 
tent " burners, as the ordinary burners 
allow a large quantity of unconsumed 
gas to pass, which fills the room, and 
is the fruitful cause of headaches and 
nausea. 

The Water Supply should be con- 
stant, if possible. Kain-water will 
be found sufficient for many purposes ; 
but for drinking or cooking all water 
is better filtered. Boiled water is 
very good, but water filtered through 
animal charcoal is still better. 

IDecoration. — There is nothing 
like individual taste in these matters; 
but a few hints will be acceptable. 

Have your Parlour decorated cheer- 



HOUSEHOLD MANAGEMENT. 



17 



fully. Let the wall paper be of no 
decided pattern, and light in colour. 
The mantel-pieces should be of white 
or variegated marble ; the wood- work 
light, and the door- plates, &c., simply- 
white and gold. Where the burners 
of the gas fixtures represent wax ta- 
pers, bronze is perhaps the more ele- 
gant material for the brackets and 
chandeliers. Chandeliers are always 
pretty, if kept bright. 

In your Dining -Rootn a different 
style can be adopted. The paper 
should be rich and warm in tone, 
without staring patterns, and the cor- 
nice and mouldings massive. Most 
persons prefer *' pattern" finger-plates 
and knobs in dining-rooms. The ge- 
neral effect should be that of substan- 
tial comfort. 

Bed-rooms are usually ornamented 
with less care than they might be. The 
wall should be papered in light co- 
lours, the patterns not too prominent. 
The cornice should be small and neat. 

Kitchens, &c., are more appropri- 
ately papered in varnished staircase 
paper, as the soils can be easily washed 
off. In many houses kitchens are 
wood-panelled, or the walls covered 
with tiles, after the good old fashion 
common in Germany and Holland. 

Staircases should be papered with 
varnished marbled papers; and the 
cornices should be large and orna- 
mental. 

Outside decoration is so entirely a 
matter of taste, that it must be left to 
individual judgment. 

Furniture. — Walnut, ebony and 
gold, or rosewood, for parlours, maho- 
gany or oak for dining-rooms, maple, 
walnut, fir, or satin wood for bed-rooms, 
and deal or pine for kitchens, are the 
accepted woods for furniture. 

In Furnishing a House let your 
guiding rules be that the same style, 
with modifications, be apparent all 
over your house, that in the employ- 
ment of colour you avoid bad con- 
trasts, that walls be well covered with 
mirrors, pictures, &c., and that the 
rooms be not overcrowded. 

Bits of Advice.— Before putting 
down your carpets and floor-cloths lay 
1* 



down carpet-paper or newspapers on 
the floor. This simple process is of 
immense use in preserving carpets. 

To Choose a Carpet. — Brussels 
carpets, although estimated by t' . ; 
beauty of design and colourinc, < .^iit 
to possess another very essential pro- 
perty, viz., durability. This arises 
more from the quantity and quality of 
worsted on the surface than from the 
ordinary operations of the weaver. 
In the best qualities the worsted 
warp-threads usually appear on the 
surface, in sets of threes, each set oc- 
cupying the space between the linen 
warp -threads or chain, and of which 
threads there are about seven to an 
inch. This closeness of arrangement 
maintains the loops of worsted nearly 
upright, giving thereby greater elas- 
ticity, with a sustained resistance to 
the effects of pressure and wear. In- 
ferior carpets usually have a reduction 
in the quantity of surface worsted, 
produced by dropping loops. The 
quality of worsted is not less import- 
ant than the quantity; indeed, a car- 
pet made of good worsted, in a smaller 
quantity, is to be preferred to one 
crowded with an inferior material. 
Good worsted is bright, evenly twis- 
ted, free from loose, hairy fibre, soft 
and elastic to the touch. Crimson and 
scarlet are very durable colours; 
greens are sound ; and brown, buff, 
and fawn colours rather less perma- 
nent. 

Choose your Window Blinds ac- 
cording to taste. If Venetian, then let 
them be green or drab. With white 
blinds you should also have outside 
blinds, either lath or striped linen 
canvas, so as to keep your rooms cool. 
Spring blinds are the most handy and 
economical. 

If any of your rooms are under- 
ground, or partially so, don't use wire 
blinds, but make a screen of flowers, 
gold fish, ferns, or something of the 
kind. 

Flowers are appropriate in, and en- 
hance the appearance of, every room 
in the house but the bed-rooms. 

An extra suit of covers — of hoUand 
— ^will be found very useful for your 
chintz or parlour furniture. 



18 



BITS OF ADVICE. 



Have hot water in yotir bed-room, 
if you have no bath or dressing-room. 

Have a gas bracket in your base- 
ment jDassage. 

Immediately you have furnished 
yo'-T house, make out a list, and in- 
sure for the full value. 

Have no dark corners about your 
hoiise : if they are there, and you 
can't help it, fill them up, or they will 
be continually choked with rubbish. 

Have the gas laid on in every room 
in the house. It is the safest, most 
convenieht, and cheapest plan. 

Towels, white damask table-covers, 
table-napkins, toilet- covers, &c., &c., 
should all be of very superior quality, 
as their fashions never change, and 
they last a great length of time. 

Let your house be well furnished 
with bells, and keep them in perfect 
repair. Every young wife will ac- 
knowledge the benefit of a bell from 
the nursery or servants' room to the 
p .rlour or bed-room. See constantly 
to your locks and latches. 

Let your pantry and filters be cool 
and airy. 

Never let small repairs, either to 
house or furniture, be neglected, even 
for a day. 

Draughts in a house cause great 
discomfort, and a house is frequently 
draughty through being constructed 
on erroneous principles ; this is par- 
ticularly the case when the back door 
is placed immediately opposite the 
front entrance. A direct draught 
should be avoided, and this may, in 
some cases, be remedied by an inter- 
mediate door of cloth or baize, which 
will in some measure prevent the in- 
convenience. Strips of fancy leather 
should be employed. 

In the Management of Lamps several 
points are to be observed. If the wick 
be turned too much the oil will not 
rise readily ; nor should it be too loose 
or it will cause the capillary attract- 
ing power to raise too much oil. 
Lamps require constant attention to 
the wick, otherwise the light will be 
unequal. Trim your lamps daily. 
The wick should be cut perfectly level 
with scissors j any ragged bits on the 



edge of the wick cause the flame to 
burn unevenly, and to smoke. 

In the matter of Oas, when the 
quantity that escapes is but small, it 
may be discovered by its smell, and 
there may be yet no danger ; but when 
the quantity is large, it forms with 
the common air a highly explosive 
mixture. Whenever it is expected, 
therefore, that gas may have escaped 
into a room, first go in {without a light) 
and open the doors and windows wide. 
Let them remain open for some time ; 
and then, when the smell has decreased, 
endeavour to ascertain where the leak 
is. Grease, or rag steeped in oil, is a 
handy and efficient plug. 

To Cure Smoky Lamps. — Soak the 
wick in strong vinegar, and dry it well 
before you use it ; it will then burn 
both sweet and pleasant. 

Paper - hangings. — Light paper- 
hangings imbibe less heat and light 
than dark ones, and consequently 
maintain a lower temperature. Sum- 
mer-rooms should therefore be hung 
with light and pretty, and winter- 
rooms with dark, warm papers. 

Whitewashing. — The following is a 
good mode : — First, wash the plaster 
over with clean water, by means of a 
large flat brush, to remove the dirt ; 
then stop all cracks and flaws with 
new plaster ; and in doing this, it ia 
frequently necessary to cut away the 
plaster in such places to obtain a clean 
first surface to enable the new plaster 
to adhere. When the surface is dry, 
the whitewash, made of whiting mixed 
up in water, is laid on with the brush, 
and is gone over two or three times, 
so as effectually to obliterate all marks 
and stains on the surface. 

Mode of French Polishing. — The 
polish itself may be bought ready 
mixed at paint-shops ; but the mode 
of applying it needs to be explained. 
If the wood be porous, or of a coarse 
and open grain, it will be necessary 
to first give it a coat of clear size. 
When dry, gently go over it with 
very fine glass-paper. The size will 
fill up the pores and prevent the 
polish from being absorbed into the 
wood, and be also a saving of con' 



TAKE MY ADVICE. 



19 



siderable time in the operation. Make 
a wad with a piece of coarse flannel, 
or drugget, by rolling it round and 
round, over which, on the side meant 
to polish with, put soft, fine linen rag 
several times doubled. Put the wad 
or cushion to the mouth of the polish 
bottle, and shake the mixture. Damp 
the rag sufl&ciently ; then proceed to 
rub your work in a circular direction, 
observing not to do more than a 
square foot at a time. Rub it lightly, 
till the whole surface is covered ; re- 
peat this three or four times, accord- 
ing to the texture of the m ood ; each 
coat to be rubbed till the rag appears 
dry. Be careful not to put too much 
on the rag at a time, and you will have 
a very beautiful and lasting polish. 
Be also very particular in letting your 
rags be very clean and soft, as the 
success in French polishing depends, 
in a great measure, on the care you 
take in keeping it clean and free from 
dust during the operation. 

Furniture Paste. — Scrape two ounces 
of beeswax into a pot or basin ; then 
as much spirits of turpentine as will 
thoroughly moisten it ; powder an 
eighth part of an ounce of resin, and 
add to it, when dissolved to the con- 
sistency of paste, as much Indian red 
as will bring it to a deep mahogany 
colour ; stir, and it will be fit for use. 
Elbow-grease and patience will do the 
rest. 

Paste for Cleansing Brass-tvorh. — 
Eottenstone, two ounces ; oxalic acid, 
half-an-ounce ; sweet oil, three-quar- 
ters-of-an-ounce j turpentine, enough 
to make a paste. Apply with a little 
water. 

To Cleanse Brass Ornaments. — "Wash 
with roche alum boiled to a strong 
ley, in the proportion of an ounce to 
a pint. When dry, rub with fine 
tripoli. 

Colours for House-painting. — The 
following particulars will be found 
useful to those who wish to do their 
own house-painting : — 

Stone colour : VVhite lead, with a 
liti3le burnt or raw umber, and yellow 
ochre — Graystone : White lead and a 
little black.— Draft .• Vv'hite lead, with 
bornt umber and a little yellow ochre 



for a warm tint, and with raw umber 
and a little black for a green tint. — 
Pearl, or Pearl Gray: White lead 
with black, and a little Prussian bhie. 
—Sky Blue : White lead, with Prussian 
blue. — French Gray : White lead, 
with Prussian blue, and a little lake. 
These last, used in various propor- 
tions, will make purples and lilacs of 
all shades. — Faivn : White lead, with 
stone ochre, and a^little vermilion or 
burnt stone ochre. — Buff: White lead 
and yellow ochre. — Cream : Same as 
the last, with more white. — Lemon: 
White lead, with chrome yellow. — 
Orange : Orange lead, or chrome yellow 
and vermilion. — Peach : White lead, 
with either vermilion, Indian red, 
purple brown, or burnt stone ochre. — 
Gold: Chrome yellow, with a little 
vermilion and white. — Violet : Whits 
lead, with vermilion, blue, and black. 
Sage : Prussian blue, raw umber, and 
yellow stone ochre, with a little white, 
and thinned with boiled oil and a 
little turpentine. — Olive Green : Paw 
umber, with Prussian blue, thinned as 
before. — Pea Green : White lead, with 
Brunswick green, or with Prussian 
blue and chrome yellow. — Brown: 
Burnt umber, or vermilion and lamp 
black. — White : White lead only, 
mixed with oil and turpentine, and a 
very small quantity of black or blue, 
to take off any yellowness of colour 
arising from the oil. — Chocolate : 
Spanish brown, or Venetian red and 
black, thinned with boiled oil and a 
little turpentine. — Lead : White lead 
and black. — Opaque Oak: White 
lead, with yellow ochre and burnt 
umber. — Opaque Mahogany : Purple 
brown, or Venetian red, with a little 
black. — Black should be ground in 
boiled oil, and thinned with boiled 
oil and a little turpentine. The pro- 
portions of the colours above men- 
tioned must be determined by the 
particular tone of colour required ; 
and you increase the quantity in like 
proportions . 

To Cleanse Oil Paintings. — Dissolve 
a small quantity of salt in rain water j 
dip a woollen cloth in the mixture, 
and rub the paintings over with it 
till they are clean j then wash them 



20 



HOUSEHOLD MANAGEMENT, 



with a sponge and clean water, dry 
them gradually, and rub them over 
with a clean cloth, or silk handker- 
chief. Should the dirt be not easily 
moved by the above preparation, add 
a "small quantity of soft soap. Be 
rery careful not to rub the painting 
too hard. The blackened lights of 
old pictures may be restored to their 
original hue, by touching them with 
deutoxide of hydrogen, diluted with 
six or eight times its weight of water, 
and afterwards washed with a clean 
sponge and water. 

Fire-proof Paint. — Take a quantity 
of the best quicklime, and slack witJi 
water in a covered vessel ; when the 
slacking is complete, add water, or 
skim milk, or a mixture of both, and 
mix to the consistency of cream ; 
then add at the rate of twenty pounds 
of alum, fifteen pounds of potash, and 
one bushel of salt to every hundred 
gallons of creamy liquor. If the paint 
be required to be white, add six 
pounds of plaster of Paris, or the same 
quantity of fine white clay. All 
these ingredients being mingled, the 
mixture must then be strained through 
a fine sieve, and ground in a colour 
mill. When roofs are to be covered, 
or when crumbling brick walls are to 
be coated, mix fine white sand with 
the paint, in the proportion of one 
pound of sand to ten gallons of paint ; 
this addition being made with a view 
of giving the ingredients a binding or 
petrifying quality. This paint should 
be applied in a hot state in cold 
weather to keep it from freezing. 
Three coats are sufficient. Any colour 
may be obtained by adding the usual 
pigments to the composition. 

Fire-proof Mortar. — Take two- 
thirds of the best lime and one-third 
of smith's black dust, and mix with 
the necessary quantity of water. This 
will form a mortar that will set nearly 
as hard as iron. 

To Stop Leakage in Hot Water 
Pipes. — Get some iron borings or 
filings, and mix them with vinegar, 
forming it into a paste ; with this fill 
up the cracks, and if the pipe has 
been previously dried, and is kept 
dry unti his has become quite hard, 



it will never fail to effectually stop 
the leakage, and will stand for a 
length of time. Should an iron pipe 
burst, or a hole be broken into it by 
accident, a piece of iron may be 
securely fastened over it, by bedding 
it on, in a salve made with iron bor- 
ings and vinegar ; but the pipe should 
not be used until it has become per- 
fectly firm. 

Cheap Filter. — Procure a conical 
jar — an ordinary flower-pot will do — 
with an aperture in the bottom. Into 
this aperture fit a clean sponge as 
firmly as possible ; and the jar being 
then filled with water, and placed in 
such a manner as to allow the water 
to pass through it into a receiver, it 
will be found that all the grosser im- 
purities of the water will be removed, 
and the water at the same time will 
be much softer and better fitted to 
drink. Or on the sponge may be 
placed a layer of fine sand and animal 
charcoal. 

To Cleanse Steel and Iron. — One 
ounce of soft soap, two ounces of 
emery, made into a paste ; then rub 
the article with wash-leather till 
bright. 

To Keep Bright Fire Irons from, 
Rusting. — Smear them over with hot 
melted mutton suet ; before it cools 
and hardens, have some powdered un- 
slacked lime in a muslin bag, and 
dust it on to the hot suet which 
covers the irons. Oil is of little use, 
but salad oil being the only oil free 
from water, should alone be used at 
any time for them. When not used, 
fire-irons should be tightly covered in 
baize. 

Varnished Wood for Furniture. — 
This may be finished off so as to look 
equal to French polished wood. Take 
two ounces of tripoli, powdered ; put 
it into an earthen pot, with just 
enough water to cover it ; then take 
a piece of white flannel, lay it over a 
piece of cork or rubber, and proceed 
to polish the varnish, always wettirg 
it with the tripoli and water. it 
will be known, when the process is 
finished, by wiping a part of the work 
with a sponge, and observing whether 
there is a fair, even gloss. When thi? 



HOUSEHOLD MANAGEMENT, 



21 



is the case, take a bit of mutton suet 
and fine flour, and cleanse the work. 
Suitable also to other varnished sur- 
faces. 
Hints for Housekeepers. — 

Save suds for gardens and plants. 

Count your clothes-pins, spoons, 
knives, forks, towels, handkerchiefs, 
&c., every week. 

Never pour boiling water on tea 
trays, but wash them with cool water, 
and polish with a little flour and a dry 
cloth. 

Save pieces of bread for puddings ; 
dry them well, and they will not turn 
mouldy. 

Do not buy cheese in large quanti- 
ties at a time, especially in summer. 

A hot shovel, or a warming-pan of 
coals, held over varnished furniture, 
will take out white spots. Rub the 
place, while warm, with flannel. 

Marble fire-places should not be 
washed with soap, which will, in 
time, destroy the polish ; after the 
dust is wiped off, rub the spots with 
a soft oil-cloth, then rub dry with a 
rag. 

When knobs of doors are rubbed, 
use a large piece of paste-board, with 
a hole in the centre, just enough to 
encircle the knob, and a slit in the 
paper to let it in. This slipped on 
will protect the paint from being 
soiled. 

If flat-irons are rough, or smoky, 
lay a little fine salt on a flat surface, 
and rub them well, to make them 
smooth, and prevent them from stick- 
ing to anything starched. 

Keep tapes, threads, and pieces of 
various fabrics in separate bags ; and 
so save time in looking for them. 

Change water in flower-pots every 
day in summer, or it will become offen- 
sive and unwholesome. 

When clothes have acquired an un- 
pleasant odour by being kept from the 
air, charcoal laid in the folds wiU soon 
remove it. 

A bit of soap rubbed on the hinges 
of a door will prevent their creaking. 

Hent and Taxes.— It has been 
said, and with truth, that the rent of 



his house should not be more than 
one-eighth of a person's income. This 
maxim will of course not hold good in 
every case ; but, as a general rule, it 
may be taken as trustworthy. In 
calculating the expense or rent of a 
house in the suburbs of the town to 
which the head of the house may be 
obliged to go to business, the railway 
or omnibus fare must be calculated and 
added. Against this expense, how- 
ever, there may occasionally be a set- 
off by taxes and rent being lighter 
than in town. Be sure before taking 
a house to ascertain the rate of taxes 
and rentals, or your estimated expen- 
diture may be considerably exceeded. 
In three or more years' leases you can 
sometimes get a considerable reduction 
from the regular rent ; but you must 
take care to bind the landlord down to 
do all needful repairs, or make you an 
extra allowance for them. 

Police Cautions. — Though the 
police are employed to guard the 
streets from depredators, housekeep- 
ers and tenants will do well to back 
their efforts in the most efficient man- 
ner possible. The following Police 
Cautions will therefore very appropri- 
ately close this section ; — 

Burglaries or larcenies in houses at- 
tempted in any of the following ways 
may be most effectually prevented if 
due precautions are taken by the in- 
mates : — 1st. By entering with false 
or skeleton keys in the absence of the 
family, especially on Saturday and 
Sunday evenings. — 2nd. By passing 
through an empty house in the neigh- 
bourhood, and entering from the roof 
through the attic windows. — 3rd. By 
window shutters insecurely fastened, 
which can be instantly removed, and 
property stolen by the hand, or pass- 
ing any instrument through the win- 
dow. — 4th. By calling at houses under 
pretence of having messages or parcels 
to deliver, or work to perform, and, 
during the absence of the servant, 
stealing articles from the passage. — 
5th. By climbing up the portico, and 
entering through up^er windows. 



II. DOMESTIC COOKERY: 



The Whole Art of Cookery 

may be defined in a sentence, as — the 
best and most efficient ways of preparing 
raw food so as to preserve its natural 
qualities unimpaired and render it most 
palatable and nutritious. 

The several methods of cookery are 
Boasting, Baking, Boiling, Stewing, 
Broiling, Frying, and Toasting. 

A choice meal does not necessarily 
imply great expense or great skill in 
its preparation. The first requisite 
for a good dinner is good sense. The 
best authorities should be consulted 
for receipts, and the instructions given 
by them should be carried out with 
care and patience; the materials being 
chosen with taste, and cooked with a 
judicious regard to their appearance 
at table. 

As many French terms are employed 
in cookery receipts, the reader will 
find much assistance by turning to 
page 105, where will be found a defi- 
nition of all the principal terms used in 
Tnodern cookery. 

Marketing. — A good and thrifty 
housekeeper will, if possible, go to 
market herself, in order to select the 
best pieces, and get them at the lowest 
price. A housewife will vary the kinds 
of meat which she buys, not only as 
they may be suitable to the seasons, 
but as calculated to promote the health 
of the family. 

On page 112 will be found full and 
explicit directions how to choose Meat, 
Fish, Poultry, &c., in the market. 

Arrangement and Economy 
of the Kitchen.— "The distribu- 
tion of a kitchen," says Count Rum- 
ford, the celebrated philosopher and 
physician, who wrote so learnedly on 
all subjects connected with domestic 
economy and architecture, "must al- 
ways depend so much on local cir- 
cumstances, that general rules can 
hardly be given respecting it ; the 



principles, however, on which this 
distribution ought in all cases to be 
made are simple and easy to be un- 
derstood," and, in his estimation, 
these resolve themselves into sym- 
metry of proportion in the building, 
and convenience to the cook. The 
requisites of a good kitchen, however, 
demand something more special than 
is here pointed out. It must be re- 
membered that it is the great labora- 
tory of every household, and that 
much of the " weal or woe," as far as 
regards bodily health, depends upon 
the nature of the preparations con- 
cocted within its walls. A good 
kitchen, therefore, should be erected 
with a view to the following particu- 
lars : — 1. Convenience of distribution 
in its parts, with largeness of dimen- 
sion. 2. Excellence of light, height 
of ceiling, and good ventilation. 3. 
Easiness of access, without passing 
through the house. 4. Sufl&ciently 
remote from the principal apartments 
of the house, that the members, visi- 
tors, or guests of the family may not 
perceive the odour incident to cooking, 
or hear the noise of culinary opera- 
tions. 5. Plenty of fuel and water, 
which, with the scullery, pantry, and 
storeroom, should be so near it as to 
offer the smallest possible trouble in 
reaching them. 

For useful hints on Conduct in the 
Kitchen the reader is referred to page 
107. 

Before describing the way to cook, 
we wish to say a few words in regard 
to the value of punctuality in the pre- 
paration of a dinner. No meal is well 
served that is not promptly served. 
' * Waiting for Dinner " is a trying 
"ime, and there are few who have not 
celt— 

"How sad it is to sit and pine. 
The long half -hour before we dinel 




To fare p. 22. 



Sauces, Gravies, and Pickles {see p. 55). 



DOMESTIC COOKERY, 



S3 



Upon our watches oft to look, 
'Then wonder at the clock and cook, 
* * # # 

And strive to laugh in spite of Fate ! 
But laughter forced soon quits the 

room, 
And leaves it in its former gloom. 
But lo! the dinner now appears — 
The object of our hopes and fears, 
The end of all our pain!" 

General Observations on Serving Din- 
ner — Always have flowers on your 
dinner table. Let there be plenty of 
light during dinner, but it may be a lit- 
tle subdued after the cloth is removed. 
All the knives, plates, glass, &c., 
should be bright and free from dust. 
Above all things never attempt an 
elaborate dinner, unless you have the 
appliances and means of cooking it 
thoroughly well, and of serving taste- 
fully and properly — with the regular 
changes of plates, knives, forks, &c. 

The head of a dinner-table is always 
occupied by the lady of the house, who 
sits at that end of it, with face to- 
wards the door. In the case of a 
gentleman (bachelor or widower) hav- 
ing a lady housekeeper, the gentleman 
will then sit at the head ; if there is 
no housekeeper, and ladies present, 
the host may invite a married lady to 
occupy the head of the table. 

Best modes of Preserving 
Food. 

Meat should be carefully examined 
every day in summer, wiped dry, and 
such parts as are beginning or seem 
liable to taint, particularly kernels, 
removed. In hot weather it may be 
kept for several days more than it 
otherwise would, by wrapping around 
it a linen cloth moistened with vine- 
gar, or equal parts of vinegar and 
water ; the acid vapour keeps off flies, 
and the moisture causes cold by eva- 
poration. Fresh charcoal bruised to 
powder has also the property, spread 
over the meat, of preventing it from 
spoiling for some time. Meat, when 
but slightly tainted, may be recovered, 
by boiling it for some minutes witb 
several pieces of fresh charcoal. 



To preserve Fish quite fresh for a 
short time, requires great care. They 
should be kept in a very cool place — 
an ice-house, if possible ; but if that 
is not available, they should be laid 
upon a stone floor or shelf, and dipped 
in cold salt and water every night and 
morning. If it be necessary to keep 
them a few days longer, immerse 
them in a pickle of vinegar and water. 

Vegetables, as cabbages, and other 
vegetables of a soft nature, quickly 
lose their natural juices by evapora- 
tion from the leaves, which soon be- 
come flaccid and poor. As heat causes 
them to lose their juices, they should 
be kept ia a cool, shady, and damp 
place, not in water, as that injures 
their flavour ; the best method of re- 
freshing them is to cut off a portion 
of the stem, and set the cut part in 
water. They should not be laid to- 
gether in heaps, since this is apt to 
generate heat and fermentation. 

To preserve Fruit. — Fruit should be 
gathered just before it is ripe ; the 
floor and shelves of the room on which 
the fruit is placed should be strewn 
with straw, and the fruit should h& 
laid on this without being suffered to 
come into contact with each other. 

Poultry and Game must be hung in 
a cool place, covered with a muslin 
net to keep off the flies and dust. 

Boasting, Boiling, Stewing, 

&c. 
KoASTiNG. — This is the most simple 
and in many respects the best mode 
of cooking ordinary joints and poul- 
try. As a general rule the cook will 
allow fifteen minutes to every pound 
of meat, and in the case of white 
meats, — as lamb, veal, and pork — a 
little longer. Make up a good large 
fire, let it be brisk, clear, and steady, 
and you then can obtain any heat 
you require by regulating the distance 
of the joint from the tire. Large 
joints should be placed at a moderate 
distance for the first quarter or half- 
hour, and then brought gradually 
nearer. For this quarter of an hour 
the meat does not require basting, but 
from the time it is placed closer, it 
should be continually basted (first 
with butter or lard, and afterwards 



24 



TAKE MY ADVICK 



with its own dripping) until cooked. 
The meat should never be nearer to 
the fire than six to eight inches. Do 
not sprinkle the meat with salt when 
first put down, as this draws out the 
gravy. Fine flour should be lightly- 
dredged over it from time to time, 
and a little salt when nearly done. 
Very lean' meat will sometimes need 
to have paper placed over it for the 
early part of the roasting, or it will 
scorch. In stirring the fire, always 
remove the dripping-pan, or ashes 
may fall in. If a bottle-jack be used, 
the hook should be so placed as to 
take in a bone, and the thickest part 
of the meat should hang downwards . 
If a spit, then slide it in along the 
bones, avoiding thf> prime parts of the 
joint, and be careful to spit the meat 
evenly : if it will not turn well, use 
balance-skewers with sliding heads. 

Beef. — The Sirloin should never be 
less than three of the short ribs, and 
to be first-rate, when cooked, it should 
not weigh less than about ten pounds. 
Cover the joint with buttered paper, 
and place it about a foot and a 
half from the fire. About an hour 
after it has been down, take off the 
paper, and bring the joint nearer the 
^re, and from that time until done 
dredge from time to time with flour 
and salt, basting continually with 
its dripping. When the joint is done, 
empty the dripping-pan into a basin, 
remove the fat from the gravy, and 
pour the latter into a well-dish, gar- 
nished with finely-scraped horseradish. 
Place the joint in the dish, and serve 
very hot. Yorkshire pudding cooked 
under this joint is much liked. 

Ribs, Rump, Aitch-bone, and other 
joints of Beeft require similar treat- 
ment. 

Mutton should never be cooked 
until it has hung for fully forty-eight 
hours. In winter you can sometimes 
keep it a fortnight, and it will be all 
the better for it. 

The Saddle should be covered with 
buttered paper, and placed about a 
foot and a half from the fire. The 
roasting of this joint does not take 
quite so long in proportion as any 
other. Keep the paper on until within 



a quarter of an hour of the meat being 
done, then remove it, dredge lightly 
with salt and flour. Serve with its 
own gravy, and red-currant jelly. 

Haunch of Mutton. — Cover with 
paper as for saddle, but remove it 
half- an- hour before the joint is cooked. 
Baste well with butter, or its own 
dripping, and dredge slightly. Serve 
with its own gravy and red-currant 
jelly. Mashed potatos should ac- 
company this joint, and, if in season, 
French beans. 

Leg of Mutton is better cooked with 
the bottle-jack than the spit. Cover 
with paper, which remove ten minutes 
before done ; baste with butter or its 
own dripping, and dredge slightly. 
Serve same as haunch, with the proper 
vegetables. 

Shoulder of Mutton should not be 
basted while roasting, but instead 
rubbed sparingly with butter. White 
onion sauce is usually (see Heceipt) 
served with this joint. 

Loin and Neck of Mutton, should 
be roasted like haunch, and servied 
very hot. 

Lamb is roasted in the same way as 
mutton ; but as a rule will reqxiire to 
be better done. A little lemon-juice 
squeezed over the joint when nearly 
ready for table, is, by many, con- 
sidered an improvement. Mint sauce 
is always served with roast lamb. 

Veal should be eaten fresh, and 
should never be allowed to hang more 
than thirty-six to forty-eight hours in 
summer, and four days in winter. 
The prime joints for roasting are the 
fillet and the loin. Roast as for beef. 

The Fillet requires great care in 
roasting. It should have the bone 
removed, and the cavity filled with 
stuffing (see Receipt. ) Then fold the 
udder, and flap round and skewer 
tight. Cover the top and bottom 
with buttered paper, and put down 
to the fire. Let it be quite close for 
the first quarter-of-an-hour, during 
wLich time the joint must be weU 
rubbed with butter, and then remove 
it to about two feet from the fire, so 
that it roasts slowly. Keep the paper 
on all the time, and by these means 
you will have veal a fine light brown 



DOMESTIC COOKERY. 



25 



almost golden colour. A fillet of 
twelve to sixteen pounds will require 
about four hours to four and a half 
hours roasting. Serve with hot melted 
butter, flavoured with catsup. 

It is usual for this Joint to be ac- 
companied with either a boiled ox- 
tongue, a small ham, or a piece of 
boiled pickled pork. In all cases send 
two or three lemons to table with 
veal. Some cooks garnish the dish 
with sliced lemon. 

Loin of Veal requires rather less 
time to roast, but should be treated 
in the same manner as the fillet. 
Serve with melted butter. Yen can 
either take out the kidney and its fat 
and serve separate on toast, or leave 
it to be carved with the joint. The 
fat about the kidney should be 
thoroughly cooked. 

Chump, Breast, and Shoulder of 
Veal may also be roasted and seryed 
like the loin. The breast is best 
roasted with the sweetbread skewered 
to it. 

Pork takes longer to cook than 
other meats — from twenty to twenty- 
five minutes per pound should be 
allowed. If not well done, it is neither 
wholesome nor agreeable. The parts 
usually roasted are the loin, spare-rib, 
chine, and leg. 

Leg of Pork. — The rind should be 
Bcored, and the stuffing [see Receipt) 
put in the day before cooking. Koast 
steadily, basting with its own fat. It 
does not require to be papered, unless 
the fire be very fierce. Serve with 
gravy and apple sauce in a bowl. Some 
persons like onion sauce,_or sage and 
onions, with pork. 

The Spare-rib of Pork should be 
well rubbed with flour when put 
down to the fire, and dusted with 
powdered sage laefore taking up; 
•froth up with butter, and serve hot. 

Sucking Pig is sent to table 
roasted whole. It should be rubbed 
thoroughly dry, and slightly floured, 
stuffed with veal stuffing, and roasted 
before a brisk fire. Let it be 
thoroughly done a light brown all 
over. This will take from one to t^vo 
hours. It is served with the head 
cut off, and it and the body divided 
2 



lengthways, with sauce made of the 
brains, and melted butter (seasoned) 
and plain apple-sauce. Some persons 
rub the pig over with white of egg 
instead of flour, before cooking. 

Venison is never eaten until it has 
hung for some time. 

The Haunch is esteemed a great 
luxury, and is thus roasted : — Wash 
the joint thoroughly in milk and 
water, and then dry it. Next cover 
it with a stiff paste of flour and water, 
and outside that two or three Ia3'er3 
of stout paper, securely tied. Place 
the joint in a cradle-spit. This is 
the only way to roast a haunch 
properly — so that it is perfectly 
balanced, and turns evenly. Put it 
very close to the fire, to crust the 
paste, keeping the paper well satu- 
rated with grease. After a short time 
move it a little back. A good sized 
haunch, weighing from 20 to 25 
pounds, will require from three to 
four hours roasting, before a large, 
clear, solid fire. When you think it is 
nearly done, remove the paste and 
paper, and lightly dredge with flour 
— basting with butter — until it froths 
and browns. Serve with its own, 
and also some strong brown gravy. 
Currant jelly, or currant jelly sauce, 
is served with it, and, if in season, 
French beans. To see if sufficiently 
done, when you take off the crust, 
thrust a thin skewer into the thick 
part ; if it passes in readily, the meat 
is done ; if not, the haunch must be 
put down to the fire again in the 
coverings. Many cooks put a layer 
of buttered paper inside the paste as 
well as outside. 

Fawns, when small, should be 
treated like hare {see Hare), but when 
of a tolerable size, they can be diessed 
like lamb. 

Kid may also be prepared like lamb, 
but if very young they are better 
prepared in the same way as rabbit. 

Fonltry.— Though this delicious 
food is usually had from the poulterer, 
already plucked and drawn, we ap- 
pend a few hints by Soyer : — 

To Pluck either Game or Poultry.— 
Lay the bird upon a board, with its 



26 



TAKE MY ADVICE. 



head towards you, and pull the fea- 
tliers away from you, in the direction 
they lie. Many persons pull out the 
feathers the contrary way, by which 
means they are likely to tear the skin, 
and very much disfigure the bird for 
the table. 

To Draw Poultry or Game.— After 
it is well plucked, make a long incision 
at the back of the neck, take out the 
thin skin from under the outer, con- 
taining the crop, cut the neck off 
close to the body of the bird, but leave 
the neck skin a good length. Make 
another incision under the tail, just 
large enough for the gizzard to pass 
through— no larger, — then put your 
finger into the bird, and remove the 
crop ; then loosen and detach all the 
intestines, taking care not to break 
the gall-bladder, squeeze the body of 
the bird, so as to force out the whole 
of them at the tail ; it is then ready 
for trussing. 

Hoast Turkey. — There are several 
■ways of preparing turkeys for roast- 
ing, the best of which are here given : 
— Truss by breaking the leg bones, 
and drawing out the leg sinews ; cut 
the neck off close to the body; cut 
the breast-bone on each side, and draw 
the legs up ; then put a folded cloth 
over the breast, and beat it down 
u^itil flat ; skewer in the joints of the 
wings, the middle of the leg and body, 
the small part of the leg and body, 
and the extremity of the legs. Singe 
thoroughly, and then fill the skin of 
the neck, or crop, with stuffing (see 
Receipts); tie the skin under, and put 
in on a small sized spit, or hang it, 
vieck down, to a bottle-jack, and place 
it about a foot and a half from the 
fire. In a quarter of an hour rub the 
bird over with a little butter ; when 
tliis is melted, draw it a little farther 
from the fire, and take great care not 
to let the skin break by the fire being 
too fierce. For the last quarter of an 
liour of roasting you should occa- 
sionally rub on a little butter. Do 
not baste. The liver should not be 
rtu J under the wing, as the gravy 
f >nx it disfigures the bird. There is 
iiob this objection to the gizzard being 
placed there. Some persons cover 



the breast with buttered paper, but 
this will not often be found necessary 
if care be exercised to prevent burning. 
Serve with plenty of rich gravy, which 
pour under, and not over, the bird. 
An excellent gravy is made of the fat 
from the frying-pan in which you have 
cooked your saiisages (which should 
always garnish the dish of plain roast 
turkey), the ordinary brown gravy, 
and a teaspoonful of arrowroot, pre- 
viously mixed in a little cold water. 
A turkey of from five to seven pounds 
weight will take two hours. Bread 
sauce (see Receipt) should be served 
with roast turkey, and a boiled ox- 
tongue, or ham, may accompany it. 

A II birds, poultry, and game may he 
roasted in this manner. 

Another way to stuff Turkey is to 
place a quarter of a pound of butter, 
with pepper and salt, in the bird ; 
then stuff with truffies, forcemeat, and 
sausage-meat in alternate layers. Put 
the bird in a cradle-spit, baste well 
with butter, and roast slowly. 

A third method is to stuff entirely 
with chestnuts. Take their outside 
skins off, and plunge the chestnuts 
into boiling water. In two or three 
minutes the inner skins will easily 
peel off; then boil the chestnuts by 
themselves until perfectly tender. 
When ready, add a little butter, and 
stuff the bird. Hoast as before, and 
serve very hot, with plenty of rich 
gravy. 

Turkey stuffed entirely with Truffles 
is a very favourite dish. Take four 
to six pounds of black truffles, cut 
them up and stew them for about 
ten minutes in butter, seasoned with 
pepper and salt. This done, stuff the 
body and breast with them, roast, and 
serve as before. 

All kinds of poultry are excellenff 
treated the same. 

Boast Goose. — To truss for roast- 
ing, cut off the feet at the joint, and 
the wing at the first joint. Sever the 
neck close to the body, leaving the 
skin as long as you can ; then pull out 
the throat, and tie the end in a knot ; 
put your finger into the bird, and de- 
tach the liver, &c. Then cut open near 
the vent, and draw out all the inside. 



DOMESTIC COOKERY. 



27 



except the little piece of the lungs 
called by poulterers the **soal." 
Cleanse the inside thoroughly with a 
damp cloth, and beat down the breast- 
bone as directed for turkey ; skewer 
up, stuflF, and roast before a moderately 
brisk fire ; cover the breast with but- 
tered paper for the first half-hour ; 
baste with its own fat or butter, and 
serve with brown gravy and apple 
sauce. Green Geese are not stuffed. 

VaHous stujings are used for roast 
goose, the best of which are : — 1, Six 
medium-sized onions, chopped small ; 
two ounces of butter, half a teaspoon- 
ful of salt and pepper, a dust of grated 
nutmeg, six or eight leaves of fresh sage 
chopped very fine ; put on the fire, and 
stir till pulp ; stuff while hot, and put 
the bird down immediately. 2. Add to 
this stuffing the liver, chopped very fine. 
3. Instead of the liver, put two or three 
cold potatos, cut up into small dice, 
or a little boiled rice, or two or three 
ounces of breadcrumbs. These addi- 
tions make the stuffing milder. 4. A 
couple of dozen boiled chestnuts can be 
added to No. 1 stuffiing, or the bird 
may be stuffed solely with chestnuts. 
5. Boil some good potatos very dry, 
mash well, and mix with butter; 
season with salt, cayenne, a large 
onion or two or three small ones, and 
three or four sage leaves chopped very 
fine. — A glass of port wine is often 
poured into the bird when done. 

Fowls for RoASTiNa are to be 
prepared thus : — Take out the intes- 
tines, and clean the gizzard ; put the 
gizzard under one wing, and the liver 
under the other ; skewer through the 
first joint of the wing, right through 
the body ; bring the legs close up, and 
skewer through the middle of both 
legs and body, and also through the 
drum-stick and side-bone, and another 
through the feet. 

Roast Fowls — distinguished as chick- 
ens, capons, pullets, cocks, and hens 
— are dressed for roasting in the same 
way as turkeys, except that they are 
not usually stuffed. Capon is, how- 
ever, sometimes cooked with turkey- 
stuffing. Capon is improved by a slice 
of fat bacon tied over the breast, under 
paper, until about a quarter of an hour 



of the bird being done. Dredge fowls, 
and baste with butter. All fowls must 
be well cooked, nicely browned, and 
sent to table very hot, with rich gravy. 

Roast Capon may also be served with 
young carrots, button onions, or tur- 
nips, boiled with salt and pepper, and 
dished on a border of mashed potatos , 
they look well on table. 

Roast Duck. — Pi^epare and stuff 
as roast goose, with sage, onions, and 
breadcrumbs, and roast before a brisk 
fire. A medium-sized dixck will re- 
quire about twenty-five minutes. Green 
peas, when obtainable, should always 
be served with this dish. 

Roast Hare. — Considerable care 
must be exercised in preparing a hare 
for roasting. Directly after it is 
skinned, it should be well washed in 
warm water. If it has been over-kept, 
and has got musty inside — which will 
often happen if it has been emptied 
befort hanging up — use vinegar, well 
diluted, to render it sweet ; then throw 
it into water to remove the taste of the 
acid. Pierce with the point of a knife 
any parts in which the blood may have 
settled, and wash in tepid water. Wipe 
dry, fill with forcemeat or good veal 
stuffing, sew up, truss and spit firmly, 
baste for ten minutes with warm water, 
throw this away, and put into the pan 
a quart of new milk ; keep it con- 
stantly ladled over the hare until it is 
nearly dried up, then add a large lump 
of butter, flour the hare, and continue 
the basting steadily until it is well- 
browned : unless this be done, and the 
roast be kept at a distance from the 
fire, the outside will become dry and 
hard. Serve with good brown gravy 
in the dish, and red currant jelly sepa- 
rate. A moderate-sized hare takes 
about forty minutes. 

Roast Leverets. — Do not stuff, 
but plain roast, and serve with brown 
gravy. A little less than half an hour 
before a brisk fire will si;ffice. 

Roast Rabbit. — Stuff with the 
liver minced, breadcrumbs, a little 
chopped parsley, butter, salt and pep- 
per, mixed with beaten egg. Roast 
before a sharp fire, baste constantly 
with butter, and serve with plain gravy. 

RoaM Teal. — Roast plain for about 



ss 



TAKE MY ADVICK 



ten minutes before a brisk fire, and 
serve with rich gi-avy. 

Woodcocl:, Snipes, Larks, Quails, 
&c., are all best when roasted plain. 
They must be well done, and served 
on toast, with a little rich gravy. 

Cooking by Gas. — Joints, poultry, 
&c., may be roasted, and pies, &c., 
may be baked in a gas stove, which is 
a clean and economical contrivance, 
seeing that the fuel is only employed 
during the actual time of cooking. 
Care must be taken that there is no 
escape of gas, or the meat will be 
touched with its odour, and the heat 
be insufficiently applied. For large 
establishments, gas-cooking apparatus 
is very useful. 

CooKiKG IN American and Butch 
Ovens. — Poultry, small joints, chops, 
steaks, rashers, fish, bloaters, &c., 
may be well cooked in front of the 
fire in these stoves, which have the 
advantage of radiating and regulating 
the heat, and employing less fuel 
than in an open stove. Baste well, as 
for roasting. 

Baking. 

How TO Bake. — Many meats can 
be cooked as well in the oven as on 
the spit or Jack. Legs, spare-ribs, 
and loins of pork, sucking pigs, fillets 
or breasts of veal, small joints of 
roasting beef, shoulders and legs of 
mutton, all kinds of hearts, geese, 
rabbits, and hares are the fittest for 
the oven, and these may, with care, be 
sent to table as palatable and well- 
looking as if roasted. The great fault 
with housewives is, that they do not 
hasU their joints while in the oven, 
and consequently the meat is burnt 
outside, and sodden inside. For meat 
the oven should be brisk, as if the 
joint scorches, a piece of paper can be 
put over and round it for some time, 
taking care to remove it at least half 
an hour before done. When poultry 
is baked, the heat of the oven should 
be moderated a little. If potatos are 
baked under meat, a little longer time 
must be allowed the joint, as the steam 
from the potatos hinders the cooking. 

Many persons prefer a harm, baked 



t6 boiled, as it is said to keep longer 
after dressing. It must be covered 
with a common crust of flour and 
water, and baked in a moderately 
slow oven. 

Several kinds of /'isA— as haddock, 
plaice, pike, eels —can be baked with 
bread crumbs. 

The Baking Dish or Tin should be 
from four to six inches deep, and have 
a movable wire lid, or a stand for the 
meat. The dish or tin should have 
one or two partitions. For pork, and 
especially sucking pigs, a shallower 
tin is to be preferred, as then the rind, 
or crackling, is better done. 

Sucking Pig. — A favourite Stuffing 
is — a quarter of a pound to six ounces 
of bread-crumbs, two ounces of butter, 
two or three small onions chopped 
fine, three or four sage leaves minced 
very small, and a pinch of pepper and 
salt. Having this ready, you tho- 
roughly wash the pig, first in tepid, 
and then in cold water, take out all 
the inside, and dry it thoroughly ; 
then'put in your stuffing, and sew 
up. E,ub the skin dry and anoint it 
with white of egg. It will require 
from one hour to two to bake, accord- 
ing to size, and to be basted with its 
own gi'avy from time to time. The 
best way of serving it is to cut off the 
head when done, and divide both it 
and the body lengthways. Many 
persons serve with the plain gravy 
that has run from the pig, but a better 
plan is to chop up the brains with a 
little finely minced sage (boiled), and 
add it to the gravy. Serve very hot. 
Apple sauce is to be served separate. 

Ham. — Soak in cold water for six 
to ten hours ; take out and wipe mo- 
derately dry ; then make a thick paste 
of flour and water, and entirely cover 
the ham. Bake in a slow oven, al- 
lowing from twenty minutes to half 
an hour per pound, according as it is 
preferred well or under done. When 
done, remove the paste and also the 
skin of the ham, and sprinkle with 
bread raspings. Many persons after 
taking it out of soak, and before en- 
crusting it, steep it for about a quarter 
of an hour in white wine : other,'?, 
when it is done, and the crust aixti 



DOMESTIC COOKERY. 



29 



rind off, put it in again for about ten 
minutes to brown. A glass or two of 
champagne poured over before the 
raspings are sifted on, is said to im- 
prove the flavour. 

Leg of Por^.— Score lightly so as 
not to cut into the fat, and stuff the 
knuckle with bread-crumbs, a few 
finely minced sage leaves, a couple of 
hoiled onions chopped very small, pep- 
per and salt to taste. Baste con- 
tinually with its own fat, and serve 
with apple sauce, and baked and 
boiled potatos separate. The oven 
should be sharp, and the time allowed 
for cooking twenty-five minutes to 
every pound of meat. 

Proceed in the same manner with 
loin of pork, neck, and sparerib. 
Many persons baste these joints with 
cider. 

Leg of Pork can also be cooked by 
first parboiling it, removing the skin, 
and then baking to a fine brown, 
keeping it basted with fresh butter. 
This, dusted with powdered sage, and 
fine bread-crumbs, and served with 
made gravy and fried forcemeat balls 
made of goose stuffing, is called 
**mock goose." 

Loin of Pork is often dressed thus : 
— cut as for chops, but leave the end 
bones undivided. Chop sage leaves 
very fine, and lay them in each cut ; 
then let the meat soak in vinegar and 
water (half of each) for six or eight 
days. Take it out, dry it, add more 
minced sage, tie or skewer up tightly, 
and bake in vinegar and water, rind 
downwards. Serve, without gravy, 
with red wine— claret will do — and 
sweet sauce. This is said to eat like 
wild- boar. 

Fillet and Breast of Veal may be 
baked, prepared as for roasting (which 
see), taking care to baste thoroughly 
with butter. As white meats for 
baking require to be a trifle more highly 
seasoned than for roasting, a few sweet 
herbs, dried and powdered, and with- 
out stalks, may be added to the stuff- 
ing. 

Shoulder of Veal is good baked with 
atufiing as above, and served with 
mushroom or oyster sauce. 
Fillet of Veal. — Another way. 



Skewer up very round, and cover well 
with udder ; place a good piece of 
streaked bacon where the bone was 
taken out, and stuff under the udder 
thiis : chop three quarters of a pound 
of beef suet very fine, put into a basin 
with six ounces of bread-crumbs, the 
rind of half a lemon chopped very 
fine, a little grated nutmeg, two table- 
spoonfuls of chopped parsley, and a 
little chopped thyme and marjoram, 
with one bay-leaf, mixed ; bind the 
whole with the yolks of three and two 
whole eggs, sew it in, and tie up the 
joint in buttered paper. Bake for 
about three hours in a moderately 
brisk oven. When done, skewer up 
with silver or polished skewers, draw- 
ing out those it was first trussed with, 
place upon your dish with celery 
sauce, white sauce, {see Receipts), or 
thin melted butter, with which you 
have mixed two tablespoonfuls of 
Harvey sauce and one of catsup, and 
boiled to a clear brown. 

Beef — The same joints of beef are 
suitable for roasting and baking. The 
oven must be very hot, but well-ven- 
tilated. Dust lightly with flour before 
putting in, and sprinkle with a little 
salt when about three parts done. If 
the oven be too fierce, and scorch the 
corners of the joint, open the door for 
two or three minutes. Baste fre-. 
quently — first with butter, and thea 
with its own gravy. Serve very hot 
in a well-dish, garnished with horse- 
ra^dish. Almost any vegetables are 
suitable with beef, but always serve 
potatos, either boiled plain, or mashed 
with fresh bvitter, and a little salt and 
white pepper. Cauliflowers and white 
cabbages may have a little of the beef 
gravy poured over them. 

Mutton may be baked with sliced 
potatoa. 

The Shoidder should be well -flou- 
red, and continually basted. Brown 
well, and send to table very hot with 
its own gravy, slif^htly salted, and 
white onion sauce \<iee Keceipt) sepa- 
rate. 

Leg of Mutton must also be dredged 
with flour and frequently" basted. Do 
not serve with hot water poured over 
it; but if liked, thicken the gravy 



TAKE MT ADVICE. 



a little with flour. Red currant jelly 
is usually eaten. 

Loin of Mutton. — Remove a good 
deal of the fat, and cook same as leg. 

Fillet of Mutton. — Cut a large leg of 
mutton like fillet of veal. Remove 
the bone, and fill the cavity with 
forcemeat. Flour well, bake in a 
sharp oven, basting frequently, and 
serve with brown gravy and red-cur- 
rant jelly. 

Goose, JRahhif, and Hare are all very 
good baked, and the same directions 
apply as for roasting, which see. 

Hearts of all kinds are better baked 
than roasted. 

Bullock's Heart must be soaked in 
warm water for two or three hours, 
and then dried, and the lobes cut off. 
Stuff the inside with veal stuffing, or 
some highly seasoned forcemeat. Sew 
it up, envelope it in white paper, and 
bake in a brisk oven from one and a 
half to two hours, keeping it well 
basted. Just before ready, take off 
the paper ; serve very hot, with rich 
brown gravy and red currant jelly. 

Calf's Heart and Sheep's Heart are 
dressed in the same manner, but do 
not take quite so long cooking. 
Baking^ Tishi. 

Haddocks are baked thus : — Cut 
off the heads and fins of two or three 
and put into a stewpan, with an onion, 
some parsley, salt, pepper, and two 
anchovies, cut up fine, a little flour, 
two tablespoonfuls of French white 
wine, and a little catsup. Boil well 
up together, and when the fish has 
been skinned and cut into pieces, lay 
them in a deep pie-dish ; pour the 
sauce over them, and bake. Strew 
the bottom of the dish with bread- 
crumbs, and put some more over 
them ; season well with pepper, salt, 
and grated nutmeg. 

Plaice and Herrings are baked in a 
dish, with water, or milk and water. 
Flour well, and bake to a good brown. 
Serve with parsley and cut lemons. 

IJels, Bream, Carp, Tench, and 
Perch may all be baked in the same 
manner. 

Cod. — The thickest part of the cod 
should be chosen for baking. Fill 
with a stu£&ng made of grated bread- 



crumbs, a little butter, the yolks of 
three hard boiled eggs, pepper, salt, 
grated lemon-peel and nutmeg, and 
anchovy finely shreded, binding the 
whole with white of egg beaten up ; 
put on a dish with bits of butter over 
the top, and bake for an hour. A 
Dutch oven is/valso suited for this 
dish. It requires to be frequently 
basted and turned ; plain melted 
butter or oyster sauce should be 
served with it. 

Cod's Head and Shoulders may be 
dressed thus : — Wash well, cut off 
the fins, lay on a dish, pour boiling 
water over part, and scrape off all the 
black scales, taking care not to break 
the skin, till every part of the fish 
looks white, then wash in cold water ; 
put on in boiling salt and water, and 
boil for a quarter of an hour ; then 
lay on a dish and rub with the beaten 
yolks of two or three eggs, and strew 
with bread-crumbs, pepper and minced 
parsley ; stick it all over with little 
bits of butter, and put it in an oven 
to brown ; then mix a large table- 
spoonful of flour with a quarter of a 
pound of butter, a quart of gravy, a 
tea-cupful of white wine, some pepper, 
salt, and a little grated nutmeg ; 
mince the white meat of a lobster, 
slightly brown three dozen of oysters 
in a frying-pan, and put them with 
half their liquor and the lobster to the 
gravy and other things ; beat it up 
and pour round the dish ; garnish with 
cut lemon. It is not necessary to 
have lobster and oysters. 

Guo-HoL — Fill the inside with veal 
stuffing, cover with butter, and bake 
to a good brown. 

Mackerel, — Cut off the heads and 
tails, and clean the fish ; then season 
with pepper and salt ; lay in a dish 
with a little butter, and bake in a 
slow oven. They may be eaten hot 
or cold ; if hot, with any of the usual 
fish sauces ; and if cold, with vinegar. 
A little vinegar and port wine may be 
added to them. 

Oysters. — Chop fine, and pound in 
a mortar with crumb of bread dipped 
in cream ; a little parsley and chives, 
or a very small onion, a shred of 
anchovy, butter, salt, and pepper. 



DOMESTW COOKERY. 



81 



When well pounded, add white of egg 
beaten up, in the proportion of one 
egg to two dozen oysters ; mix all 
well together, put into scollop shells, 
and bake brown. 

Pike. — Clean and scale the fish, 
take out the inside, and fill with a 
stuffing of bread crumbs, a little fresh 
butter, grated lemon-peel, nutmeg, 
pepper and salt to taste — the whole 
bound with an egg. Bake in a tin 
dish, and baste continually with fresh 
butter. Serve with lobster sauce, or 
plain melted butter. 

Salmon. — Clean, cut the fish into 
slices about an inch to an inch and a 
half thick, put it in a dish, with the 
following sauce : — Melt an ounce of 
butter, kneaded in flour, in a pint and 
a half of brown gi-avy, with two 
glasses of port wine, two table-spoon- 
fuls of catsup, two shredded ancho- 
vies, and a little Cayenne. When the 
anchovies are dissolved, strain and 
pour the sauce over the fish, tie a 
sheet of buttered paper over the dish, 
and bake till nicely brown. 

Shad, when good — which is in 
spi*ing and early summer — may be 
baked in the same way as salmon. 

Sturgeon. — Lard with fat bacon, and 
bake in a slow oven. Serve with 
mushroom sauce, or stewed trulfies. 

Red Mullet — Fold them in buttered 
paper, lay in a dish, and bake before 
the fire in a Dutch oven ; throw off 
the liquor into a saucepan, and boil 
up with a slice of butter rolled in 
flour, a little essence of anchovy, and 
a glass of white wine. Serve the 
sauce in a boat, and the fish on a dish 
in the paper ia which they have been 
cooked. 

Sprats. — Put into a dish with 
vinegar and allspice a quantity of 
fresh sprats, wiped clean ; flour the 
top slightly, and bake to a good 
brown. 

Trout. — Clean well, split down the 
back, remove the bone, and dry with 
a cloth ; season with black pepper, 
salt, and a little mace pounded ; roll 
them up and pack close in a dish ; 
pour over them some vinegar ; put in 
two or three bay leaves, and some 
whole pepper, and bake in the oven 



for an hour, covering the dish v. ith 
buttered paper. 

Balking Pa^jtry. 
The heat of the oven should be 
regulated according to the article to 
be baked. Those things should be 
first made which will suit the heat of 
the oven. Light paste requires a 
moderately quick oven ; for if the 
oven is too hot, the paste will be 
coloured before it is properly baked ; 
and if it is then taken out of the oven 
it will fall, and become flat. A cool 
oven will not cause pastry to rise 
sufficiently ; and pxiff- paste baked in 
an oven with anything that causes 
much steam, will not be so light as 
otherwise. Iced tarts or puffs shoiild 
be baked in a cooler oven than those 
that are not iced ; or if the oven is 
too hot, the door should be left open, 
or the iceing will become brown. 
Small articles of pastry require to be 
baked in a hotter oven than large 
ones. All pasfcry should be baked in 
clean tins or patty pans, without being 
but'-^ved. Vv^hen baked sufficiently, 
pastry may be easily slid about on the 
tin, or pan, while hot ; and puffs, 
patties, or small pies, may be lifted 
front the tin, without breaking, by 
putting your fingers round the edges 
and carefully lifting them, which 
cannot be done unless they are suf- 
ficiently baked to be taken from the 
oven. 

Boilinsc* 

How TO Boil. — Tne meat should 
be put into boiling water, and kept 
gently simmering until done. This 
is an invariable rule, for otherwise 
the water gets into the moat and 
soddens it. Liebig says that *' if the 
flesh be introduced into the boiler 
when the water is in a state of brisk 
ebullition, and if the boiling be ke^^t 
up for a few minutes, and the pot tifea 
put in a warm place, so that the tem- 
perature of the water is kept at 15S 
to 165 degrees, we have the united 
conditions for giving to the flesh the 
qualities which best fit it for being 
eaten." 

By this means the natural juices 
are kept in the meat. The slower 



32 



TAKE MY ADVICE. 



meat boils, or rather simmers, the 
better it will eat ; but the water must 
never be allowed to get cool. 

Twenty minutes to the pound may 
be considered about the average time 
for meats. 

The saucepan or kettle should be of 
sufficient size to allow the water to 
flow all round the meat. 

Large joints should be raised from 
the bottom of the saucepan by means 
of a trivet or fish drainer, to prevent 
the under side burning. 

Meat should not be boiled in a cloth. 

Keep only a moderate fire for boil- 
ing. 

Meat that has been fresh killed will 
take a little longer than hung meat. 

If meat is too salt, change the liq[Uor 
when a quarter done. 

The scum must be taken off as fast 
as it rises. 

Never boil meat without there being 
a little salt in the water. 

Salted and dried meats will want 
soaking for some considerable time 
before boiling, but never soak fresh 
meats. 

If the water be hard, boil it for a 
couple of hours before using. 

Round of Beef should be in salt for 
about eight or nine days. ^Vhen your 
water is boiling, v, ash off the salt and 
skewer up the joint. Put it in, and 
let it just boil up. Directly it does 
so, remove it to a corner of the fire, 
and let it simmer gently till done. 
A piece of round, weighing from twelve 
to sixteen pounds, will take three to 
four hours, at least. The greatest care 
is necessary to remove all scum as it 
rises. Serve with a little of the liquor, 
carrots, and suet dumplings. Ttir- 
nips, parsnips, and peas-pudding are 
also appropriate accompaniments. 

Aitchbone, Brisket, and liianp of 
Beef may be boiled in the same man- 
ner. If very salt, two or three hours 
soaking in cold water — which may 
with advantage be changed once or 
tv/ice — ^will improve the flavour. A 
joint of twelve pounds will take about 
three hours after it boils up. 

Ribs of Beef, in small joints, may be 
cooked like Round. A piece of six to 
ei^ht pounds should be boned, salted 



and skewered up round. Put it in 
strong brine for four days, turning 
the meat twice a day. Then boil as 
for round, letting it simmer for two 
to two and a quarter hours. 

Leg of Mutton. — Put into boiling 
water, and skim carefully, and then 
let it only simmer. This joint should 
not be overdone ; the red gravy should 
follow the knife when cut. Capers, 
chopped fine and put into melted but- 
ter, may be thrown over the joint, 
and some more of the same sauce 
should be served in a sauce tureen. 
Mashed turnips are usually served 
with boiled mutton. 

Nech of Mutton may be boiled and 
served same as leg. 

Collared Mutton. — The best joint is 
the breast, but the shoulder wiU do. 
Take out all the bones, make a force- 
meat with bread crumbs, parsley, 
lemon- thyme, and an anchovy minced; 
season with salt and pepper ; rub the 
meat over with an egg, cover it with 
the forcemeat, roll firmly, and tie ; 
put it on in boiling water, and skim 
well ; make a good gravy, seasoned 
with sweet herbs and mushroom 
catsup. 

Leg of Lamb is very good boiled 
and served same as leg of mutton, 
(which see). Spinach should be eaten 
with boiled lamb. 

Collared Breast of Veal. — Bone, 
and lay some good forcemeat over the 
veal. Roll it up, and tie round with 
tape ; envelope in a cloth, and simmer 
gently for three hours. Fry some 
forcemeat balls, and serve with brown 
sauce. 

KnucMe of Veal must be boiled 
rather longer than most meats, until 
it feels very soft under a fork. It must 
not boil too fast, and be well skimmed. 
If cooked in milk and water, it in- 
creases its whiteness. Pickled pork 
or ham should be boiled and served 
with it. Parsley and butter or white 
onion sauce are appropriate. 

Another method is to procure two 
knuckles and saw them into three 
pieces each, put into a stew-pan with 
two poimds of streaked bacon, a 
carrot, four onions, two turnips, and 
half-a-dozen peppercorns : j^lace over 



DOMESTIC COOKERY. 



6'6 



the fire, and add a little salt when 
boiling ; skim well, and allow to 
simmer for a conple of hours, then 
take up, and dress with the veget- 
ables and bacon, in the same dish as 
the veal ; serve with parsley and 
butter. 

Calf's Head. — The head must be 
split, and the brains and tongue re- 
moved. Wash well, and soak for 
two hours in cold water ; boil it with 
the tongue and brains gently in plenty 
of water, until quite tender; pour 
over the head parsley and butter made 
very thick ; rub the brains through a 
sieve, add some chopped parsley, 
pepper, salt, and a bit of butter ; 
mix, and put it round the tongue. 

Sheep's Head may also be treated in 
the above manner. 

Leg of Fork. — About eight days 
■will be found sufficient for salting ; 
then soak in cold water for an hour, 
and dry with a cloth. Put it into 
cold water, and let it gradually come 
to a boil, after which it must very 
gently simmer, till well done, which 
will be, for a leg of nine or ten pounds, 
three to three and a half hours after 
the water boils. Carrots, parsnips, 
or turnips should be served with this 
dish, and may be boiled with the 
meat. Peas-pudding {see receipt) must 
always accompany it. 

Ham. — Soak it as for baking, and 
put it into cold water, with a bunch 
oi savoury herbs ; when the water 
begins to simmer, let it cook gently, 
until it is done, skimming constantly : 
allow about twenty minutes to each 
pound ; when cooked, take off the 
skin, and cover with raspings. Serve 
on a dish garnished with parsley. 

Bacon. — Soak in cold water for a 
couple of hours ; pare off the rusty 
edges, and scrape the'rind. Then put 
in cold water and boil gently, allow- 
ing three quarters of an hour to every 
pound of bacon. When done take 
off the rind, scrape the iinder side, 
and grate bread crumbs over it. Put 
in a hot oven for five minutes, and 
serve with broad beans or peas. 

PicHed PorL— Boil gently, till 
very tender, and serve with peas- 
padding and plenty of vegetables. 



Boiling Poultry &o 

Turkeys, Fowls, <kc., are trussed for 
boiling as follows :— After the bird is 
drawn and plucked, singe it with tvhite 
paper, and wipe dry. If a turkey, 
break the leg bones close to the feet, 
fasten the feet together, and attach 
them to a hook ; then take the body 
of the bird in your hands, and pull 
it firmly towards you, until the sinews 
are drawn out of the thigh. Then 
cut off the neck close to the back, 
leaving the crop skin long enough to 
cover the opening. Insert your finger, 
and detach the liver and gut ; cut off 
the vent and remove the gut. Then 
inserc a hook, and carefu.lly pull out 
the gizzard and liver, taking great 
care not to break the gall bladder. 
Cut off the legs at the first joint ; cut 
the breast bone through at each side 
close to the back ; then draw the 
legs up to the crop, and beat the 
breast bone fiat with a roiling pin. 
Skewer the legs and wings firmly — 
one skewer fastening the two legs by 
the middle joint, and another the 
wings. Fowls are trussed in a similar 
manner, except that the nails only, 
and not the feet, are cut off, and that 
the skewers are put in the first joint 
of each pinion, and the middle of the 
leg — brought close to it — and into the 
body. This is done at each side, A 
string round the legs keeps them 
firmer. Pheasants, partridges, and 
all kinds of moor game are trussed for 
boiling same as fowls. 

Turkey. Stn&tlie crop with bread- 
crumbs, a few pounded sweet herbs, 
a shredded anchovy, butter or suet, 
lemon-peel, nutmeg, salt and pepper 
to taste, bound with an egg. Put 
into boiling water, simmer gently 
for an hour and a half to two hours, 
according to size. Skim carefully, 
and serve with parsley and butter, or 
mushroom, or oyster sauce. Pickled 
pork, ham, tongue, or bacon, miust 
accompany this dish. 

Chicken and Fowl. — Boil as turkey. 
A chicken will take about half an 
hour after the water boils, and a good 
sized fowl nearly an hour. Serve with 
parsley and butter, or with the fol 
lowing sauce : — Melt in a teacupf ul of 



34 



TAKE 3IY ADVICE. 



milk a large taLle-spoonful of butter 
kneaded in flour, beat up tlia yolk of 
an egg witii a little cream, stir it into 
the butter, and heat over the fire, 
stirring continually. Ham, tongue or 
pickled pork must be served with 
boiled fowl. If boiled in a cloth a 
few slices of lemon should be placed 
on the breast, and the bird covered 
with buttered writing paper. 

Another way of boiling a Fowl is to 
soak it in milk one hour, tie it up in 
a cloth and put cold water in a saiice- 
pan, place your fowl in, and put on a 
slow fire ; when boiling, remove it, 
and let simmer for about twenty mi- 
nutes ; then remove it altogether, and 
let it remain in the water ten minutes 
move. Serve with parsley chopped 
fine into some melted butter, a little 
salt, pepper, and some juice of lemon 
poured over ; with the usual adjuncts. 

Boiled Foivl and Rice. — Have some 
good clear mutton broth boiling in 
your saucepan; put in the fowl so 
that it is entirely covered ; add one 
large onion, a little mace, bruised, 
pepper and salt. Let the whole sim- 
mer gently for about half an hour, 
when add one-third of a pound of well 
washed and soaked rice.. When the 
rice is soft and tender, take it out, 
strain it, and put it in the oven for a 
few minutes to dry. Your fowl being 
done, serve very hot with the rice in 
the dish, and parsley and butter sepa- 
rate. 

Anotlier method is to stuff the fowl 
with two dozen bearded oysters, and 
put in a jar. The jar should then be 
placed in a saucepan of boiling water, 
and boiled for nearly two hours. 
Take another dozen of oysters, scald 
them in their own liquor, add a gill 
of cream and the yolks of three eggs 
beaten. Mix with the gravy f roift the 
fowl, and serve very hot. 

Sabbit. — Soak for a quarter of an 
hour in warm water. Either boil 
plain and serve with pickled pork or 
boiled ham, or prepare thus : — thicken 
the water in which it is to boil with 
a bit of butter covei*ed with flour, and 
just as it boiis, add a pint of milk, 
with salt and whole pepper ; then put 
n the rabbit, with a quantity of 



onions cut into quarters, and stew 
gently until the rabbit is tender, from 
half to one hour according to size ; 
when ready, take out the onion)?, x>^^*' 
into a separate saucepan with a little 
milk, butter, flour, and salt ; when 
the sauce is well mixed, dish the rab- 
bit, and pour the sauce over it. 
xMushrooms may be substituted for 
onions. 

Goose laid in a dish for a coTxple of 
hours, with a pint of boiling milk 
poured over it, and then boiled, is 
very delicate, thus: Put it into boiling 
wa"Der, and let it simmer until very 
tender. Then serve, smothered with 
onions and cream. 

Buck can also be cooked in this 
way. 

i-'arf ridges, Pheasants, &c., are sel- 
dom boiled. Dress like fowl, and do 
not stuff them. Parsley and butter, 
with just a soupfon of cayenne pejjper, 
should be served in a tureen ; and a 
sauce made of chopped parsley, half 
a pint of cream, with a little fresh 
butter, stirred together, and poured 
over the birds. If preferred, celery 
heads, cut fine, can take the place of 
the parsley. 

Boiling Pish. 
Put fish into cold water to boil, un- 
less the fish are small, when warm 
water is best. Do not put into boil- 
ing water, unless specially directed. 

A little salt and vinegar should be 
added to the water just before the fish 
is ready to put in. 

Fresh-water lish must always be 
soaked in strong salt and water before 
cooking 

Fish should always simmer gently, 
or the outside will break before the 
inside is done. 

A fish plate or strainer should be 
put in the kettle for the fish to lie 
upon. 

When the fish separates easily from 
the bone, (which can be ascertained 
by drawing up the plate), it is done, 
and must be at once taken out of the 
water. 

j^eeollect fish must never be served 
underdone. 

Sea water is best, where it can be 
had, for the boiling of salt-water fish. 



DOMESTIC COOKERY. 



35 



The roe and liver should in most 
cases be placed in the dish by the side 
of the fish. 

Always serve fish on a hot napkin. 

Parsley, horseradish, and sliced 
lemon, are the best gamishings for 
ftsb. 

Turlot. — Empty, and wash per- 
fectly clean, without breaking the 
ekin ; draw a sharp knife through the 
thickest part of the middle of the 
back nearly to the bone. Do not cut 
off the fins ; the incision is made to 
prevent the skin of the white side 
from cracking. Dissolve in a fish- 
kettle, in as much cold spring water 
as will cover the fish abundantly, salt, 
in the proportion of four ounces to the 
gallon, and a morsel of saltpetre ; lay 
the turbot upon the fish-plate with 
the white side upwards, place it in the 
kettle, bring it slowly to boil, and 
clear off the scum as it rises ; simmer 
until done, then lift it out, drain and 
dish very hot, with a hot napkin 
neatly arranged over the drainer. 
Serve with rich lobster sauce, good 
plain melted butter, and a dish of 
dressed cucumber. For a small din- 
ner, anchovy, or shrimp -sauce is 
served. Should there be any cracks 
in the skin of fish, branches of curled 
parsley may be laid over them. Gar- 
nish with a slice of lemon and a tuft 
of curled parsley, placed alternately 
round the edge of the dish ; or a 
border of fried smelts. From fifteen 
to twenty minutes will usually boil 
a moderate sized fish, and from twenty 
to thirty a large one. Turbot is im- 
proved by being kept a day or so be- 
fore cooking, i2 the weather be not 
very hot. 

Salmon. — When the fish is scaled 
and cleaned, put it into the kettle 
with cold water, (with six to eight 
ounces of salt to each gallon), enough 
to quite cover it. Let it boil up pretty 
quickly, skim, and simmer until done. 
Then take it out and serve on a hot 
napkin, garnish with parsley and 
sliced lemon. Lobster sauce, shrimp 
sauce, and plain melted butter, {see 
receipts), may all accompany this dish, 
as well as cucumber, cither dressed 
or plain. 



Another, and by some considered a 
better way of boiling salmon, is to cut 
it in slices two inches thick, and sim- 
mer gently for about twenty minutes, 
and then serve as before. 

Many cooks advise putting salmon 
into hailing water, as it then eats 
firmer. Often, however, a fish cooked 
thus comes to table very hard. 

Collared Salmon. — A thick slice, 
about four pounds, of a large fish is 
best ; which is to be cut open, boned, 
and scaled.. Then rub it all over 
with a seasoning of pounded mace, 
pepper, and salt, roll it up and tie. 
Simmer gently for about an hour in 
water (with a proportion of one-fourth 
vinegar), in which a few bay leaves 
have been thrown. Serve with an- 
chovy sauce (see receipt), or plain 
melted butter. 

Salmon is also plain boiled in slices 
of two to three inches thick. It 
should be soaked in strong salt and 
water for half an hour, put into boil- 
ing water, simmered for about twenty 
minutes, with some horseradish in the 
water ; and served the same as if 
boiled wholoo 

Brill is boiled same as turbot.' 

Carp with vinegar. — Put into the 
kettle entire, with enough boiling vine- 
gar to cover it ; simmer for an hour 
or more, according to size. Serve 
with parsley, without any of the 
liquid. Carp dressed in this way, 
however, is best eaten cold. 

Carp may also be boiled plain, and 
served with parsley and butter. 

Cod is seldom boiled whole, as a 
good sized head and shoulders is suffi- 
cient for a dish. To boil the head and 
shoidders, first clean, and then rub 
salt over the thickest parts and inside, 
and let it remain so for a couple of 
hours. Tie it up with broad tape, 
and put it on in cold water (with half 
a pound of salt to the gallon), suffici- 
ent to cover it. When the water 
boils, (some cooks prefer to put a large 
head and shoulders into boiling water), 
draw the kettle to the corner of the 
fire, and let it simmer slowly for about 
twenty to twenty -five minutes. Skim 
very carefully. Serve on a hot nap- 
kin with horseradish and sliced lemon. 

3—2 



S8 



TAKE MY ADVICE, 



Oyster sauce and plain melted butter 
must accompany. 

Cod is vei-y often boiled in slices, 
wliicli should soak in a mixture of 
salt vinegar and water for nearly an 
hour. Boil as before, only not so 
long. 

Salt Cod should be obtained the day 
before wanted, and put into cold water 
with a little vinegar, and allowed to 
soak all night. Then put it on in cold 
water. Do not let it boil, but simmer 
gently until tender (say one hour). 
Skim frequently. Serve on a hot nap- 
kin in a dish garnished with hard- 
boiled eggs sliced, and parsley. Egg- 
sauce [see receipt), and boiled parsnips 
should be served with it. 

Salt God with Cream. — Soak as above, 
and boil without vinegar, when done 
pull into flakes, pour half a pint of 
rich cream over it, and serve with egg 
sauce, and parsley and butter. 

God^s Sounds should be soaked in 
salt and water for a short time, and 
then well washed. Boil quite tender 
in milk and water, and serve with 
egg sauce. 

John Dory is best dressed same as 
turbot (which see) except that the fins 
are cut off. An average sized fish 
should simmer for about fifteen minutes 
after the water boils. Serve with 
either anchovy, shrimp, or lobster 
sauce. It is best kept for two days 
before cooking. 

JEels. — The smaller ones are best for 
boiling. Put them — well cleaned and 
skinned — into warm water, with a 
bunch of parsley, simmer until tender 
(say half an hour). Serve with parsley 
and butter. 

Collared Eel. — Take a large eel, bone 
and skin it, and dust over it a mixture 
of finely powdered mace, cloves, and 
allspice, a few sage leaves and sweet 
herbs chopped very small, salt and 
pepper. Iloll up, tie with tape and 
boil till tender. Serve with plain 
melted butter. 

Lampreys are dressed like eels. 
Flounders are boiled plain in water, 
with a little salt and vinegar. Let 
them simmer slowly for five or six 
minutes; serve with parsley and 
butter. 



Gurnet should simmer gently for 
about half an hour. Serve with an- 
chovy sauce. The fins must be cut 
off. 

Haddock may be plain boiled thus 
— Put them on in boiling water, with 
a handful of salt ; when done, they 
will rise to the surface, and must be 
immediately taken up ; skim well 
while boiling ; serve with melted but- 
ter, shrimp sauce, cream sauce, or an- 
chovy sauce. 

Another way is to make a few cuts 
on each side of the fish, and let it re- 
main in salt for an hour or two — ac- 
cording to size ; put into boiling water 
and simmer till tender. A fish of five 
pounds will take about half an hour. 
Garnish with parsley, and serve with 
egg sauce and boiled parsnips. 

Whiting and Hake are dressed like 
haddock. 

Tunny may be boiled like salmon. 

Mackerel should be allowed to soak 
in salt and water for a quarter of aa 
hour. Then put them on in hot water, 
with a little salt, and simmer gently 
for about half an hour. When done 
the tails will split. The dish on which 
the fish is served should be garnished 
with fennel, and a sauce served with 
them of melted butter with chopped 
fennel or parsley, or green gooseberry 
sauce {see receipt). Anchovy sauce 
is sometimes served. Mackerel may 
be filleted, plain boiled, and served 
with parsley and butter. 

Mackerel Soused. — When the mack- 
erel are boiled, put half a pint of vine- 
gar to a quajrt of the liquor in which 
the fish have been boiled, half an ounce 
of whole black pepper, two or three 
bay leaves, and a little mace ; let boil 
together for a short time, and when 
cold, pour it over the mackerel. 

Grey Mullet. — Boil plain; put into 
cold water, — unless small, when hot 
water is best ; simmer until very tender, 
and serve with anchovy sauce and 
plain melted butter. 

Hed Mullet is never boiled. 
Perch. — Boil as directed for carp. 
About ten to fifteen minutes' gentio 
simmering will suffice. 

Pike must be scaled and have the 
gills removed, and be well washed— 



DOMESTIC COOKERY, 



87 



first in vinegar and water, and then in 
plain cold water. Make a stuffing of 
grated bread crumbs, butter, a few 
oysters, and a little parsley chopped 
very fine, some onions, pepper, salt, 
Bome fine herbs dried and rubbed to 
powder, binding the whole with an 
egg ; fill the inside and gills with this 
stuffing, and sew the fish up, and put 
on in boiling salt and water, with a 
little vinegar in it, and simmer for half 
an hour to one hour, according to size. 
Serve with melted butter and anchovy 
or oyster sauce. The tail is usually 
skewered in the mouth. 

Plaice should be plain boiled like tur- 
bot, and served with melted butter. 

Skate. — This fish is either boiled 
plain, or crimped, and served with 
melted butter, lobster or caper sauce. 
Crimped Skate is the most firm. 
The fish is crimped by drawing a knife 
through it, in lines, when first caught. 
Skate must be well done. It is dan- 
gerous to eat it out of season. 

Soles should be thoroughly washed 
and then plain boiled as directed for 
turbot. Serve with shrimp or lobster 
sauce, and plain melted butter. They 
will require from five to ten minutes 
simmering — according to size — after 
the water boils. 

Herrings. — Simmer for about twenty 
minutes. Serve with the following 
sauce : put half a gill of cream in 
a, little stewpan, and when it boils 
add to it two tablespoonf uls of melted 
butter, a bit of fresh butter, and a 
little lemon juice, pepper and salt. 
Tench. — Boil as directed for carp. 
Trout and Salmon Trout can both be 
boiled thus : — Put in boiling water, 
made pretty salt, and boil fast for 
about fifteen to twenty minutes j serve 
with melted butter. 

Lobster. — Put into boiling water 
with a little salt, and keep boiling 
for twenty to forty-five minutes, ac- 
cording to size, skimming well. Lob- 
ters are spolt if done too much or not 
done enough, so that great care is 
necessary. A little sweet oil rubbed 
over the shell when done and then 
wiped off again, improves the appear- 
ance. 
Crayfish. — Jka Averaged sized fish 



will be done in fifteen to twenty min- 
utes if put into boiling water. 
Crab is boiled in the same way. 
Shrimps. — The following is Soyer's 
plan. To one gallon of water put 
two ounces of salt, one spring of lemon 
thyme, one of mint, and a bayleaf. 
Boil. When boiling hard put one 
quart of shrimps into an open wire or 
wicker basket, which place in the 
water. The time the shrimps take to 
boil depends upon their size; but it 
may be known by their changing 
colour. If boiled too much they are 
tasteless and indigestible. 
Stewing. 
For stewing meat should be put 
into cold water, only just sufficient to 
cover it. When it comes to the boil 
it must be carefully skimmed until no 
more scum rises, and then allowed to 
simmer very gently until the meat be- 
comes perfectly tender, and the gela- 
tinous parts partially dissolved. 
A stew miTst never boil. 
Stewing does not require either so 
much water or so great a heat as boil- 
ing : it is the most economical of all 
modes of cooking, as many coarse 
meats, old poultry, and game, and 
different parts of animals, which, 
cooked any other way, would be un- 
eatable, are rendered nutritious and 
savoury. By stewing we obtain all 
the nutritious elements of food, some 
of which are lost in roasting and boil- 
ing. 

Slow cooking is necessary, and meat 
may even be stewed over and over 
again, without injury, until it is suffi- 
ciently tender. 

Earthenware vessels are better than 
metal ones, because they are longer 
getting hot, but retain their heat for 
a greater length of time. 

The quantity of water should be 
regulated by the kind of meat stewed. 
Salt is an invariable adjunct to 
stews. 

Rump of Beef. — About half a rump 
makes an excellent dish. Remove 
the bone, and tie up with broad tape. 
Put into a stew-pan with just enough 
stock (which see) to cover it. Add 
whatever vegetables are liked — sliced 
— such as onions, carrots, or turnips, 



TAKE MY ADVICE. 



and flavonr the stock with cloves, 
saToury herbs, vinegar, catsup, pepper 
and salt The whole mnst then be 
allowed to simmer very gently until 
perfectly tender (from four to five 
hours), keeping it skimmed. When 
done strain the gravy the meat was 
boiled in, and thicken with a little 
butter and flour, put in a glass of port, 
Madeira, or other rich wine, let it boil 
np, and serve over the meat, very hot ; 
garnish the dish with forcemeat balls 
and the vegetables boiled with the meat. 
Brisket of Beef . — Stew like rump. 
Shin of Beef. — Saw the bone in 
several pieces, put the meat in stock 
or water ; when it boils, skim, and 
add a head of celery, a bunch of 
savoury herbs, pepper, salt and all- 
spice to taste. Cut up a few onions, 
carrots and turnips, and boil them till 
tender. When the beef is quite ten- 
der (say four hours) take out the 
liquor, and thicken half of it with 
butter and flour, season with pepper 
and salt ; add a glass each of catsup 
and port wine, boil up, pour over the 
meat, and serve very hot, on a dish 
garnished with the boiled vegetables. 
Any part of the ox may be stewed 
by cutting it into small pieces and 
gently simmering till tender with a 
little mace, cloves, and herbs. When 
half done add sliced vegetables, and if 
liked, parsley. Barley or rice maybe 
added, as thickening to the stock. 

Irish Steiv. — To about three pounds 
of breast, loin, or neck of mutton, cut 
into moderate sized pieces, put six 
pounds of potatos and six or eight 
large onions, peeled and cut into thick 
slices. Put into a stewpan and add 
pepper and salt to taste. Pour over it 
about one to one and a half pint of 
water, and stew very gently, with the 
lid on always, until quite tender (say 
two to three hours). Shake the pan 
now and then to prevent burning. 
Serve very hot. This dish may also 
be prepared by putting exactly the 
same ingredients in a jar instead of a 
stewpan, and baking in a moderate 
oven for about two hours, or until 
quite tender. 

Breast of Lamb or Mutton. — Cut in 
pieces, and stew very gently for about 



an hour and a qtiarter to an hour and 
three quarters, in good stock, suiticient 
to cover it. When done tiiicxen tije 
stock with butter and flour, add a 
glass of sherry or other white wine, 
boil up, and pour over the meat. 
Green peas, spinach, or mushrooms, 
may be stewed with this dish, and 
much improve it. 

Breast of Veal. — Cut in pieces and 
fry to a good brown. Then turn into 
a stewpan with a little butter, savoury 
herbs, pounded mace, onions, cloves, 
allspice, and grated lemon-peel, pepper 
and salt to taste. Cover the meat 
with water, and stew gently for about 
a couple of hours. Then thicken the 
gravy with butter and flour, add a 
couple of glasses of sherry, a table- 
spoonful each of catsup and tomato 
sauce, pour over the meat and serve. 
Green peas boiled separately may be 
served in the same dish, or they may 
be stewed with the veal. 

Mllet of Veal may be stewed whole 
with the same additions as above, a 
little lemon-juice and a dozen mush- 
rooms. This joint must be stuffed 
with forcemeat and stewed very gently . 
Half an hour per ^ound should be 
allowed. 

Knuckle of Veal should be stewed 
plain for an hour, and then have added 
half a pound of rice or macaroni, and 
the whole simmer for two hours 
longer. Serve with boiled bacon, and 
parsley and butter. 

Neck of Veal. — Bake for half an 
hour in a brisk oven, and put in a 
stewpan of boiling water, with a few 
young carrots, green onions, and new 
potatos, and a bunch of savoury herbs. 
Stew for two hours. Serve with boiled 
green peas and forcemeat balls. 
Stewing Poultry, &c. 
Pigeons may be stewed with fat 
bacon. The livers should be minced 
and added to the stock, the gravy 
thickened as bafore, and flavoured 
with a little port wine or catsup. 
They will take about half an hour. 

Ducklings, Babbits, can also be 
dressed in this manner. Forcemeat 
balls and a few onions may be added 
just before done. 

Venison. — The shoulder is the best 



DOMESTIC COOKERY. 



39 



joint. Bone and put into a pan rolled 
and tied up with slices of mutton or 
lamb fat, which have been soaked in 
port wine, seasoned with allspice and 
whole pepper. Stew in good stock 
with a gill of port wine, till quite 
tender (say three hours and a half to 
four hours), and serve with the gravy 
over it, with red currant jelly. 
Stewing Fish. 

Carp. — Put into a stewpan a quart 
of water and a bottle of port wine (or 
half these quantities, according to size 
of fish), add a little mace, fine herbs, 
young onions, pepper and salt, and a 
scraped horse - radish ; simmer very 
gently for an hour, or until tender, 
then take out the carp and drain into 
another pan, put a pint of port wine, 
two shreded anchovies, an onion, a 
little lemon juice, a quarter of a pound 
of butter rubbed in flour, a little 
cream, and a half a pint of the liquor 
in which the carp were boiled ; boil 
together for a few minutes, then add 
the yolks of two eggs with cream, and 
juice of half a lemon ; dish with the 
sauce. 

Salt Cod. — Put into a strong earthen- 
ware dish a slice of butter, some 
parsley and green onions chopped, 
pepper, and a fe\/ capers ; place the 
fish in layers in the dish, covering each 
with the seasoning. When the dish is 
full cover with bread crumbs ; stew 
gently over hot ashes until quite 
tender, and brown with a salamander. 

Eeh. — Clean and skin the fish and cut 
into pieces of three inches long, soak 
in strong salt and water for one hoiir. 
Dry with a cloth and fry them brown. 
Then put them in a stewpan with a 
pint of good stock — boiling — with a 
gill of port wine, a little essence of 
anchovy, lemon- juice, and cayenne, 
mace, salt and pepper to taste. Stew 
gently for about half an hour, and 
serve with gravy over them, very hot. 

Another Method is, after cleaning, 
cutting, and soaking them, to take an 
onion, two or three shallots, a little 
thyme, parsley, two or three bay 
leaves, pepper, a pint of gravy, half a 
pint of vinegar, and four bruised an- 
chovies, put the whole, with a pint of 
port or French red wine, into a stew- 



pan, and let them boil for about ten 
minutes, when take out the fish ; let 
the sauce continue boiling until con- 
siderably reduced ; thicken as before 
directed and serve. 

Or — Cream may be added to the 
gravy just before done. 

Lobster. — Take all the meat of cold 
lobsters, and have ready a gravy, 
made by boiling the shells, previously 
pounded roughly, for a long time in 
water ; strain this liquor, and season 
it with pepper, salt, and mace ; thicken 
with flour and butter, and when tho- 
roughly hot, put on the lobster, and 
heat it up ; just before serving add 
a little lemon juice. Serve very hot. 

Salmon. — When the fish is cleaned, 
cut it into slices, and stew gently in a 
rich white gravy. A little before serv- 
ing, add two tablespoonfuls of soy, 
one of essence of anchovy, salt, some 
chopped parsley, and chives. 

Oysters. — Scald one doz;en oysters 
in their own liquor, and beard them. 
Put into a stewpan a little butter and 
sufficient flotir to cover it, and the 
liquor of the oysters, strained, fla- 
voured with a blade of mace. When 
this boils add the oysters, a gill of 
cream, salt and cayenne to taste. 
Simmer for a couple of minutes, and 
serve with toast. 

Turhot. — Make a seasoning of a 
pound of fresh butter, a little salt, 
pepper and nutmeg, parsley and mush- 
rooms chopped, a chopped shallot, and 
the juice of two lemons; cover the 
bottom of the fish kettle with a por- 
tion of this mixture, then put in the 
fish, and cover it with the remainder ; 
add a bottle of French white wine, 
and let the whole stew very gently 
for an hour. 

Whiting. — Put into a stewpan with 
a little fresh butter and chopped pars- 
ley, salt, pepper, and nutmeg to taste ; 
moisten from time to time with butter 
and white wine; when done on one 
side, turn ; when done, thicken with 
flour and butter, adding a little lemon 
juice. 

Trout, — Wash and dry thoroughly, 
and cut into thick slices ; put them 
in the pan with a little good stock, 
salt, pepper and lemon juice, and lefe 



40 



TAKE MY ADVICE. 



it simmer until quite reduced ; then 
dish up the fish with a sauce made 
thus : — Put into a pan some crumb of 
bread, with a little butter, some pars- 
ley, shallots chopped very fine, pepper, 
salt, two or three cloves, a little nut- 
meg grated, a glass of French white 
wine, and one of good gravy; let it 
boil until it becomes thick. Dish very 
hot. 

{Hashes. — See Cold Meat Cookery.] 
Frying. 

How TO Fry, — Perhaps of all modes 
of cookery frying is the least nutritious 
and economical. All kinds of meats and 
vegetables may, however, be fried and 
made tasty. The frying-pan should be 
sufficiently large to allow the meat to lie 
flat at the bottom ; and the fire should 
be brisk, clear, and free from blaze. If 
the meat to be fried is fat, the pan will 
need only to be greased to prevent 
sticking ; but in the case of veal 
cutlets, and other lean meats, butter, 
dripping, lard, or bacon will be neces- 
Bary. Salt fat, from the liquor of 
boiling meat is apt to fly and spurt, 
and therefore is unfit for frying ; but 
fat used for frying will, if strained, 
serve for the same purpose again and 
again. Meat for frying should be 
slightly salted, peppered and floured, 
and when done, laid on a hot dish and 
the fat poured off for further use. If 
onions or other vegetables are to be 
fried, place them in the pan directly 
after the meat is removed and fry in 
the fat. When they are brown, pour 
off the fat, as before. For gravies 
made in the frying pan there are many 
receipts. This is a good plain gravy : 
— A teacup or more of cold gravy, 
broth, or water, with a spoonful of 
ketchup or Worcester sauce, and a bit 
of butter the size of a walnut rolled 
in as much flour as it will carry ; set 
on the Are andkept well shaken in the 
pan, till the gravy is smooth and thick. 

Bacon or Ham should be scalded 
n, minute or two in water in the 
frying pan. When the fat begins to 
run and becomes transparent, pour off 
the liquor and brown the meat in its 
own fat. Liver should be fried over 
a slow fire, as it is apt to fly. 

Eggs are fried in a variety of forms, 



as in bacon fat, omelettes, &c., (for 
which see Keceipts). Each egg should 
be separately broken in a tea cup and 
gently poured into the pan, that the 
yolks may remain unbroken in the 
centre of the whites when the whole 
is set, and the lower part fried to a 
delicate brown, take up each separ- 
ately with a slice. {See Omelettes.) 

Fish to befi'ied should be dry and 
well floured; or they may be rubbed 
with white of egg and covered with 
fine bread crumbs. All kinds of fish 
require much more fat than meats or 
vegetables : the fat may, however, be 
used for fish over and over again. 
Turn fish in the pan with a slice, and 
be careful in taking them up that they 
do not break. 

Sauteing is a mode of frying in a 
deep kind of frying-pan, or shallow 
saucepan, generally lined with earthen- 
ware. A moderate or small quantity 
of fat only is reqiiired. When it boils, 
put in the meat, &c., and keep the 
pan in motion till its contents are 
properly cooked. Chops, steaks, cut- 
lets, pancakes, omelettes, fritters, 
small game, and poultry, kidneys, 
sweetbreads, potatoes sliced or cut in 
dice, vegetables, and fish are all sauted. 
The great point is to avoid over cook- 
ing, especially if the sauteing be only 
the preliminary process in the prepar- 
ation of the dish. 

Fish to Fry. — Shate, Soles, Plaice, 
Flounders, Brill, Mackerel, and fresh- 
water fish generally, are fried au 
naiurel, in fat or butter, and served 
without sauce, which is added at table 
according to taste, in a dish garnished 
with parsley. Fresh-water fish must 
be laid for an hour or two in a bath of 
salt and water to remove the earthy 
flavour. 

Crimped Skate. — Lay slices in butter 
for three or four hours, with salt, 
pepper, cloves, a little garlic, onions, 
parsley, and vinegar, near enough to 
the fire to gently melt the butter. 
Then take out the slices and fry 
quickly in butter, and serve on a hot 
dish garnished with parsley. 

Smelts. — Wipe with a clean cloth, 
but do not wash ; dredge with flour, 
or brush over with yolk of beaten e-; 



DOMESTIC COOKERY. 



41 



and roll in bread-crumbs, and fry in 
boiling dripping or lard till thoroughly 
brown. 

Soles. — Take off the brown skin and 
scrape the other side. Wash well and 
place them in a cloth to dry ; then 
rub well over with yolk of egg well 
beaten, and cover with grated bread- 
crumbs ; fry to a good colour in boil- 
ing lard, and when done, lay them on 
a sieve before the fire to dry ; serve 
with melted butter, and shrimp sauce, 
garnishing the dish with crimped 
parsley. The sieve may be covered 
with blotting paper to absorb the fat. 

Soles a la Italienne. — Clean, cut off 
heads and tails. Cover with chopped 
parsley, salt, pepper, a little powdered 
nutmeg, adding a good piece of butter, 
previously warmed. Fry over a quick 
fire, and turn as soon as one side is 
done. Serve with Italian sauce. 

Soles au Gratin. — Rub a piece of 
butter on a silver or plated dish ; then 
fry for a short time some chopped fine 
herbs, eschalots, chopped mushrooms, 
and salt, and pepper ; when nicely 
browned put them in the dish, and 
place your soles upon them ; cover the 
soles with grated bread-crumbs ; add 
a little butter, and a small qiiantity 
of white wine. Cook gently under a 
braising pan, or over a slow charcoal 
fire ; but if the latter, brown with a. 
salamander. Serve with slices of 
lemon, or lemon juice squeezed over 
Just previous to sending to table. 

Sprats. — Frying is the best way to 
cook these delicate fish. Wipe them 
dry, and flour well before putting 
them in the pan. Let them almost 
float in boiling fat or butter, and fry 
till they are well browned. Sprats 
are often fried in butter, when they 
make a nice dish. 

Trout. — Cleanse, dredge with flour, 
rub with beaten yolk of egg, cover 
with bread-crumbs, fry to a good 
colour, and serve with melted butter 
and lemon pickle. Small trout are 
dressed wliole. In some parts of 
Scotland, trout are rubbed with oat- 
meal instead of flour, and some con- 
sider this improves the flavour. 

Herrings. — Scale, cut off the fins, 
gut, and wipe dry, leaving in the roe 
2* 



or melt. Dredge with flour, and fry 
in boiling lard or oil to a good colour. 
Drain before the fire, and serve hot 
with melted butter, or parsley and 
butter. Some are pai'tial to an onion 
sliced up and put into a sauce-boat, 
and boiling water poured over it, sea- 
soned with pepper and salt. 

Eels. — Cleanse ; cut into pieces of 
about three inches, scored across in 
two or three places without separating 
them ; dust with flour, and fry in boil- 
ing lard to a good brown, or dip in a 
batter, sprinkle with finely grated 
bread-crumbs, fry, and serve with 
melted butter. 

Lampreys are fried, boiled, or sautdd 
like eels. 

Gudgeons are always fried ; much 
used in France, though somewhat in- 
sipid. Flour well, and fry in a deep 
pan, with plenty of fat. 

Whitmg. — After being scaled and 
cleansed, cut into steaks, and fry 
^with bread-crumbs in boiling fat, till 
brown. Small whiting are generally 
served curled with their tails in their 
eye-sockets. 

Whitebait — This delicate little fish 
must be eaten fresh. Drain, and 
smother in flour ; shake off the super- 
fluous flour, fry in a pan of boiling 
lard till very slightly coloured. If 
browned they are ruined. When 
cooked, lay them on a sieve, covered 
with blotting paper to absorb the fat, 
before the fire. Dish very hot in a 
heap, with salt and pepper. Serve 
with halved lemons and brown bread 
and butter. 

Devilled WMtehait are cooked in the 
same way, with Cayenne pepper. In 
both cases they should be hot, crisp, 
and free from fat. 

Oysters. — Boil for a minute in their 
own liquor and drain ; fry in butter, 
seasoned with catsup, lemon-peel, and 
parsley, over a quick fire, and serve 
hot with fried potatos. 

Broiling and Grilling. 

How to broil economically. — Meats, 
fish, small poultry, and game may be 
broiled as a variety iij cooking. First 
you must ha.ve a good clean fire, with- 
out l»la«e ; then set on your gridiron, 



42 



TAKE MY ADVICE. 



and when the bars are hot through, 
wipe them thoroughly with a clean 
rag or paper, and rtib them with a 
morsel of suet or dripping to prevent 
the meat from sticking. Meat for 
broiling should be from half an inch to 
an inch thick : if thinner, it will be 
dry and hard ; if thicker, the outside 
will be brown before the middle is 
sufficiently done. In broiling, meat 
should be frequently turned, and for 
this purpose a small pair of tongs is 
necessary, as the wound riade by a 
fork lets out the gravy. E,ump steaks, 
mutton and pork chops, and several 
kinds of fish are best broiled. The 
part of the ox, called beef -skirt, should 
be turned only once, when half done, 
and then peppered and salted to taste. 
Never cut broiling meat to see if it is 
done. That can be better ascertained 
by the smell, and by the little jets of 
steam from the meat. This also ap- 
plies to all roast. Hot plates or 
dishes should be ready to receive the 
broil immediately it is fit to come from 
the fire. A bit of butter rubbed on a 
hroVed steak in the dish will draw 
out the gravy and add to its appear- 
ance. Catsup and other sauces should 
be added hot in the dish. Though not 
the most economical mode of cooking, 
broiling is a decidedly toothsome, 
wholesome, and pleasant one, especially 
agreeable to invalids and children. 

Broiled Fowl. — Truss as for boiling, 
cut out the back-bone and press quite 
flat, season well with pepper, salt, and 
chopped shallots or small onions ; fry 
upon both sides, take out, egg over 
with a paste-brush, dip into bread- 
crumbs, place upon a gridiron, over a 
moderate tire, and broil a very light 
brown colour, and serve with a little 
plain gravy, or mushroom sauce — of 
button mushrooms, simmered for ten 
minutes, with two tablespoonfuls of 
catsup and two of Harvey sauce, and 
a pat of butter. Pour the sauce in the 
dish over the fowl, and serve. 

SpitchcGcked Eels. — Cut large eels 
into pieces three or four inches long ; 
sprinkle with pepper and salt, beat up 
an egg, dip them into it, and cover 
them afterwards with a mixture of 
bread crumbs, chopped parsley, and 



pepper and salt ; broil and serve with 
melted butter, parsley and butter, or 
with mustard sauce. 

Whiting. — Prepare as for frying, and 
cook on a gridiron, rubbing them over 
before serving with a little cold butter. 

Sturgeon and Turhot Steaks. — Cut 
into steaks, season with pepper and salt 
in melted butter, and cover with bread 
crumbs, after having rubbed them 
over with yolks of egg well beaten ; 
broil to a good colour, and serve with, 
rich sauce, or melted bu<tter. To 
make them look best at table, they 
should be broiled in buttered paper. 

Kippered or Dried Salmon. — Cut up 
the back and take out the bone ; wipe 
clean, score the fish, pepper and broil. 
Salmon Steaks are broiled in buttered 
paper or between slices of bread, over 
a slow fire. Serve with melted butter 
and savoury sauce. * 

Mackerel. — Clean, split, wipe dry, 
pepper and salt and broil thoroughly. 
The French broil mackerel in buttered 
paper, and serve with chopped herbs 
and melted butter. A small mackerel 
will take about ten minutes to broil. 

Game is broiled and served in vari- 
ous ways, for which see receipts. 

Braising, 

Braising is a favourite mode of cook- 
ing in France. It requires the fire 
both above and below the article to be 
cooked. The braising-pan is nearly 
air tight, the top filled with live coal 
or charcoal -the word braise meaning 
the wood left partially burnt in the 
oven. The process should be con- 
ducted slowly. Everything braised 
should be thoroughly done. Braised 
mutton, beef, game, &c. is particu- 
larly grateful to invalids and epicures. 

Toasting. 

How to Toast. — Bread for buttered 
toast, sippets for made dishes, game, 
toast and water, &c., should be held 
pretty close to a bright fire and fre- 
quently turned ; the whole success of 
the process being found in its like- 
ness to roasting. 

Savoury Toast. — Cut slices of bread 
fi'ee from crust, about half an inch 
thick and two inches and a half 
square ; butter the tops thickly, spread 



DOMESTIC aOOKERY. 



43 



a little mustard on them, and then 
cover them with a deep layer of grated 
cheese and ham, seasoned with 
cayenne ; fry in butter, but do not 
turn them in the pan ; place in a 



Dutch oven for four mimites to dis- 
solve the cheese. Serve very hot. 

Welsh Rarebits are served on toast. 
Toasted cheese is prepared in a patty- 
pan and toasted before a clear &:e. 



Carving. 

ffow to Carve. — It is important that everyone, especially the head of every 
family, should know how to carve a joint of meat, a head of game, a fowl, or 
other kind of poultry ; for what can be more awkward than to be placed 
before a dish without being able to help it properly ? Good carving is also 
economical ; for a joint well carved may be thoroughly served without an 
ounce be=ng wasted, while everyone- at table gets a due proportion of well- 
done and under-done, fat and lean, tit-bit and gravy. Carving requires some 
knowledge of the nature of the joint or the anatomy, of the birds, fish, hare, 
&c., usually eaten as food. It also reqviires nerve, steadiness, and practice. 
Never stand up to carve ; nothing is more vulgar. Let your knife be sharp, 
but not your temper ; and whenever you have to carve for a large party 
remember that expedition is a sort of grace of itself. 

Sirloin of Beef. — The ordinary way to carve this famous joint is to cut from 
the diine-bone to the flap, 
directly in the centre, help- 
ing slices from either side, 
giving a piece of fat with, 
every plate. But a more 
economical plan is to cut 
thin slices from the chine- 
bone downwards. Some per- 
sons prefer the under side 
or fillet. In the latter case 
the fillet side is laid upper- 
most in the dish, the under- 
cut is best when hot, the 
upper part may be cut in 
the direction of the line lengthwise (1—2), or downwards 3 — 4 ; when, if the 
party be large, slices from the under-cut (6 — 6) may be helped. 

Ribs of Beef . — Cut same as sirloin ; but as it has no under-cut, it may be 

cut in thin slices from the thick end to the flap, with slices of the latter. 
Round of Beef . — After removing a slice all round, cut thin slices evenly so 

as not to disfigure the joint ; helping fat with each plate. 
Aitchbone of Beef. — This 

Joint is sometimes roasted ; but 

whether roasted or boiled, it is 

carved in a very simple man- 
ner, by slices from 1 to 2 ; with 

a portion of the fat from the 

under side. 

Brisket of Beef— C!ut length- 
wise down to the bone, after 

removing the outside slice ; the 

soft fat lies beneath. Avoid all 

ragged or jagged cuts, which 

spoil the look of the joint when 

cold. 

Tongue. — Begin three inches from the tip, serve thin slanting slices, with 

a portion of the fat at the root with every plate. 




STBLOIK OF BKEF. 




AITCHBONE OF BEEF. 



u 



TAKE MY ADVICE. 




BOAST liEG OP MUTTON. 



Roast Leg of Mutton. — 
This favourite joint is al- 
ways placed on the table as 
in the engraving. Cut slices 
in the line 1, 2, with small 
pieces of fat at 3. Some 
persons carve aleg of mutton 
like a ham, in slices towards 
the middle, which is an 
economical plan, and leaves 
the cold joint of a good 
shape. 




Boiled Leg of Mutton. — This is sent to table with fat side uppermost. 

The wether leg has a round 
lump of fat at the edge of the 
broadest part, a. The best 
part of the joint is in the mid- 
dle, between the knuckle and 
further end, b. Begin by cut- 
ting thin deep slices as far as c. 
Take slices of fat from the 
end. Many prefer the knuckle 
part, which is in general ten- 
der. Good slices may be cut 
on the back of the leg ; turn 
it up, and cut at the broad 
end, longways, different from the direction taken on the opposite side. For 
the cramp-bone, cut down to the thigh-bone, at d ; then pass the knife under 
the cramp-bone. 

Haunch of Mutton. — Make a deep cut down to the bone near the knuckle, 
which will let the gravy escape. Then cut slices lengthwise from the cross- 
cut to the end. 

Saddle of Mutton. — This, the best joint of the sheep, consists of the two 
loins. It is to be carved by makiiig a deep cut from end to end, right through 
the middle, and serving slices on either side, with a portion of fat to each. 
Some carvers take slices from the thick part obliqxiely. 

Loin of Mutton. — Carve in chops, which should be easily removed if the 



BOILED LKG OF MUTTON, 



butcher has properly chopped the bones. 




MHOULDBK OF UUXTOV 



Shoulder of Mutton — Is 
usually served with the back 
part uppermost. Cut in the 
hollow part from a to h, and 
the knife should pass down to 
the bone. The best fat is on 
the outside edge, and should 
be cut in the direction e, 
in thin slices. When many 
persons are at table, and tlie 
hollow part a, b, is cut out, 
some nice slices mK,y be ob- 
tained on each side of the 
blade-bone from c to d. The 
space between the two dotted 



DOMESTIC COOKERY. 



45 




FOBB QUARTSB OF LAHB^ 



lines is the blade-bone, and cannot" be cut across; — On the under side, there 
are two parts full of gravy ; the other lean. 
Haancli of Venison is carved like Haunch of Mutton. 
Fore Quarter of Lamb. — 
Remove the shoulder from 
the breast and ribs, by pass- 
ing your knife in the direction 
o, b, c, d, keeping it towards 
you in a horizontal position. 
Lay the shoulder aside or in 
another dish. Squeeze the 
juice of a lemon, on the other 
part, with a little pepper and 
salt ; then divide the gristly 
part from the ribs in the direc- 
tion e c ; and help either from that or the ribs as desired. 

Breast of Veal. — The richest part is called the brisket. Insert the knife 
about four inches from the brisket, and cut through so as to separate it 
from the ribs. Then serve according to the taste of the company. The 
sweetbread is usually sent to table with this joint. 
Knuckle of Veal. — Begin at the thick end and cut downwards, not too thin. 
Fillet of VealiB carved like round of beef; the slices should be even and 
rather thin. Help stuffing with each portion. 
Loin of Veal. — Carve same as loin of mutton. 

Calf^s Head.— Cvit long thin slices of the cheek lengthways, and help with 
a little bit of neck, ear, or palate. The tongue and brains are served sepa- 
rate. 

Boast Sucking Pig.— Beiore bringing to table the head is taken off and 
divided. The body is also divided from end. to end. At table the carver 
first removes the legs and shoulders. This is easily done if the knife be sharp 
and held flat. Then the ribs, which are esteemed the best parts, are cut in 
slices, and served with the regular sauce or stuffing. 

Boast Leg of Pork. — When cooked with the crackling on, the latter should 
have been well scored. Carve in slices through the thickness of the joint. 
Boast Loin of Pork. — Carve in ribs as for loin of mutton or lamb. 
Boiled Leg of Poi'k. — Carve in thin slices from the thick end, slanting 
towards the knuckle. Sometimes the bone is removed, so as to enable the 
carver to cut slices right through : but this is not an elegant plan. 

Ham — There are vari- 
ous ways of carving a ^ 
ham ; but the best and 
most usual is to begin in 
the noddle by taking long " 
thin slices from a to &, 
through the thick fat. By 
this plan we get to the 
prime part at once. A 
more economical way is to ■ 
cut thin circular slices 
from a to c. The former 
is tlie better way for hot, 
and the latter for cold ham, 

Turkey. — Whether roasted or boiled, a turkey is served up like a fowl, and 
cut up in the same way as a pheasant. The best parts are the breast, wings, 
and neck-bones. The neck itself ia taken away, and the cavity under the 
breast, stuffed with forcemeat, which must be cut into thin slices from tha 




BAX. 



46 



TAKE MY ADVICE. 




TURKEY. 




rump to the neck^ and a por- _ 
tioii given with each piece of ' 
the turkey. The common 
practice is not to cut up more 
than the breast, or one of the 
wings ; but this must be re- 
gulated by circumstances, 
and the number of guests at 
table. 

Goose. — Remove the apron 
in the direction a, h, pour 
into the body a glass of port 
wine, and a large spoonful of 
mustard, previously mixed. Bring the neck end toward you, and cut tha 
breast' in long slices, in the lines from d, from one wing to another. In taking 

off the leg, put the 
fork into the small 
end of the bone, 
pressing it to the 
body, and having 
passed the knife at 
d, turn the leg back, 
and if the goose be 
young, the joint will 
easily separate. To 
^^^^^' take off the wing, 

put tlie fork into the small end of the pinion, and press it close ; then insert 
the knife at d, and divide the joint by cutting down from the direction d. 
The best parts of the goose are the slices on the breast ; the flesh of the wing, 
divided from the pinion ; the thigh-bone, which may be separated easily from 
the drum-stick or bone of the leg ; the pinion, and next the side-bones. Take 
sage and onion stuffing from the body with a spoon, at the place where the 
apron lay, and then mix with the gravj'-, which should be poured into the 
goose before any person is served. 

Fou)ls.—'Th.Q legs of a boiled fowl are bent inward, and tucked under with 
skewers, which must be removed. Separate the wing in the direction of 
a to & ; first dividing the joint j and then with your fork lift up the pinion, 

and draw the wing towards the legs, 
and the muscles will part better 
than if cut. Insert the knife be- 
tween the leg and body, and cut to 
the bone ; then turn the leg back, 
and the joint will yield easily, if 
the fowl be young. When the 
quarters are removed, take off the 
merrythought from a ; and then the 
FOWL,. neck bones, by putting the knife in 

at c, and pressing it under the long broad part of the bone, in the direction 
of c, b ; lift it up, and break it off from the part that adheres to the breast. 
To divide this from the carcase, cut through the tender ribs, close down,. to 
the end. Next lay the back upwards ; the knife next the bone, half way 
from the neck to the rump, and on raising the lower part, it will divide with, 
ease. Turn the rump from you, and take off the two sidesmen, — which com- 
pletes the process. As each part is taken off, it should be turned neatly on. 
tke dish ; and care taken, that what is left goes properly from the table. 




DOMESTIC COOKERY, 



411 




The breast and wings are the choicest parts ; but the legs, in younger fowls 

are the most juicy. 
Whether roast or boiled, fowls are carved in the same way. 
Pheasant. — Fix your fork in the middle of the breast ; cut down in slices 

from a to h ; take Off the leg on one side of the 

line h d ; then separate the wing on the same 

side in the line c d; after which, remove the leg 

and wing on the opposite side, and then cut 

off the slices of the breast, which were before 

divided. In taking off the wings, be careful 

not to cut too near the neck, as at the point g 

is the bone, from which the wing must be 

separated. Cut off the merrythought in the 

direction / g, by passing the knife under it 

towards the neck. The other parts are to be 

divided as in a fowl. The breast, wings, and 

merrythought are the most esteemed, but the 

leg has the richest flavour. 
Partridge. — Cut off the wings in the line a &, 

and the merrythought in that of c d. The 

parts most preferred are the wings, breast, 

and merrythought ; but from the smallness of ^ phkasant. 

the bird, the two latter are seldom divided. The wing is the best, and the 

tip of it is by epicures deemed most delicious. 

Pigeons. — Cut in two lengthways and serve a half 

to each person. 

Snipes, Plovers, WoodcocJcs, Curlews, and other 
small game should be treated in the same manner. 
When they are large the wings and legs may be re- 
moved and served separately, making six helps of 
each. 

As a rule poultry should never be wholly cut up 
at table, but simply divided ; but gameshould, as PARTBiDaB,J 

many prefer the backbone. 

Hare. — Put your knife 
in at a and cut down to 
the rump, on one side of 
the backbone, in the line a 
to h. Do the same thing on 
the other side. Cut the 
back into four, as c d ; 
cut the shoulder off as 
a e g. When all your 
joints are before you help 
with stuffing to each. 
When all are served cut 
off the head, and separate 
the jaws ; then split the 
hea<l, and serve the ears 
and brains as required. hare. 

Pabbit. — As for hare. Boiled rabbit is jointed, the head divided, and the 
ba ck cut into three or four pieces, breadthwise ; then help, with stuffing to 
each portion where used. 





43 



TAKE MY AD VICE. 




BALMOK. 



Salmon. — Cut down the 
middle of the side to the bone 
lengthways, a, b, c, d, and take 
slices from that cut; serve each 
portion with a little piece of 
the belly, e to /, which is 
fattest and most delicate. 

Cod's Head and Shoulders. 
— Cut across from the back 
downwards to the thin part, 
taking care not to break the 
flakes ; serve a piece of the 
sound to each person. 
Turlot—Cut down the middle, from head to tail, to the bone; then 

from this long cut, help por- 
tions by passing your fish slice 
from the middle to the fin, and 
serve part of the fin with each ; 
when one side is done lift up the 
bone and serve the other side 
same way. 

Brill, John Dory, and all large 
flat fish are served like turbot. 
Mackerel should be divided 
coDSHBAt>Avi>PHouT,t)EBB. £.^^0 f our - that is the fish 

stripped up the middle, and each side divided into two, leaving the bone 

and head on the dish. 



Eels are cut into small 
pieces and served a thick 
and a thin piece together. 

Soles, if fried, should be 
divided quite across ; if 
boiled, serve large ones like 
turbot, and small ones like 
mackerel. 

Smaller Fish. — Give one to 
each person. 

Whitebait, Gudgeon, and 
other very small fish must 
be helped with a fish-spoon. 




»j.-iJJ._.lJ...Jj I .im 



^i^^2Z^U^^ 



TUBBOT. 



Stoc};. — All meatsoupshave "stock" 
for their basis. Beef and veal make 
the best stock, but mutton, if pre-, 
viously broiled or roasted, is very 
good. The Digester or Stock-pot should 
be made the receptacle of all sorts of 
meat-bones, either broken or crushed 
as the large proportion of gelatinous 
matter they contain is the basis or 
jelly of the stock, to which it can be 
added at pleasure. 

Rub a large stewpan, or better 
etui, a fire-proof earthenware jar or 



pan, with a little butter, and put 
into it one pound of ham without fat 
or skin, four pounds of leg or neck of 
veal, and three pounds of lean beef, 
all cut into thin slices, or small pieces ; 
set over a clear fire till the meat is 
equally browned ; move it often so 
that it does not stick to the pan nor 
burn. Place the bones upon it, and 
pour in gradually one gallon of cold 
water. Take off the scum as it rises, 
and throw in at intervals a little cold 
nrater and salt, to bring it quickly to 



DOMESTIC COOKERY. 



49 



the surface. When no more scum 
appears, put in two ounces of salt, 
three onions, three carrots, two tur- 
nips, one head of celery, two ounces of 
savoury herbs, one dozen of cloves, 
three-quarters of an ounce of white 
pepper (whole), and three blades of 
mace. Allow to simmer gently for 
five or six hours, and then strain. 
When cold remove the fat from the 
top ; and in taking out the soup, le?.ve 
the sediment untouched, and pass the 
8oup through a fine hair sieve. It is 
then ready for use, and when required, 
take out the quantity demanded for 
table, and add a little mushroom cat- 
sup or Harvey sauce. 

Another good Stock is made thus : — 
Cut up small a fine knuckle of veal — 
SiSbj seven or seven and a half pounds 
— and a piece of lean ham— say half 
to three quarters of a pound. Rub 
with butter or clarified dripping the 
bottom of your stewpan (the proper 
size for this quantity of meat is from 
two to two and a half gallons). Put 
your meat into this pan with a little 
water— say one x^ii^^' — * handful of 
salt, two or three onions, a small head 
of celery, a carrot, or two small ones, 
and a turnip. Cover your pan, and 
place' over a brisk fire and stir now 
and then, till a thick white jelly-like 
substance covers the bottom of the 
pan. It is then time to add the water, 
so fill up the pan with cold water, and let 
itremain until almost boiling, hutdonot 
let it boil. Then put on one side, and 
let it simmer very gently for three to 
four hours, skimming thoroughly at 
intervals. Strain through a hair 
sieve and keep for use. 

If beef be used in the place of the 
veal at least six hours must be allowed 
for simmering. A little more meat 
will be required — say eight and a half 
pounds instead of seven and a half. 

Instead of cutting up the knuckle 
of veal so small, you may leave it in 
pieces of about a pound, the ham 
being entire, and the meat may be 
eateu hot with a little of the broth. 
AlloM' four to five hours. 

Another mode is to cut beef from its 
bones, and roll lightly in flour, sea- 
soned with pepper and salt ; fry until 
3 



a light brown. Put into the pan with 
\ a pint of cold water to each pound of 
' beef, and vegetables as before, and 
stew gently for about six hours. 

Trimmings of poultry, the remains 
of rabbits, partridges, or other game, 
and in fact, any pieces of clean and 
sweet meat, or bone, — cooked or un- 
cooked — are useful in the stock-pot. 

White Stoch. — Cut up small four 
pounds of knuckle of veal, and put it 
into your pan, (previously rubbed 
with butter), with any i)onltry bones 
and trimmings, half a dozen slices of 
lean ham, and a glass of water j sim- 
mer gently till the gravy flows. Then 
add a gallon of cold waier, two sliced 
carrots, two or three amail onions, a 
few white peppercorns, a small hand- 
ful of salt, a bunch of savoury herbs, 
and a blade of mace. Simmer gently 
for fully five hours, skimming con- 
stantly. Strain through a very fine 
hair sieve, and it is ready for use. If 
this stock be not strong enough, more 
veal may be added, but this will be 
found good enough for use in the pre- 
paration of most white soups. 

Stoch, to clarify. — When, by acci- 
dent, stock is not clear, put it into 
a ste^i^an, take off any scum as it 
rises, and let the rest boil. Take out 
half a pint of the stock, and add it 
gradually to the whites of three eggs, 
(previously whisked well in half a 
pint of cold water) ; then put the 
whisk into the stewpan, and keep the 
liquid well agitated while you pour in 
the whites of egg and stock you have 
mixed ; let the whole nearly boil, and 
then take it from the fire. After a 
time, the Whites will separate them- 
selves, when the whole should be 
passed through a clean fine cloth, and 
the stock should be clear. If not, 
repeat the process. 

Browning. — Put two ounces of sugar 
in a stewpan, and let it melt slowly , 
stir with a wooden spoon, and when 
black add half a pint of cold water, 
and let it dissolve. If corked closely, 
this will keei> for a long time. Burnt 
onions are afso used for the purposes 
of browning. As a rule, use this co- 
louring matter very sparingly, as it is 
liable to flavour the sou^. 



50 



TAKE MY AD VI CK 



Flam Beef_ Soup, caMed in French, 
Pot au Feu, is a standing dish on the 
continent, and may be made thus : — 
Cake three pounds of good rump of 
jeei, or any other lean part, put it 
nto a fire-proof earthen pot, with 
3hree quarts of water, one large car- 
*ot, two or three turnips, two leeks, 
i head of celery, and one burnt onion, 
idd pepper and salt, and let the soup 
joil slowly, skimming it from time to 
ime, for at least five hours ; when 
he soup is ready, strain it through a 
kie hair sieve, then pour it over thin 
slices of bread, and serve it up. The 
neat and vegetables make a dish, 
vhich is served up after the soup. 

Another receipt for '* Pot au Feu'* — 

Cake one and a half pounds of beef, 

hree to six ounces of broken bones, 

nd an ounce of salt, and put them in 

our stewpan, with three quarts of 

old water ; let it boil up, and as soon 

s the scum rises, put in a dash of 

;old water, and remove the scum. It 

ihould then be quite clear. Add 

peeled and sliced fine) a quarter of a 

pound each of turnips, carrots, onions, 

ieeks, and parsnips ; a little celery 

cut fine), a clove or two, pepper and 

salt. Let it all boil up again, and 

then allow it to simmer very gently 

for about three hours. Take all the 

fat ofi" the soup, remove the meat, 

— which serve separate, with a little 

of the soup over it — and serve hot. 

Cottage Soup. — Cut a pound of salt 

beef into very small pieces, and let it 

nmpier gently in a gallon of water 

or thirty or forty minutes ; then put 

n some carrots, turnips, potatos, and 

■I cabbage, all sliced. Let this boil 

jlowly another hour, aud then thicken 

vith a pint of Scotch oatmeal, stirring 

keep it smooth. Season it with 

epper and salt, and serve very hot. 

lore meat may be used, but with the 

bove quantity, a very palatable soup 

5 obtained. 

Oxtail Soup. — Cut up two good 
ails into pieces about an inch and a 
lalf long, and soak for a couple of 
lOurs in cold water. Put them into 
. stewpan, with a bunch of sv/eet 
•erbs, a little whole peppei', two 
>nions, a carrot, and a turnip ; add 



foiir quarts of cold water, and cover ; 
when it boils, throw in an ounce of 
salt, and as the scum rises, skim it, 
and let it simmer for three hours ; 
remove the fat, add a small quantity 
of vinegar, half a pint of Burgundy 
or port wine ; before serving, the 
vegetables and herbs should be taken 
out. 

Another mode is to take three tails, 
wash and soak them as before, but do 
not cut them up. Put them on a 
moderate fire in a gallon of cold water. 
When they boil, throw in a sioall 
handful of salt, and skim care in 11 y 
till no more scum rises. Then add 
four moderate sized carrots, two or 
three onions, a large head of celery — 
all sliced thin — a large bunch of sa- 
voury herbs, two turnips, eight cloves, 
and half a teaspoonful of pepjpercorns. 
Stew gently for three hours and a 
half. If the tails be very large, lift 
them out, strain the liquor, and all 
the fat. Cut the meat from the tails, 
and put it into two quarts, or rather 
more, of the stock ; stir in, and let 
the whole just boil up, when serve, 
flavoured with cayenne and salt. The 
herbs, cloves, and peppercorns must 
be removed, but the vegetables may 
remain if a thickening is added. Pdce- 
flour or arrowroot is the best for this 
purpose. Thick soups should be of 
the consistency of good cream, and 
clear soups must be quite transparent. 

Heal Turtle Soup. — It is unwise to 
attempt to make turtle soup at home 
unless you have a first-rate professed 
cook. By far the best and cheapest 
way is to buy it ready made, by the 
quart, of a good cook or hotel-keeper. 

Mock-Tu7-tle Soup. — Parboil a calfs 
head, remove the skin, and cut it and 
the meat into small pieces ; skin apd 
slice the tongue, and put the \v^ 
into the stewpan with about tv 
quarts of cold water, and a pint !.•. 
Madeira, or a bottle of pale goh^ -v- 
sherry. Simmer gently for two iioiT 
season with cayenne, mace, salt, . 
a little lemon peel ; mix two tabio- 
spoonfuls of flour in a little of t>' : 
soup, and stir it into the stewrt 
adding at the same time a little lemons 
juice, and the yolks of six hard &g^& ; 



DOMESTIC COOKERY. 



51 



let the whole simmer for about a 
quarter of an hour, and serve very 
hot. A dozen forcemeat balls may be 
added just before the flour is put in. 
They should be made by mixing the 
brains' with a little grated bread, 
finely minced suet, salt, pepper, nut- 
meg, and chopped parsley ; make into 
balls with the yolks and whites of 
two eggs beaten, and fry to a good 
colour in boiling dripping. 

Another receipt is to take half a calf's 
head, not skinned, and a pound of 
good pickled pork. Wash and soak 
both, and put them into your pan ; 
■ add one onion, a head of celery (both 
cut in slices), sweet herbs, mace and 
pepper ; cover with about one gallon 
of water, and boil gently till the meat 
is tender : then take out the head 
and the pork ; separate the meat from 
the bones, return the latter into the 
soup, let them simmer gently for three 
hours, and then pour into a pan to 
cool ; cut the meat into small square 
pieces, and prepare a few egg balls 
and forcemeat balls (made as in pre- 
vious receipt) ; take the fat off the 
soup, and then return it to the stew- 
pan, and, when quite hot, strain it 
through a fine hair sieve ; then put in 
the calf's head and pork ; add the 
forcemeat and egg balls, cayenne pep- 
per, and the juice of half a lemon ; let 
the whole simmer for a short time, 
and it will be fit for use. If you wish 
to brown the above, put a little of the 
fat into the frying-pan ; dredge with 
flour ; fry brown, stir, and return to 
the soup, ard stir well in. If pre- 
ferred, only a portion of the cut-up 
calf's head and pork need be served 
in the soup. 

Several modifications of the above 
receipts could be given. Knuckle of 
veal, and a little lean ham is some- 
times substituted for the pickle pork ; 
adding a little cream just before 
serving, or — when served brown — a 
couple of glasses of golden sherry. 

Mulligatatony Soup. — One of the 
best methods of making this soup is : — 
Cut into small pieces a knuckle of 
veal, and put into your pan with a 
little lean ham, and a bit of butter. 
Peel and cut into slices, four large 



apples, two onions, a small turnip, 
and a carrot ; add a glass of cold 
water, and put over a sharp fire until 
the bottom of the pan is covered with 
jelly, moving the pan now and then. 
Add three spoonfuls of curry powder, 
one ounce of pounded almonds, and 
three heaped table-spoonfuls of flour ; 
stir this in, and then put in a gallon 
of cold water with a teaspoonful of 
salt, and a dust of sugar. When it 
boils up, put it on one side of the fire, 
and simmer for nearly three hours, 
skimming constantly. Pass through 
a tammy into your tureen and serve. 
The pieces of veal may be sent to 
table separate, with plain boiled rice. 

Another receipt. — Crack the bones 
of a knuckle of veal in two or three 
places ; put into a pan, cover with 
water, and when half done, cut off 
the meat you wish for the soup, and 
boil the bones and the remainder of 
the meat to make the stock ; let this 
stand until cold, remove the fat ; cut 
the meat into small pieces, and fry in 
butter, with four onions sliced and 
floured, two or three dessert- spoonfuls 
of curry powder, add Cayenne and 
salt ; put these into the stewpan ; add 
the stock gravy, with three cloves, 
and a table-spoonful of lemon juice ; 
let the whole simmer for an hour at 
least, and serve with plain boiled rice 
in a separate dish. 

Or, in a quart of strong stock — 
made as previously directed — stew 
half a pound of butter with half a 
dozen large onions, a couple of dozen 
of carrots, and as many turnips, all 
these vegetables being peeled and cut 
into thin slices. When quite tender, 
strain off, and remove the vegetables ; 
add to the stock in which they were 
stewed, about three quarts more of 
good plain stock, a handful of bread- 
crumbs, and two table-spoonfuls of 
curry powder ; take a fowl cut into 
pieces, and fry with butter ; when 
bro\STi, put it into the pan with the 
stock ; simmer for nearly three hours, 
the fat being taken off from time to 
time ; just before ready, mix two 
table-spoonfuk of arrowroot in a little 
water, and put it into the jjan, stir- 
ring well, until the soup becomes of 

A_2 



62 



TAKE MY ADVIQE. 



the consistency of good cream. Fla- 
vour with salt and Cayenne. Some 
persons serve the vegetables in the 
soup, but that is entirely a matter of 
taste. 

Soup Julienne ■msij he made thus : — 
Peel and slice very fine, (so that there 
are no pieces thicker than a straw, or 
longer than an inch), in any quantity, 
according to the number of persons, 
equal parts of leeks, carrots, parsnips, 
onions, turnips, celery, and potatos ; 
add an equal proportion of finely 
chopped lettuce, and a little sorrel 
and cerfeuil, or parsley, let these be 
ftbout half cooked in a saucepan with 
suQicient fresh butter to prevent their 
]»urning ; when they are all of a good 
brown, add sufncient beef stock to 
make the quantity of soup required ; 
Slimmer gently for an hour, season 
with pepper and salt, and serve with- 
out straining. If there be no beef 
stock on hand, make some, as previ- 
ously directed, for the purpose in a 
separate pan. 

Another receipt. — Cut six pounds of 
V^eef into pieces of one pound each ; 
put in a pan with a bit of butter and 
a glass of water ; move the meat about 
iintil the glaze or jelly covers the bot- 
tom of the pan ; then add a gallon of 
cold water, two ounces of salt, three 
onions (with a clove in each), two 
turnips, tv/o carrots, a head of celery, 
leek, and a bunch of parsley, thyme, 
and bay-leaf ; when boiling, put in 
two burnt onions (make these by 
baking in a slow oven until quite 
black, but not cinders) ; simmer for 
three hours, keeping it well skimmed, 
then pass the broth through a hair 
sieve into a stewpan ; you have pre- 
viously cut tv/o middling-sized car- 
rots, two turnips, an onion, a leek, 
and a little celery into very thin 
strips, as before ; put them in another 
stewpan with two ounces of butter 
and a teaspoonful of powdered sugar ; 
place upon a sharp fire, tossing them 
over occasionally until well fried and 
looking transparent, then put them 
into the broth with the half of a young 
cos-lettuce, and a little tarragon and 
chervil ; when it boils skim off all 
tlie butter ; let it simmer until the 



vegetables are perfectly tender, when 
serve. The beef may be sent to table 
upon a separate dish. 

Eel Soup. — Take half a dozen good- 
sized eels, and clean them well ; cut 
them into small pieces and put into 
your pan with a little butter and a 
couple of bruised or broken onions, 
(this is better that "slicing them for 
this soup), and let them remain ovai? 
a sharp fire for five minutes ; cover 
with boiling water, remove the scum, 
and add mace, pepper, salt, sweet 
herbs and parsley ; stew them very 
slowly a couple of hours, and strain 
them. Thicken the liquor with a 
little cream, or flour and butter, mixed 
gradually, and serve with sippets of 
toasted bread. The pieces of eel may 
either be served in the soup or 
separate. 

Oyster Soup. — Put into a stewpan a 
quart of cold water, a' quart of new 
milk, half a pound of fresh butter 
rolled in flour, pepper and salt. When 
this is just warm add the liquor — 
strained — of five dozen oysters, and 
let this boil for a few minutes, and 
then set it aside to cool. Then beard 
the oysters, add them to the liquor, 
and boil the whole sharply for two 
minutes, serve with a dust of nutmeg. 
Mussels may be substituted for oys- 
ters. Essence of anchovies and Har- 
vey sauce improve the flavour of this 
soup. 

Rabbit Soup. — Cut a good-sized 
rabbit into joints, and soak in cold 
water for an hour ; then dry and fry 
brovv'^n in butter, v/ith three or iov,c 
onions cu.t in slices ; when done, put ^ 
into a stewpan, with three quarts of 
cold water, a pint of split peas, pepper 
and salt, and stew very gently for five 
hours ; then strain and serve hot. 
The rabbit is best served separate * 
with a little pickled pork. 

Hare Soup. — Melt six- or eight 
ounces of fresh butter in a stewpan, 
and add twelve ounces of liour, and half .j 
a pound of fat bacon, cut sn^all ; stir 
till of a light brown. Then, havin'^ 
cleaned and soaked your ha,re, cut it 
up into small pieces, put them in the 
pan, and stir till all is nicely set ; w 
then fill up with one gallon of cold 



DOMESTIC COOKERY. 



53 



water, a cotiple of sliced onions, a 
liead of celery, cut small, a buncli of 
savoury herbs, and a few clores ; 
when it boils np put in a handful of 
s?«lt, skim carefully, and f.immer until 
the hare is tender — say from one to 
two hours, according to the age of the 
hare. Take out the hare and pass the 
remainder through a hair sieve ; put 
it and the pieces of hare back into the 
pan with a gill of port wine ; boil 
for ten minutes, and serve very 
hot. 

This soup is improved if some of the 
more unsightly pieces of the hare are 
pounded in a mortar, before being 
restored to the soup for the last boil, 
and added to the soup in that form. 

Grouse, Pheasant, Partridge, and 
all other Game Soups are made in the 
same manner as Hare Soup. 

Giblet ■ Soup. — Clean two sets of 
goose or duck giblets, and soak them 
for two hours in cold water. Cut 
them into equal sizes, except the 
gizzards, which should be smaller, and 
scald. Then put them, into your 
stewpan with three poixnds of shin of 
beef, half a pound of lean ham, three 
ounces of fresh butter, two each of 
carrots, turnips, and onions, peeled 
and sliced, a handful of salt, a large 
bunch of savoury herbs, pepper and 
salt. Put over a sharp fire until the 
glaze forms on the bottom of the pan ; 
then stir in two table-spoonfuls of 
fiour, and fill up with a gaJlon of cold 
water and a little good brown gravy 
{see receipt). Stir till boiling ; skim, 
and simmer gently till the giblets are 
quite tender, when take them out 
aud put them in the tureen. Strain 
the soup through a hair sieve, add a 
gill of cream and an ounce of fresh 
butter rolled in fiour, give it one boil, 
and thea pour over the giblets and 
sei'>''e. 

A glass of port wine or mushroom 
catsup may be substituted for the 
cream. A few button onions, plain 
boiled, may also be dropped into the 
tureen. 

dear Vegetable Soup. — A carrot 
and a tui-nip, peeled and cut very 
suiall, and a couple of dozen button 
onions, peeled, must, bft washed and 



drained. Then put them in your 
stewpan with a little powdered sugar 
and about two ounces of butter, and 
let them b^ over a sharp fire for aboiit 
ten minutes, or till they are covered 
with a thin coating of " glaze " — they 
miist not brown ; then pour over them 
three pints of clear broth (which see), 
and let simmer till quite tender, 
skimming all the time. This will 
take about half an hour. 

Carrot Soup. — Any beef or poultry 
bones, or remains of veal may" be put 
on with about one pound of fresh 
beef, in a little water with a sliced 
onion and six or eight large carrots. 
After several hours' stewing, strain the 
soup, put the carrots into it, and let 
it stand in a covered earthenware 
vessel till next day. Then take off 
the fat, and after making the soup 
and carrots hot, pulp them through a 
colander, and then through a fine hair 
sieve ; add this pulp with a little salt, 
black pepper, caj'enne, and any other 
spice you like, to the soup, give it a 
boil, and just before serving add half 
a pint of cream, or good milk, and if 
you wish it to be very rich, an ounce 
of butter rolled in flour. 

Spring Soup. — Take a quartof young 
green peas and a quantity of lettuce, 
sorrel, chervil, parsley, chives, spi- 
nach, and young spring onions — all 
thoroughly cleaned and cut into small 
pieces. Put them into yolir stewpan 
with a pint of stock, a couple of 
ounces of fresh butter, pepper and 
salt. Stew gently, turning them over 
occasionally, until all are quite tender. 
Then pass them through a hair sieve, 
and add two or three quarts more 
stock, according as you like your soup 
thick or thin ; throw in a little boiled 
rice or bread crumbs, simmer for 
twenty minutes, skimming and stir- 
ring, and serve. 

Onion Soujy.' — Have ready in your 
pan a quarter of a pound of fresh 
butter ; peel, and cut into small dice 
a dozen large onions, put over a sharp 
fire, and fry to a light brown, then 
add three table-spoonfuls of flour, mix 
well, and a quart of water, simmer 
till the onions are quite tender, season 
with salt and sugar, and serve. Some 



54 



TAKE MY ADVICE. 



cooks add a little grated cheese, but 
this is optional. 

Cabbage Soup . — A fine large cabbage 
must be cleaned, and then cut up 
small, very small, and put into a 
quart of water, with two or three 
minced potatoes, a faggot of sweet 
herbs, a couple of sliced onions, and 
a couple of ounces of lard or fat bacon. 
Simmer gently for four hours, skim- 
ming as before. Serve very hot on 
slices of brown bread. 

Parsnip Soup. — Put a quarter of a 
pound of fresh butter into your pan, 
put it over a gentle fire, and when 
melted, slice in two pounds of sweet 
parsnips, stew very softly till tender, 
moving them about from time to 
time ; add enough broth to cover it, 
and simmer gently for half an hour ; 
press through a hair sieve, and add 
two or three pints of good stock {see 
receipt), season with cayenne, white 
pepper and salt ; boil up, skim, and 
serve very hot on fried sippets. 
^ Vermicelli Soup. — Nothing is re- 
quired but clear stock and vermicelli, 
in the proportion of half a pound of 
the latter to a gallon of the former. 
When the stock boils, add the vermi- 
celli, simmer for ten to fifteen minutes 
and serve. 

Macaroni Soup. — The macaroni 
must be boiled in water for tenminutes, 
strained and put into boiling stock, in 
the proportion of half a pound to the 
gallon ; simmer slowly for half an hour, 
and serve very hot, with grated cheese 
on a separate dish. 

Green Pea Soup. — Have ready in 
your pan a gallon to a gallon and a 
half of cold water, two sliced onions, 
and a little green mint ; salt and 
pepper to taste ; add one quart of old 
green peas, and simmer till they are 
quite tender ; then press throxigh a 
fine hair sieve, with a wooden spoon. 
Meanwhile stew in fresh butter a 
couple of young cos-lettuces, cut very 
small, and boil separately a quart of 
young green peas ; when both peas 
and lettuces are tender, put the whole 
into the soup, and simmer gently un- 
til the young green peas are tender, 
then serve. This soup is better if made 
with stockt and many persons prefer to 



boil the sound pea-shells in the soup, 
but if so they must be taken out be- 
fore rubbing through the sieve. 

Winter {split) Pea Soup. — Soak a 
quart of split peas in soft water for 
twelve or fourteen hours, and remove 
those which float on the top. Then 
simmer in two quarts of water until 
tender ; put them in your stewpan ; 
add two quarts of beef stock, about a 
couple of pounds of shin of beef, any 
odd meat bones, chopped up, and a 
slice of fat ham; a head of celery, 
six dnions, three each of carrots and 
turnips, — all peeled and sliced, — and 
seasoning to taste. Simmer the whole 
for two to three hours, stirring and 
skimming from time to time ; pass all 
through a fine hair sieve, give it one 
boil, and serve with toasted bread. 
The liquor in which a joint of meat, 
such as salt -beef, salt-pork, leg of 
mutton, has been boiled, or even plain 
water will do for pea-soup, but stock is 
best and most nutritious. 

Another Mode is to put • pint of 
split-peas into a gallon of water, with 
two ounces of butter, three pounds of 
shin of beef, one pound of crushed 
bones, and a knuckle of ham, or half 
a pound of good bacon ; add two or 
three peeled and sliced carrots, as 
many turnips, a head of celery, four 
onions ; salt and pepper ; simmer 
gently for three hours ; then crush the 
pulp from the peas through a sieve and 
return it to the soup ; boil for another 
hour ; then pass the soup through a 
fine sieve and serve. The meat may 
be made a separate dish. When green 
peas are in season, a pint may be added 
at the second boiling. 

Cock-a-LeeJcie. — Use five quarts of 
good beef stock, made as directed. 
Wash well two or three bunches of 
fine winter leeks (if old scald for five 
minutes in boiling water), cut off the 
roots and part of the head, split into 
halves lengthways, and cut into 
lengths of about an inch. Put into the 
stock, with the leeks added, a fowl 
trussed as for boiling (an old cock is 
usually procured for this purpose, but 
a young boiling fowl is best, as it 
cooks more easily) ; simmer very 
gently for three or four hours, skini- 



DOMmTW COOKERY. 



5g 



ming constantly ; add pepper a,nd salt 
to taste. Wlien it is rep.i. y to serve 
cut up the fowl into neat jciints, (tlieir 
size must depend upon the number of 
diners), put then into your tureen, 
pour the soup, which should be very 
thick of leeks, over it, and serve very 
hot. Some cooks put a few French 
plums, whole, into the soup half an 
hour before serving. 

Crravies. 

The stocks already given for soups 
may be made the groundwork or basis 
of almost any but very rich gra,vies. 

Gravies should have no fat: to 
prevent the disagreeable appearance 
of fat floating about on the surface of 
your gravy, pass it through a tammy, 
or napkin that has been dipped in cold 
water, the fat will adhere to this and 
the clear gravy will run through. If 
any grease remain after this process, 
touch each spot with filtering paper, 
which will readily remove it. 

The number of standard receipts for 
gravies is enormous, but those follow- 
ing are good, simple, easy to make, 
and economical. 

Brown Gravy. — Put into a three- 
quart stewpan (previously rubbed with 
butter) six onions, peeled and. sliced ; 
cut into thin slices three and a half 
pounds of shin of beef, and crush the 
bone ; lay this on the onions, add a 
small turnip and two young carrots 
(sliced), a little whole pepper, and two 
or three cloves. This must remain 
over a moderate fire for eight or ten 
niiniltes, moving the contents now and 
then. After that put it at the corner 
of the fire, so that in about an hour 
to an hour and a quarter, the bottom 
of the pan is all over a thick high- 
coloured jelly-like substance. Then 
add three quarts of cold water fla- 
voured with half a tablespoonful of 
salt, and let it all gradually come to 
the boil ; it must be removed to the 
corner of the fire as before, and sim- 
mered gently for an hour— carefully 
skimming — and after that time your 
gravy — strained through a fine hair 
sieve — is ready for use. This gravy is 
suitable for all kinds of roast game, 
poultry, or meat, and will keep per-- 



fectly good for several days, by just 
giving- it a boil up every now and then. 
It may be made as above with veaJ 
or mutton, but shin of beef is the best 
and cheapest. 

Another Broion Gravy. — Prepare the 
stewpan with butter as before, and 
put into it three onions (previously 
sliced and fried to a light colour) ; 
prepare and put in your beef as di- 
rected in last receipt, add half a glass 
of cold water, a little whole peppei 
and two or three cloves ; boil for ten 
or fifteen minutes, shaking the pan 
from time to time to prevent the con- 
tents burning. Then add three quarts 
of cold water as before, and when it 
boils up simmer gently for about an 
hour and a half ; strain, and let it go 
cold, when carefully remove all the 
fat, and it is ready for use. 

Thickening for Brown Gi^avy is made 
thus : — Put a quarter of a pound of 
fresh butter into a stewpan, and let it 
melt gradually ; add about two-thirds 
that weight of flour, and keep it well 
stirred till it browns, but do not let 
it burn. When quite cold put it to 
the above gravy, (the quantities are 
here proportioned, so that if only one 
quart of gravy is made, use only about 
one ounce of butter for thickening), 
give it one boil, skim strain and 
serve. 

Savoury Gravy. — Put into a quart 
stewpan two large slices of ham, and 
two pounds of shin of beef, sliced ; a 
carrot, a large onion with four cloves 
stuck in it, a head of celery, a small 
bundle of parsley, lemon thyme, and 
savoury, a few leaves of sweet basil, 
a bay leaf, and a shallot, a piece of 
lemon peal, and twelve berries of all- 
spice ; pour over half pint of water, 
cover close, and simmer gently for half 
an hour ; when it will be nearly dry; 
watch carefjilly, and see that it gets 
well browned ail over ; then add three 
pints of boiling water, and simmer two 
hours ; strain j and when cold, clear 
away the fat. 

Veal Gravy. — Slice a poTind and a 
half of lean veal, and put it into yout 
stewpan, with a few slices of tra/. 
dressed gammon of bacon, and twc 
large onions sliced; set on a slowfiiTo. 



58 



TA KE ATY A D VIOW. 



and shake occasionally nntil tlie meat 
is v/ell browned ; then fiil the pan up 
with, brown gravy, (made as dir'ected), 
let it just boil up, and then simmer 
for about an hour to an hour and a 
half, skimming oii all fat, strain^ and 
use. 

Venison Gravy. — Use the trimTnings 
of the joint itself, and proceed as for 
bro^vn gravy. 

Liver Gravy. — Put the neck, liver, 
gizzard, and heart of a turkey or fowl 
into rather more than half a pint of 
cold water, with half a slice of toast, 
and a little lemon thjrme, and s^avoury. 
W'hen the liver is quite tender, take 
it out and pound it in a mortar; let 
the rest stew till reduced to about one 
hall. Strain off, put in a spoonful of 
mushroom catsup, and the pounded 
liver ; Vv^eil mix, strain, add a bit of 
butter rolled in flour, and simmer 
for ten minutes. If too thick, add a 
li-^tle boiling water, and simmer a few 
minutes. 

White Gravy. — This gravy is the 
stock of several white sauces, and is 
made thus :— Put into a quart stew- 
pan three pounds of lean veal, cut into 
dice, and half a pound of lean ham, 
cut smaller ; add a glass of cold water, 
and put over the fire until the "v/hite 
glaze," or jelly, forms on the bottom 
of the pan J then add three pints of 
cold water, a bunch of gp.voury herbs, 
a sliced onion, and a blade of mace. 
Let it slowly come to the boil, then 
add a little salt, skim carefully, and 
simmer slowly for about three hours ; 
strain, and when quite cold, remove 
all the fa.t. 

Fish Gravy. — Skin, clean, cut up, 
and soak three small eels ; put them 
in a stewpan and cover them with 
cold water ; add two or three ancho- 
vies (or a little essence of anchovy) ; 
add some sweet herbs, whole pepper 
and mace, lemon peel, and a shred of 
h orse-radish. Stew gently till the fish 
is drawn down, and put in, when about 
half done, a crust of bread toasted to 
a high colour. Strain off, thicken with 
a piece of butter and ilour, and it is 
I eady for use with almost any kind of 
tisk. 



Cads Bislies, i^^sitree^j ?rG. 

Lobster Salad. — Eoil two fre-ih ep-£^s 
hard, take the yolks, and mix them in 
a tablespoonful of good cream; add 
twQ-tablespoonfuls of salad oil. Now 
mix separately a teaspoonful each of 
fine salt, and made mustard, and a gill 
of malt vinegar. Add this mixture 
gradually to the eggs cream and oil, 
and let them be thoroughly incorpor- 
ated. Then break up a large lobster, 
mix the soft parts with the dressing 
and put it at the bottom of the dish ; 
then cut up the meat of the claws and 
tail into small pieces, mix with chop- 
ped endive and lettuce, put it on the 
dressing, and serve. 

Another l¥a,y of 3faMng Lobster 
Salad. — Cut up some lettuces and en- 
dive, and put them into your salad- 
bowl, with any small salad in season ; 
and make a dressing thus : — Mix to- 
gether, perfectly smooth and creamy, 
one tablespoonful of made mustard, 
two tablespoonfuls of vinegar, and 
four tablespoonfuls of salad oil, the 
yolks of two hard boiled eggs, a few 
drops of essence of anchovy, Cayenne, 
and salt to taste. Mix this dressing 
with the soft parts and the pickings of 
the lobster, and pour over the lettuce, 
&c. Then take the solid meat of the 
fish, and cut it into moderate pieces, 
and put it into the salad. Garnish 
is^ith sliced eggs (hard boiled) and a 
few slices of cucumber. 

Grabs and Gray fish may be made 
into salads in the same way. 

Prussian Gutlet. — Take about a 
pound of veal, with a little fat ; chop 
it fine ; add half a teaspoonful of chop- 
ped eschalot, a teaspoonful of salt, 
half a one of pepper and a little nut- 
meg ; mis thoroughly ; make it into 
two pieces ; roll them in egg and bread 
crumbs, and saute in butter till nicely 
browned ; serve very hot . Any other 
meat can be used equally as well as 
veal. 

Steived Hump SteaJcs. — Steaks for 
stewing should be cut rather thicker 
than for broiling. Melt a little buttei 
in a stewpan, and brown the steak m 
it on both sides, shaking it now and 
then that it does not burn; then add 



DOMESTIC COOKERY. 



57 



& little flour, and when it is coloured, 
cover the meat gradually with cold 
water. When it boils add a teaspoon- 
fnl of salt, take off the scum as it rises, 
put in a few sliced onions, carrots 
and turnips ; and a bunch of savoury 
herbs ; simmer the whole gently for 
about three hours. If liked thick — 
which is best — stir into the gravy ten 
minutes before serving a tablespoonful 
ox rice-fiou r or arrowroot, flavoured with 
a dust of cayenne and a little catsup. 

Gihelotte of JRahhits. — Mince half a 
pound of streaked bacon into Joints 
f-nd fry ; put it into your stewpan with 
tu^o young rabbits, well washed and 
cut into joints, add a little flour ; cover 
with cold water, salt and pepper to 
taste ; let it slov/ly come to the boil, 
when add a couple of dozen of button 
onions, and a few button mushrooms ; 
simmer gently until the pieces of 
rabbit are quite tender, when take 
them out. Let the sauce boil, keep- 
ing it stirred, till the onions are very 
tender, add a little browning, pour 
over the rabbits — which have been 
kept hot in the oven or before the 
fire — and serve. 

Beef Olives. — Let your steaks be 
about six inches long, four or five 
broad, and not less than half an inch 
thick ; beat with a rolling r)in, and 
rub them over with yolk of egg ; 
strew bread crumbs, chopped lemon- 
peel, minced parsley, chopped suet or 
marrow, grated nutmeg, and pepper 
and» salt over them, iloll them up 
tightly, and skewer ; fry lightly, or 
brown them in a Dutch oven ; then 
stew until quite tender in some good 
stock (which see) ; thicken with flour, 
and add a little mushroom catsup, 
and lemon juice. If wanted richer, 
serve with pickled mushrooms, yolks 
of eggs (hard boiled), and fried force- 
meat balls. 

Slewed Chops or Cutlets. — Place six 
mutton chops or cutlets into a pan 
with a pint of cold water, and a little 
sugar and salt ; simmer very gently 
from an hour and a half to two hours, 
ski>?i, put in a handful of pearl barley, 
sliced celery, leak, and turnip ; and 
serve the chops in the broth, un- 
strained. 



Broiled Foivl. — Truss a fowl as for 
boiling, remove the back-bone, and 
press qiiite flat, season well v/ith 
pepper, salt, and, if li]5:ed, with 
eschalots, put into your fr3dng-pan; 
fry upon both sides, take out, egg 
over, dip into bread crumbs, place on 
a gridiron, and broil a very light 
brown colour. Serve with plain gravy 
and mushroom sauce. 

Oyster Sausages. — Pound to a paste 
in a mortar — removing all skin, strips, 
&c. — half a poiind of lean neck of 
mutton, and half a pound of good 
suet, season with pepper and salt, 
chop two dozen large oysters very fine, 
moisten the paste with a gill of cream, 
and add the chopped oysters; form into 
fancy rolls, and fry to a light brown. 

Fried Patties. — Take half a pound 
of cold veal, and one pound of ham 
(or any less quantity in these propor- 
tions), and mince fine ; add an egg, 
boiled hard and chopped, and a sea- 
soning of pounded mace, salt, pepper, 
and lemon-psel ; moisten with a little 
gravy and cream. Make a good puif- 
paste (see receipt) ; roll rather thin, 
and cut it into round or square pieces ; 
put the mince between two of them, 
pinch the edges to keep in the gravy, 
and fry to a light brown. Fry the 
patties about fifteen minutes. 

Fatties, made as abo^e, may also be 
baked in patty-pana, in which case 
brush over with white of egg. Oysters 
may take the place of the ham, as 
above, and chicJcen by itseK makes ex- 
cellent patties. 

Fricassee of ChicJcen or F'owl. — Carve 
the bird into eight pieces, i. e. the two 
legs, the two wings, and the remainder 
cut into four — wash, put into a stew- 
pan and cover with water, season v/ith 
salt, pepper, a bunch of parsley, foiir 
cloves, and a blade of mace, let simmer 
for tv/enty minutes, pass the stock 
through a sieve, take out the pieces of 
fowl, trim, then in another stewpan 
put two ounces of butter, a spoonful 
of flour, just moisten with the stock, 
put in the pieces of fowl ; stir occa- 
sionally, until boiling, skim, add 
twenty button onions, let simmer 
until onions are tender, when add a 
gill of cream, mixed with the yolks of 



5$ 



TAKE MY ADVICE. 



two eggs, stir in quickly over the fire, 
but do not let boil, take out the 
pieces, and serve with the sauce and 
onions over them. 

Bump-Steak Pie. — Take two and a 
half pounds of good rump-steak, and 
beat it well with a rolling-pin ; cut it 
into thin slices, and lay it in a dish 
bordered with paste. Season with 
salt and pepper, and cover the meat 
with water. Lay on the cover (made 
as per receipt, see "Paste"), join to 
the paste round the rim, trim off close, 
make a hole in the top ; bake in a 
well-heated oven for nearly an hour 
and a half. You may season with 
minced onion or eschalot. 

Another Way. — Stew or broil the 
steak partially before putting it into 
the pie, and then the meat need not 
be cut thin. A sheep's kidney or 
two, or a dozen oysters (bearded) im- 
prove this dish. 

Beef Gollops. — Cut into pieces two 
or three inches long, two pounds of 
any part of beef that is tender ; beat 
flat with a rolling-pin, and dredge 
well with flour ; fry in butter to a 
light brown ; lay them in a stewpan, 
and cover with brown gravy {see 
receipt) ; put in half an eschalot, 
minced, a lump of butter rolled in 
flour, pepper and salt ; simmer gently 
till tender ; serve with pickles, or 
squeeze in half a lemon, according to 
taste ; serve in a tureen, very hot. 

Minced Gollops. — Mince four pounds 
of fresh round of beef very fine, and 
add to it four large onions, chopped 
small ; pepper and salt. Put into a 
stewpan with a little water ; dredge 
in enough flour to just cover the meat ; 
then take a coUop mincer (which is a 
piece of w^ood about twelve inches 
deep, and four across, with the end 
sharpened), and beat for a few minutes ; 
then cover and slowly stew for half 
an hour. Toast some bread, cut in 
diamonds ; put the coUops on a large 
dish, and dress with the toast. A 
few poached eggs should be laid on 
top ; mushroom catsup may be added. 

Peas and Butter. — Put a quart of 
young green peas into a stewpan with 
half a pound of fresh butter ; add the 
heart of a large lettuce, a bunch of 



parsley, a few small onions, and salt ; 
stew together slowly till done ; thicken 
before serving with a little butter and 
flour, and the yolks of two eggs ; add a 
little white sugar in powder, and serve. 

Anchovy Toast. — Wash, bone, and 
skin six or eight anchovies and pound 
them in a mortar with an ounc6 
of fresh butter, and a few grains of 
cayenne and nutmeg ; when this is an 
even smooth paste, rub it through a 
very fine hair sieve, and spread on 
toasted bread or rusks. If prefei-red, 
the bread may be fried in butter in- 
stead of toasted. 

The above "anchovy paste," or 
" anchovy butter," may be made in a 
quantity, and kept good for a long 
time, by putting it in little pots, and, 
when cold, covering with a piece of 
tissue paper, and pouring over it a 
little clarified butter. Tie over "wdth 
a bladder or oiled paper, to make it 
air-tight. 

Poached Eggs and Bacon. — The 
bacon should be streaked, well- 
trimmed, without rind, and thin ; lay 
the slices in your pan, put it on the 
fire, turn the bacon pretty frequently, 
and when done, put on a dish before 
the fire. Poach the eggs, and serve on 
the bacon without breaking the yolks. 

Fried Eggs and Bacon. — Proceed 
with the bacon as above ; fry each 
egg separately in a little bacon fat ; 
the eggs should be broken in a cup, 
and the yolks preserved whole, turn 
them carefully into the pan and they 
will soon cook ; the yolks must not 
harden. As each egg is done, lay it 
on the bacon in front of the fire. 
Serve very hot. 

Broiled Beef Bones. — Procure some 
sweet rib or sirloin bones with a little 
meat all over them ; season well with 
salt, cayenne and black pepper ; broil 
to a good brown, and serve on a nap- 
kin, very hot. 

Bullock^ s Kidney. — Cut the kidney 
into thin slices, and lay them in cold 
water for an hour or two, changing 
the water twice. Dry, sprinkle with 
minced parsley and savoury herbs, 
and fry to a nice brown ; when done, 
sprinkle in a little flour, and add a 
gill of sherry and the same quantity of 



DOMESTIC COOKERY. 



m 



good brown gravy {see receipt) ; let it 
just simmer for a minute {not hoU) ; 
serve very hot, garnished with sliced 
lemon. 

A-la-modeBeef. — Take six pounds of 
the thick flank of beef, and beat it 
well ; lard it with bacon {see Larding), 
and put into a stewpan with some 
rind of bacon (well soaked), two onions, 
two carrots, some savoury herbs, four 
cloves, pepper and salt ; add a glass of 
water, and let it stew over a very slow 
^re, closely covered, for five to eight 
hours, (shaking it from time to time to 
prevent burning), or until quite tender. 
A glass of French white wine and a 
small quantity of brown gravy may be 
added to the liquor it was stewed in, 
which, before serving, must be strained. 
Vinegar (a teacupful), allspice (a dozen 
berries), parsley, celery, and a few 
carrots and turnips may be added 
where liked. This should, where 
possible, be cooked over a hot-plate, 
and not on an open fire, as it is essen- 
tial that the stewing is very slow. 

StewedOx Palates. — Let four palates 
remain in a basin with warm water for 
half an hour ; then wash them ; sim- 
mer in ft stewpan with water, until 
they can be easily skinned. Then 
take them out, skim them, and cut 
into square pieces ; put them into a 
stewpan, with one pint of brown 
gravy {see receipt), a spoonful of white 
wine^ as much catsup and browning, 
an onion stuck with cloves, and 
a slice of lemon. Stew for half an 
hour, (or until tender), take out the 
onion and lemon, thicken the sauce, 
(as previously directed), serve with 
forcemeat balls, and garnish with 
sliced lemon. There are many ways 
of serving ox-palates, but this is the 
best and simplest. 

Broiled Rump-SteaTc. — Rump-steaks 
should be cut from a rump that has 
hung some days, and be about three- 
quarters of an inch thick ; if at all 
fresh, beat them with a rolling pin. 
The fire must be clear, (sprinkle a 
little salt on it just before you are 
going to cook), and the gridiron clean, 
hot, and placed in a slanting position, 
to prevent the fat from making a 
emoke. Season the steaks with pep- 



per and salt ; and when brown on one 
side, turn them. When half done, 
take up, and lay them in a hot dish 
before the fire, with a slice of butter, 
and a little pepper and salt, between 
every two steaks. While they are ia 
this state, shred a shallot very fine, 
and put to it some good gravy, with a 
little catsup. Having drained the 
steaks of the gravy, replace them on 
the gridiron, and keep turning till 
done. Put them on a dish, with the 
gravy and shallot ; garnish with horse- 
radish, and serve very hot. The 
shallot and catsup may be omitted if 
not liked. In turning steaks, you 
should use a pair of tongs, and not a 
fork. 

Fried Rump-Steah. — Fry them brown 
in fresh butter, and serve very hot 
with walnut catsup. Oyster, mush- 
room, tomato, or onion sauce {see 
Sauces) usually accompany rump- 
steaks. 

Rump Steak and Fried Potatoes. — 
Have rather thin steaks — say half an 
inch — ^broil them well, turning them 
frequently, and serve with sliced po- 
tatoes round the dish — fried brown and 
crisp in boiling butter. Sometimes 
the butter the potatoes were fried in, 
flavoured with a pinch of powdered 
herbs, is poured under the steak. 

Rump Steak and Kidney Pudding. — 
Cut two pounds of tender rump steak 
into pieces about an inch or two square, 
add two or three sheep's kidneys, 
sliced ; line your pudding basin with 
a good thick suet crust {see receipt), 
leaving it lapping a little over the 
edge of the basin; then put in the 
steak and kidney in layers — a couple 
of dozen oysters, blanched and bearded ; 
makes an excellent addition : season 
each layer with salt and black pepper. 
When full put in half a pint of water, 
and cover the top with more crust, 
moisten the edges and join the two 
crusts firmly, then turn up the crust 
which was lapping, and join firmly. 
Dip your pudding cloth in hot water, 
wring it out, flour it well, and tie up 
pudding, basin and all ; put it into a 
large saucepan or copper of boiling 
water — adding hot water from time to 
time so that the pudding is always 



CO 



TAKE MY AD VICE. 



covered ; let it boil continually for at 
least four hours. It m.u&t not stop 
hoUing for a miniite. When clone take 
off the cloth, cut a little hole in the 
top of the pudding, and serve in the 
hasin, on a dish, very hot. Bullock's 
kidney will do if sheep's cannot be 
procured. A few mtishroonis add to 
the flavour. 

Kidney Pudding. — Slice the kidneys 
thin, and proceed as directed for rump 
steak pudding. A few mushrooms or 
oysters greatly enrich this dish. If 
veal kidneys are used a few slices of 
ham must be added. 

Ilutton, Lamb, Veal and Porh Piid- 
dings are made on the same principle : 
— For mutton use loin chops ; for 
lamb, the neck ; veal, the leg (the veal 
is better if fried a little first with a 
few slices of bacon — and then put in 
the pudding with the bacon and butter 
it was fried in) ; pork, the leg (season 
highly with pepper, ^salt, and dried 
sage, and add a little pork sausage 
meat). These puddings will take from 
one and a half to two and a haK hours 
bo'i. •ng continually. Serve in the basin. 

B.'iled Tongue. — Soak in cold water 
for three hours, if just out of the 
pickle ; but, if dried, soak for ten or 
twelve hours. Put in a stewpan of 
cold water, with a faggot of savoury 
herbs ; when it boils up, skim, and 
simmer gently until quite tender ; peel 
and serve very hot, garnished with 
parsley. This is a proper accompani- 
ment to poultry. 

Toad-iyi-the-Hole. — Make a batter of 
four eggs, about one to one and a 
quarter pints of good milk, and four 
heaped tablespoonfuls of flour; salt 
to taste — the flour should be first 
mixed smooth with a little of the milk 
and then the beaten eggs and the 
other things put to it ; stir well. 
Cut into about six pieces each, two 
sheep's kidneys, and put them in a 
pie-dish with two pounds of rather 
fat rump steak, cut into twelve or 
fourteen pieces. Pour the batter over, 
and bake for nearly two hours in a 
hot oven. 

Boiled Calf's Feet. — Take two white 
calf's feet, and soak them in warm 
water for an hour and a half ; bone to 



the first joint, and stew in enough 
water to cover it for about three hours, 
with a little fat bacon — sliced, a bunch 
of savoury herbs, a sliced onion, tv/o 
or three cloves, a blade of mace, whole 
pepper, a wine-glassful of lemon juice 
and salt to taste. Serve smothered in 
parsley and butter [see receipt). The 
liquor, strained, may be mixed with 
some veal gravy and served in a 
tureen. 

Calf's Liver and Bacon. — Cut the 
liver into slices about a quarter of an 
inch in thickness ; take as many slices 
of bacon as there are of liver, fry the 
bacon, and put it in a dish before the 
fire ; then fry the liver in the bacon 
fat, to a good brown ; when done, 
take them out and put into the pan 
some chopped parsley, chibols, and 
shallots, and fry brown ; add a little 
flour, an^ a gill of French white wine, 
with a dash of vinegar ; let all these 
boil together for a minute or two ; pour 
over the liver and serve. 

Curried ChicJcen. — Cut up into joints 
and take off the skin, roll each piece 
in flour, mixed with a tabiespoonf ul o^ 
curry powder. Slice two or three 
onions, and fry them in butter of a 
light brown. Then add the meat, and 
fry all together, till it begins to brown, 
put the whole into a stev/pan, and 
just cover with boiling water. Sim- 
mer gently two or tliee hours, and 
serve with boiled rice. 

Babbits, Young Turkeys, and Veal 
may be curried in similar style. 

Cod-Fish Pie. — Put two or three 
good slices of cod into salt and cold 
water, and let it remain for three or 
four hours. Put the fish into a pie- 
dish, season with nutmeg, mace, 
pepper, and salt ; add a bit of butter 
and half a pint, or a little more of 
good stock ; cover with a good crust, 
and bake in brisk oven for about one 
and a quarter to one and a half hours. 
When done put in a sauce (make a 
little hole in the top and pour in 
through a funnel) made thus :— Mix 
together a gill of cream, a gill of stock, 
a lump of butter rolled in flour, a bit 
of lemon peel — minced, and a dozen 
oysters ; put this in a stewpan, let 
it just boil up, and add to the pie. 



DOMESTIC COOKEEY, 



€1 



Veal Collops. — Take a couple of 
pounds of veal, and cut it into thin 
pieces about three inches long ; dredge 
them with flour ; ivy in butter for a 
few minutes. Put them into your 
stewpan in a pint of good gravy (see 
receipt), with a bit of butter rolled in 
flour, a pickled walnut, a few capers, 
salt and pepper j simmer the whole 
for about ten minutes, and serve. 

Pork Cutlets. — Bone and trim half a 
dozen lean pork chops, and broil them 
for about fifteen or twenty minittes, 
until well done, over a brisk clear foe. 
Serve with tomato saiice, or pickled 
gherkins. 

Veal Cutlets. — Cut into good thick 
cutlets — say nearly an inch — two or 
three pounds of loin, neck, or leg of 
veal. Koll them in bread crumbs, 
mixed with a few powdered savoury 
herbs, pepper and salt ; and fry them 
in butter, to a light brown ; when 
throughly done, put them in a dish in 
front of the fire, and make the follow- 
ing sauce :-— Put into the pan a little 
fiour and butter, add a teacupfui of 
boiling water, salt, pepper, and a 
squeeze of lemon ; looil up, pour over, 
and sQXYQ. 

Mutton Cutlets. — Cut from the neck, 
loin, or leg, about half a dozen good 
slices ; broil them till nicely brown, 
and serve with mashed potatos in the 
same dish, or with sauce piquante. 

Ragout of Buck. — Prepa,re a duck as 
for roasting ; roast until well browned. 
Meanwhile, put into a stev/pan tw"o 
or three large onions (sliced and fried), 
a few leaves of sage and lemon- thyme, 
pepper and sa,lt. Put in the duck ; 
cover the whole with good gravy {see 
receipt), and simmer till the duck is 
quite tender (say twenty to twenty- 
five minutes) ; skim and strain the 
gravy, add a little thickening of butter 
and flour, let it boil up, pour it over 
the dack, and serve. Green peas, 
boiled plain, and put into the gravy, 
after straining, and allowed to just 
boil up, may be served with tliis. 

Veal and Ham Pie. — Cut up into 
thin slices a neck of veal, aiKi take 
away the bones ; cut into small pieces 
a few slices of cooked ham ; put it in 
a pie dish, in aiteinats layers, and 



season highly. Add a little water, 
cover with a good paste crust, bake 
well in a sharp oven, and when done 
pour in a little good veal gi'avy, high^y 
seasoned. Sliced sweetbreads, laearded 
oysters, forcemeat balls, a sliced veal 
kidney, sliced eggs,- hard-boiled, or a 
little lean pork— cut into scjuares — • 
may be added with great advantage. 

Rahhit ^ Pie. — Cut a young rabbit 
into moderate sized joints, remove tb a 
principal bones, and split the head; 
lay all in warm water for about thirty 
minutes ; then dry them, season v*ith 
white pepper, salt, pounded mace and 
mitmeg to taste (parsley and bay 
leaves may be added when liked; ^ 
put in the joints of rabbit with a little 
ham or fat bacon, cut into squares, a 
few forcemeat balls, and a couple of 
hard-boiled eggs, sliced lengthways 
Add about a tumbler of cold water ; 
line the dish, and cover with a good 
crust ; bake in a hot oven for about 
an hour and a qiiarter to an hour and 
a half ; Vv'hen cut add — very hot— a 
little richly-seasoned gravy, which 
can be made by stewing the bones of 
the rabbit in stock, v.'ith an onion, a 
bunch of savoury herbs, and a little 
allspice ; strain before putting it in. 
The liver can either be mixed in tlie 
forcemeat or eut up and put in the 
pie. 

Giblet Pie. — Scald and clean two 
sets of goose or duck giblets, cut 
into pieces, and wash them ; put them 
into your stewpan with two or three 
small onions, a bunch of savoury 
herbs, salt and whole pepper ; simmer 
gently in a little water for an hour ;" 
then put them into a pie dish with 
seasoning, and the liquor in which 
they have been stewed (strained) ; 
w^hen cold, line the edges of the dish, 
and cover it with puii' paste ; before 
serving, open the criist, and povir in a 
little rich white gravy, mixed with a 
glass of French white wine, seasoned, 
and made quite hot : it will require 
an hour to an hour and a half to bake. 
A good rump-steak cut in three or 
four pieces, and put in the bottom of 
the- pie-dish is an improvement. 

Stewed Giblets. — Clean, and parboil 
them ; take oti" the outer skin of the 



62 



TAKE MY AD VICW. 



feet ; cut tliem up in small pieces and 
stew gently till quite tender, in good 
stock {see receipt), with some sweet 
herbs, an onion, cloves, whole pepper, 
and a little catsup ; when done, strain 
the sauce, and thicken it with a little 
flour and butter ; then pour it hot 
over the giblets. Just before serving 
add a squeeze of lemon, 

Jugqed Hare. — Clean and cut up 
your hare into small joints ; put them 
ia lukewarm water and a little vinegar, 
and let them remain for half an hour. 
Dry and dredge the pieces with flour ; 
fry in boiling butter. Then put into 
a large earthenware jar or jiig about 
a pint of good beef gravy (see receipt), 
a large onion or two (stuck with a 
few cloves), a sliced lemon (peeled), a 
high seasoning of cayenne, salt and 
whole pepper, and the pieces of fried 
hare. Cover the jar closely, and set 
it in a saucepan of boiling water up 
to the neck. Let it boil continuously 
until the hare is quite tender (say 
three and a half to four hours). When 
nearly done, put in three or four 
glasses of port wine, and a few force- 
meat balls (see receipt), which have 
been previously fried. Arrange the 
pieces on your dish, and strain gravy 
through a cloth previously wrung out 
in cold water ( this removes the 
grease) ; give it another boil up, pour 
over the hare, and serve — with red 
currant jelly. 

Jugged Hare {another Way). — Soak 
and cut up the hare as before ; then 
drain and put into a stewpan with a 
pint and a half of good stock (see 
receipt), pepper, salt, two or three 
cloves, a shallot, and two or three 
green onions shred fine, a bunch of 
savoury herbs, and two or three bay 
leaves ; stew for about an hour on a 
Blow fire ; then put it into a deep dish 
that will stand heat ; strain the liquor 
from the stewpan on it, adding a little 
more stock, cayenne, a squeeze of 
lemon, and a pint of port wine. Let 
it bake in a slow oven until tender — 
say two hours — covering the dish -with 
a coarse paste of flour and water ; 
when done, remove the paste, put 
into a hot dish, strain the gravy as 
before, thicken it a little with butter 



and flour, give it one boil ; pour it 
over the pieces of hare, and serve very 
hot, with red cuiTant jelly. 

Hare Pie. — Soak, wash and cut up 
the hare as for jugging ; season highly 
with a few cloves pounded, and some 
whole black and cayenne pepper ; 
then lay the pieces in a pie dish, with 
a few small slices of ham, about a 
pint of good brown stock {see receipt), 
and a tumblerful of port wine ; cover 
the dish with puff paste. If to be 
eaten hot, a suet crust is very good ; 
but if to be eaten cold, raise the crust 
while hot and fill up the dish with 
rich, highly seasoned beef gravy, 
which when cold will become a firm 
jelly. 

Partridge Pie. — Take about half a 
pound of veal cutlets and put in bottom 
of your pie dish ; on the veal lay a 
large thin slice of fat ham. Split a 
brace of partridges in halves (after 
being plucked, drawn and cleaned, 
and the legs cut off at the first joint) ; 
season with whole pepper, salt, and a 
little chopped parsley ; add a few 
mushrooms, and put a bit of butter in 
each half bird. Put the partridges 
on to the ham and cover with half to 
three quarters of a pint of good stock; 
put a boi'der of paste round the dish ; 
cover with puff paste, brush over 
with yolk of egg, and bake in a brisk 
oven for nearly an hour. If to be 
eaten cold, lift the crust while hot, 
and fill up the pie with good, highly- 
seasoned beef gravy. 

Pigeon Compote. — Truss as for boil- 
ing six pigeons ; grate the crumb of a 
stale penny loaf ; scrape a pound of 
fat bacon ; chop some thyme, parsley, 
and onion, and some lemon-peel fine ; 
grate nutmeg, and season with pepper 
and salt. Mix with two eggs. Jr'ut 
this forcemeat into the craws of the 
pigeons, lard the breasts ; fry brown ; 
stew in beef stock three quarters of 
an hour ; thicken with butter and 
flour, serve with forcemeat balls round 
the dish, and strain the gravy over. 

Grouse Pie. — Pick and clean your 
grouse, and if large cut them into 
joints, but if small, put them in 
whole ; season with cayenne, salt, 
whole pepper, and two or three 



DOMESTIC COOK Ear. 



bruised cloves ; put a bit of butter 
into each bird, and lay them closely 
into a pie dish, with a glass of good 
beef stock, and another of port wine ; 
cover the dish with puff paste, and 
bake it an hour to an hour and a 
quarter. If intended to be eaten 
cold, have ready a little rich gravy, 
and poiir into the dish while hot. 

Pigeon Pie. — Pick and clean a couple 
of birds, and rub them inside and out 
V '<-\i pepper and salt, and put a bit 
of butter inside each. Cut about a 
pound of I'unip-steak into several 
pieces and lay tliem in a pie dish ; put 
on them the pigeons, a few slices of 
fat ham, and the yolks of two or three 
hard-boiled eggs. Three parts fill the 
dish with good stock [see receipt) ; 
season with pepper and salt; put a 
border of paste round the edge, and 
put on your puff-paste crust. Glaze 
the crust with yolk of egg and bake 
in a hot oven for about an hour or a 
little longer. Two of the feet should 
ba cut off and put through the top.' 

Salt Duck. — Rub a quarter of » 
pound of salt well into a duck ; turn 
the duck daily on a dish for three days. 
Then wash clean, put it into a stew- 
pan, with a half pint of water to the 
pound; let it simmer for two hours. 
Serve with white onion sauce. 

Siveiihreacl Pie. — Cut your sweet- 
breads into thick slices, and stew for 
about a quarter of an hour in white 
stock [see receipt), with a few herbs, 
chopped shallot, and mushrooms, salt, 
pepper, and a piece of butter ; then 
strain the gravy, put into a pie dish 
with the sweetbreads some ox palates, 
(previously boiled very tender), or the 
remains of a roasted fowl, and a little 
ham, some gi-een peas, or asparagus 
tops, the yolks of some hard-boiled 
eggs, and forcemeat balls; over the 
whole put thin slices of fat bacon. 
Cover with a puff-paste crust, and 
bake for r )Ut an hour and a half to 
two hours in a moderate oven. If 
when cut it looks dry add a little good 
veal .gravy, hot. 

■Roast Sweetbreads. — Scald in milk 
and water, and when half done, take 
out and wipe dry ; rub over with yolk 
of egg, and roll in fine bi'ead crumbs. 



Roast to a good brovyi in a Dutch 
and serve with fried bread crumbs. 

Stewed Siveetbreads. — Stuff' with good 
forcemeat three large sweetbreads 
(previously soaked in warm v/ater for 
an hour), skewer them up ; then put 
a few slices of bacon at the bottom 
of a stewpan, season with pepper, salt, 
mace, cloves, sweet herbs, and a large 
onion sliced. Lay upon these slices 
of veal cut thin, and the sweetbreals 
over them. Cover all uj) close for ten 
minutes ; then pour in a quart of 
boiling water, and simmer gently two 
hours. Take out the sweetbreads, 
strain off the gravy, skim, and boil it 
till reduced to half a pint. Return 
the sweetbreads to the pan, and boil 
two or three minutes ; dish, wath the 
gravy over. Garnish with lemon, and 
serve very hot. 

BaJced Sioeethreads. — Soak thein for 
an hour in warm water ; put into 
boiling water and simmer for ten 
minutes ; drain them ; brush over 
with j^olk of egg and roll in fine bread 
crumbs ; bake for forty minutes in a 
moderate oven. Serve on toast, with 
brown gravy in a tureen. 

Lamb's Siveetbreads may be dressed 
in the same way. 

Haricot Mutton. — Cut a loin of mut- 
ton into chops ; or, if breast, into 
square pieces— fry them brown in 
clarified dripping ; put them into a 
stewpan v/ith a few onions (sliced and 
fried in butter), carrots and turnips 
cut in thin slices, two or three cloves, 
pepper, and allspice ; this should be 
put to simmer very slowly for about 
an hour and a half to two hours and a 
half in a little water; serve with 
mushroom catsup. Abunch of savoury 
herbs may be stewed in this, and 
taken out before serving. 

Braised FiUet of Mutton. — Take the 
fillet of a tender leg of mutton, cover 
it with buttered paper, and roast for 
two hours. Boil some French beans, 
v/hich drain ; take the paper off the 
mea,t, and glaze it ; let the beans heat 
in a pint of good gravy ; put them ii) 
the dish, and serve the meat on them. 

Tripe. — Have it dressed nicely, and 
then boil it in milk and water untii 
quits tender— say one hour, for dresses 



64 



TAKE MY AU VICE. 



tripe; if undressed more than tv/ice 
that time. Dish very hot, smother in 
onion sauce {see receipt) and serve. 
You may also dress it in any of the 
following ways— always first boiling 
it till tender, and removing some of 
the coarser fat. — Cut into squares, dip 
in batter, roll in bread crumbs, and 
fry to a light brown. Or, stew in beef 
gravy with mushrooms. Or, cut into 
coll ops, sprinkle with chopped onions 
and minced herbs, and ir_7 in butter. 
Or, stew in gravy with a iic'cle curry- 
pov.^dsr, floiir, and cream. 

Scotch Haggis. — Thoroughly clean 
a sheep's pluck ; make various cuts in 
the heart and liver to let the blood 
out; put into a saucepan, with the 
wind-pipe hanging over the side ; 
change the water after ten minutes ; 
.let it boil twenty minuVes more ; then 
take all out but half the liver, which 
must boil until it will grate easily. 
"i^ow take the other half of the liver, 
the lights and the heart, and trim 
away ail the skin and black portions ; 
then mince finely. Mince a pounel of 
sweet beef suet^ discarding the stringy 
parts ; cut half a dozen onions up 
small ; grate the half liver that was 
left in the pot ; and then mix together 
the minced hearfc, &c., the suet, onions, 
and grated liver. Scald and peal a 
dozen little onions and add them to 
this. Then take some finely ground 
oatmeal which has been slowly toast- 
ing in front of the lire or ia the oven 
for an hour or two, and is slightly 
brown ; put the mince on a board, 
season highly with pepper, salt, and 
Cayenne ; sprinkle the meal over this, 
and bind it all with half a pint of good 
beef stock, a little milk, and the yolks 
of two eggs. Tho^'OugJiIy clean a good 
sti'ong sheep's paunch, and put in the 
whole of the mixture, adding a table- 
spoouful of lemon juice, — being careful 
to allow room for the meat to swell, 
— and press out the air. Sew up 
firmly, and enclose -the paunch, in a 
short canvas bag which also sew up 
tightly. Put on in cold water and let 
it gradually come to the boil : as the 
bag swells up first prick it in two or 
three places v/ith a large needle. 
Simmei' slowly for about three hoiu-s ; 



turn it out, and serve veYj hot. For 
the lights, sheep's kidneys or tongues 
may be substituted, 

JJrled llojtdochs. — The best way to 
cook these fish is to put them in a 
large basin with some savoury herbs 
and a bay leaf, and cover them with 
boiling water ; put something over the 
top of the basin to keep the steam in ; 
keep tho fish in the water for ten 
minutes to a quarter of an hour, v^Len 
take them out, drain, rub over with 
a little butter, pepper well, and serve 
very hot. If the haddocks are large, 
cut them into four pieces. 

Lohster Cutlets. — Take two Jobstets 
or one large one; take ail the meab 
out of the shell, and pound it to a 
smooth paste, in a mortar with a bit of 
butter, and grated nittmeg, poanJed 
mace, Cayenne, salt, and pepper to 
taste. Divide the paste into equal 
pieces, and make them into thin shapes 
like cutlets, cover with egg and brend- 
crarabs, and fry ia boiling lard to a 
good colour; drain and serve hot. 

Lobsters, CroJis, and Grayish when 
served plain should be dressed thus : 
— Cut the body from the tail and cut 
both ia halves lengthways, break oif 
the two large claws and crack them ia 
two or three- places without breaking 
the meat, arrange the pieces as nearly 
as possible as if the fish were entire, 
and serve with a garnish of sprigs of 
parsley. 

Fricasseed Soles. — Take two medium 
sized soles and fry plain in butter, as 
directed, with a small sole. When 
done take the meat from the small one, 
mince it; and miix with a little chopped 
lemon peel, chopped parsley, grated 
bread, nutmeg, salt, and pepper, bind 
it with the yolk of an egg and a little 
butter, shape this into balls, as for 
forcemeat, and fry in butter. Thicken 
the gravy with a little Hour, put in a 
glass of port wine, a little lemon juice 
and Ca^'eruie ; put the two soles into 
the stewpan, give them one boil up, 
and serve very hot, on a hot dish gar* 
nished with sliced lemon. 

Eld Pie. — Prepare the eels as for 
stewing ; put in your pie-dish a little ■ 
forcemeat ; add the eels — except the 
heads and tails, season, with, nufeiue^, 



DOMESTIC COOKERY. 



pepper, salt, and a little chopped 
parsley ; put in a glass of veal gravy 
(see receipt), cover it with puff-paste, 
rubbed over with yolk of egg, orna- 
ment the pie with some of the paste ; 
bake it about an hour, and when done, 
pour in a sauce made as follows : — The 
trimmings boiled in half a pint of veal 
gravy, seasoned with pepper and salt, 
a tablespoonful of lemon juice, and 
thickened with flour and butter ; strain 
it through a fine sieve, and when boil- 
ing put into the pie. 

Boiled Eggs. — Put them into boiling 
water, and boil for three minutes 
if liked lightly boiled ; but usually 
three and three-quarters to four min- 
utes, when the white will be well set. 
If wanted hard — say six minutes; if 
for salads, ten minutes. Care must be 
taken to put the eggs very gently into 
the water, the best plan being to put 
them in with a spoon, and lay them on 
the bottom of the saucepan. For new- 
laid or extra-large eggs, a little longer 
time is required. 

Poached Eggs. — Boil some water in 
& stewpan, or deep frying-pan ; break 
each egg separately into a cup, and 
when the water boils, take off the pan, 
and gently slip the egg into it withotit 
breaking the yolk ; let it stay till the 
white is set, then put it over a moder- 
ate fire, and as soon as the water boils 
again, the egg is done (say two and a 
half to three and a half minutes). 
Take it up with a slice, round off the 
edges of the white, send up the egg on 
a toast, or on ham or bacon well fried, 
or slices of broiled beef or mutton. 
The bread should be somewhat larger 
than the egg, about a quarter of an 
inch in thickness, and barely toasted 
of a yellow brown. The best eggs for 
poaching are such as have been laid 
two days, for new ones are too milky, 
and old ones too strong. A poached 
egg, to look well, should exhibit the 
yolk (which must never be hard) 
through the white. Never poach more 
than three eggs together ; serve two 
to each person. 

Fried Eggs. — Cover the bottom of 
the pan with fresh butter, and when 
melted break in the eggs as for poach- 
ing : when the \vhites are set, take the 



eggs up with a slice, and serve upon 
fried or toasted bread, or upon fried 
ham or bacon. 

Poached Eggs and Ham Sauce. — 
The eggs are to be poached as before 
directed. Mince fine — with a gherkin, 
an onion, some parsley, pepper, and 
salt — three slices of boiled ham ; sim- 
mer for about fifteen minutes in enough 
gravy to cover it. When this sauce 
boils dish the eggs, squeeze over a 
little lemon juice, and serve with the 
sauce over them. 

Scotch Eggs. — Boil your eggs hard, 
remove the shells, and cover them 
thickly with a forcemeat made as 
follows :— -Take some veal or sheep's 
kidney, with a slice of ham, a' cleaned 
anchovy, a bit of butter, shallot, 
cayenne, and a green onion, all finely 
minced together, and mixed to a pro- 
per consistency with the yolks of eggs. 
Dredge with flour, and fry the eggs in 
boiling lard, or clarified dripping ; serve 
up with rich gravy. 

Curried Eggs. — Mix into a paste 
with a little gravy a small tablespoon- 
ful of curry powder ; then add about 
a pint or a pint and a half more gravy ; 
mix it all smooth, and let it simmer 
slowly for about four hours, when it 
should be reduced to about half a pint. 
Boil half a dozen eggs hard, slice them 
lengthways, put them into the gravy 
(previously thickened with a little but- 
ter and flour) and when very hot serve. 

Eggs are cooked in a variety of other 
ways — stuffed, stewed in gravy, cooked 
on a hot-plate, and browned with a 
salamander, boiled hard and served 
with various vegetables, broken and 
put in front of the fire, in a dish with 
a little milk, covered with grated 
cheese, and browned with a salaman- 
der ; beaten up in milk and flour, 
cooked slowly and browned, &c. &c. 

Plain Omelette. — Break, separately, 
eight eggs, season with a teaspoonful 
of fine salt, and a dust of pepper, and 
beat them till exceedingly light, with 
a little milk or water : the more you 
beat them the lighter will be the 
omelette. Melt about a quarter of a 
pound of fresh butter in a frying-pan 
or omelette-pan. Beat the batter for 
another minute, and then pour into 



66 



TAKE MY AD VICE. 



the pan ; shake for a minute or two to 
prevent sticking, and when the under 
side is of a bright golden brown, fold 
it in two, so as to make it like a half 
moon ; in a few seconds the edges will 
unite— it is then done ; take up with- 
out breaking, pass a salamander or hot 
shovel over it, and serve very hot on 
a hot dish. From five to six minutes 
is the average time for cooking ome- 
lettes of this size. If the yolks and 
whites are first well beaten separately, 
and then mixed and beaten again, the 
omelette will be lighter. 

Savoury Omelette.— FvoceedL as for 
plain omelette, only adding before 
beating it up a teaspoonful ot minced 
parsley, another of spring onions, 
chopped very fine, and a few herbs, 
minced. Minced ham, oysters, &c.— 
previously cooked-^ may be added to 
the above by mixing them with the 
eggs or sprinkling them on the ome- 
lette just before doubling it over. 

Veal Kidney Oimelette. — Cut up some 
cold roast veal kidney into small dice, 
with a little bit of the fat, make it hot 
in gravy, with a seasoning of pepper, 
salt, and parsley. Do not let it boil. 
Have ready a plain omelette made as 
before directed, and just before doub- 
ling it over put the kidney into the 
middle ; fold over, and serve as before. 

Cheese Omelette. — Mix a little grated 
Parmesan cheese and a gill of cream 
with your eggs, and proceed as for 
plain omelette. 

Salmon Omelette , — This is the Eng- 
lish form of the celebrated Omelette au 
Thon, of Brillat Savarin. Take the 
soft roes of two carp or mackerel ; 
cleanse them in cold water, and then 
let them lie in boiling water (with a 
little salt) for five minutes. Then 
cliop up fine together these soft roes, 
a little piece of freshly boiled salmon, 
and a minced shallot. When these are 
thoroughly mixed put them into a pan 
with a little butter ; when the butter 
i^jast melted take it off the fire and 
mix well the whole with twelve fresh 
eggs — previously beaten — the yolks 
w^i'oa a little salt, and the whites to a 
froth, and then again beaten tegether ; 
then cook your omelette as directed 
for "plain omelette," and serve, very 



hot, on a hot digh, with a garnishing 
of chopped parsley and green spring 
onions, flavoiired with lemon juice. 
This is a marvellously delicious and 
succulent dish. 

Cold Fish Omelette. — Put into a 
saucepan, with sufiicient water to 
moisten them, any scraps of cold lob- 
ster, turbot, sole, or any other delicate 
white fish, and a few drops of some 
fish sauce; warm them through; have 
a good plain omelette ready for turn- 
ing when the fish is nicely warm; put 
the fish in the middle, and fold over, 
as before directed. Serve instantly 
on a hot dish garnished with a few 
spring onions and parsley minced, 
with lemon juice in butter. 

Sweet Omelette. — Proceed as for 
plain omelette, but use cream instead 
of milk or water, and powdered loaf 
sugar and grated lemon peel instead 
of pepper and salt. Serve very hot, 
dusted with powdered sugar. Instead 
of lemon you may flavour wi^ uoyeau, 
orange-flower water, &c. 

Fruit Preserve Omelette. — Proceed 
as for sweet omelette, but, before 
beating up the eggs, add just enough 
jam or preserve to flavour the batter 
without weakening its consistency. 
A better way is to add the preserve 
in the pan before folding the ome- 
lette. Any jam, preserve, marmalade, 
candied peel, or preserved ginger can 
be appropriately put into a sweet 
omelette. 

On Omeleftesgenerally. — They should 
be cooked in a small pan, not more 
than six inches across. The omelette 
should be plump, very light and ten- 
der, and delicately browned. Never 
turn omelettes in the pan; it renders 
them flat and tough, whereas they 
should be juicy, succulent, and as soft 
as cream inside. Never be afraid of 
beating the eggs too much— to do so 
is practically impossible. Never serve 
gravy in the same dish, as it flattens 
and soddens what should be balloon- 
li (ce and light. Serve the instant they 
are done on a very hot dish. Never 
cook them until live or six minutes 
before wanted, as the essence of a good 
omelette is that it should be hot, soft, 
thick, and fr-esh. 



DOMESTIC COOKERY. 



67 



Pancakes. — Beat up well eight yolks 
and six whites of eggs in a quart of 
milk, make a paste of about half a 
pound of tiour and a little milk, add 
to the eggs and milk, and when of the 
consistency of thick cream, put about 
half an ounce of butter into your fry- 
ing-pan (which must be perfectly 
clean) and let it melt; then drop in 
sufficient batter, and fry on both sides 
to a good colour. Send to table in 
small quantities, hot and hot, on a 
hot dish garnished with cut lemon. 
Powdered loaf sugar and halved 
lemons should be served with them. 
A glass of brandy and a little pow- 
dered cinnamon or grated nutmeg 
improve the batter. A richer receipt 
is, — To six table-spoonfuls of flour add 
twelve eggs well beaten, a tumbler 
full of white wine, half a pound of 
butter- which has been melted, and is 
nearly cold, the same weight of 
pounded lump sugar, a little grated 
nutmeg and powdered cinnamon, a 
quart of cream, and a wineglass of 
ratafia ; mix it well ; beat the batter 
for some time, and pour very thin 
into the pan. Strew with pounded 
white sugar ; serve as before. 

Rice Pancakes. — Boil half a pound 
of well-cleaned rice to a jelly, with a 
little water; when cold, mix with it a 
pint of cream, eight eggs well beaten, 
salt, and nutmeg to taste. Stir in 
eight ounces of butter just warmed, 
and as much flour as will thicken the 
batter. Fry and serve as before. 

Chicken Fritters. — Take some new 
milk, and put to it in a stewpan 
as much flour of rice as will give it a 
tolerable consistency. Beat four eggs 
and mix them well with the rice and 
milk. Add a pint of cream, set it on 
the fire and stir well. Put in some 
powdered sugar, candied lemon peel 
cut small, and fresh grated lemon 
peel. Cut the white meat oif a roasted 
chicken, pull it into very small shreds, 
ami put it to the other ingredients, 
Bfcirring the whole together. This 
will make a rich paste, which must 
be rolled out, cut into fritters, fried 
i\\ boiling lard, or butter, till a good 
brown, and served very hot, with pow- 
dered loaf sugar in the dish. 



Pig^s Fry. — Take about a pound to 
a pound and a half of pig's fry, and 
put into a pie-dish in layers, the lean 
fry at the bottom and the fat fry at 
the top, season with minced sage, 
chopped onions, pepper, and salt. 
Cover the whole with a layer of 
potatoes, fill the dish with boiling 
water, and bake in a sharp oven for 
about two hours. 

LamVs Fry. — Serve as for Pig's 
Fry, season with parsley, egg, and 
bread crumbs, instead of the sage and 
onions. 

Cold Meat Cookery. 

Hashed Goose, — The remains of a 
roast goose should always be hashed. 
Cut the meat off the bones, and put 
the latter, broken, into a stewpan 
with a spoonful of chopped onions 
and an ounce of butter ; pass over the 
fire until rather brown, when mix in 
a tablespoonful of flour, put in the 
cut up meat of the goose, season with 
pepper and salt, add about a pint of 
stock or water, simmer ten minutes 
or a quarter of an hour, dish and 
serve. 

Hashed Mutton. — Qyxt all the meat 
off any cold joint of mutton, dredge 
with flour, and put it into a stewpan, 
with a slice of ham ; add a little stock 
or water ; season well with pepper, 
salt, and cayenne, and let it get 
thoroughly hot without boiling: when 
served, it thould be garnished with 
poached or sliced eggs and fried or 
toasted sippets. If mutton is hashed 
with fine herbs, it is done in the fol- 
lowing way: — Take a piece of butter, 
add about a tablespoonful of chopped 
shallots, and put them on the fire for 
a short time, but not sufficiently long 
to turn brown ; then add four spoon- 
fuls of finely chopped mushrooms, a 
spoonful of chopped parsley, and a 
spoonful of flour; turn them all well 
in, and add about a pint of good stock, 
or a little water, seasoning with salt, 
pepper, and a little nutmeg ; then 
put in the mutton, and let it get 
thoroughly hot, garnish as before. 

Hashed Beef, Veal, Lamb, or Poul- 
try. — Proceed as for mutton, stewing 
the bones with the meat in stock on 

5—2 



68 



TAKE MY ADVICE. 



water, with whatever flavourings are 
preferred. Never use more stock or 
gravy than is necessary for the stew- 
ing, as hashes should never be watery. 
Garnish with plain dumplings, or 
sippets of fried or toasted bread. 
Hashes, like stews, should simmer, 
not boil. If more gravy is required 
when done, serve it separately in a 
tureen. 

Curried Mutton, Lamb, Beef, Veal, 
or Poultry. — Proceed as for hashing, 
adding curry-powder to the mixture. 
Serve either with plain boiled rice, or 
when half done put the rice into the 
stew. 

Hashed Game. — Take the best joints 
of any cold game, and put the bones 
and trimmings into a stewpan with a 
pint of water or stock, an onion, a 
bit of lemon peel, two or three cloves, 
and pepper and salt. When these 
have simmered for about an hour, 
strain and thicken with a little butter 
and flour ; put in about a tablespoon- 
ful each of catsup and lemon juice, 
and a glass of port wine. Then put 
in the pieces of game, and let them 
gradually warm through, hut not boil. 
Serve garnished with sippets. A little 
curry-powder is sometimes added, but 
it is seldom thought an improvement. 

Hashed Venison. — Take any part 
of cold venison, and cut the meat 
neatly from the bones. Put the 
bones and trimmings into a stewpan 
with a little good gravy, and stew 
gently for an hour ; then strain the 
gravy, add a glass of port wine, and 
half a one of catsup, and put in a 
thickening of flour and butter, give 
this one boil up, skim, and let it get 
a little cool. Then add the slices of 
meat, put on the side of the fire, and 
when just about to simmer, serve, 
with red-currant jelly. 

Stew of Cold Veal. — Cut the meat 
"^ from the bones of any joint of cold 
veal ; cut into moderate sized pieces, 
and fry to a light brown with butter 
and a sliced onion ; when done put on 
one side. Put the bones in cold water, 
and stew for three hours. This will 
make excellent soup or broth, which 
may be flavoured with parsley, celery, 
or any other vegetable. A pint of this 



broth, before any other flavour than 
parsley has been added, is needed for 
the meat, which put into a saucepan 
with it and stew gently for an hour. 
Add flour, a little catsup, cayenne 
pepper and salt. Give it a boil up, 
and serve with sippets of toasted or 
fried bread. 

Turkey or FowlSausages. — Take the 
meat of a cold boiled or roasted turkey 
or fowl, and cut up small : if about a 
pound and a half, put a teaspoonful of 
chopped onions into a stewpan, with 
a piece of butter, pass a few seconds 
over the fire, then mix in gently a little 
flour and the mince, which moisten 
with a pint either of ordinary stock, 
or stock made from the bones : sim- 
mer some time, keeping it moved, sea- 
son with pepper, salt, and sugar, add 
the beaten yolks of three eggs, stir in 
quickly over the fire, not allowing it 
to boil ; pour out upon a dish till cold ; 
just before ready to serve, divide it 
into equal parts, roll out each to what- 
ever shape preferred, egg and bread- 
crumb twice over, fry in lard, or clari- 
fied dripping of a light brown colour, 
and serve very hot. 

Cold Meat Minced. — ^Take the re- 
mains of any cold joints, and chop up 
fine with some fat ham or bacon ; add 
a little salt, cayenne, grated lemon- 
peel, nutmeg, parsley and a few bread- 
crumbs. Put all into a saucepan, with 
two tablespoonfuls of cream, two beaten 
eggs, and two ounces of butter to 
every pound of chopped meat. Stir 
over the fire for five minutes. Let the 
mixture get cold, and then put it into 
light paste to bake, either in the form 
of patties or rolls. Or, when all 
ready, stew in gravy for about half an 
hour, thicken with flour, and serve in 
an open dish, very hot, garnish with 
forcemeat balls, or sippets of toast. 

Cold Fowl or Turhey may be minced 
as above, adding, if liked, a little cay- , 
enne, pounded mace, savoury herbs, 
and two or three sliced or cut up eggs 
— hard boiled. 

Poultry of all kinds may be served 
thus : — Take from the bones all the 
delicate meat, clear it from the skin, 
and keep covered until wanted for use. 
Stew the bones, well bruised, and the 




Frying Pan. 




Dripping Pan. 





Gridiron. 



Revolving Gridiron. 





Wire Vegetable Strainer. 



Wire Dish Cover. 






Bread Grater. 



Knife Basket. 



Collander. 



KITCHEN UTENSILS. 



To face p. 



DOMESTIC COOKERY. 



69 



slrin, with a pint of water, until reduced 
to half, strain the gravy and let it cool ; 
skim, and put it into a clean sauce- 
pan, with a gill of milk, three ounces 
of butter well mixed with a dessert- 
spoonful of flour, a little pounded mace, 
and grated lemon-rind ; keep stirred 
until they just boil, then put in the 
meat finely minced, with three hard- 
boiled eggs, chopped small, salt and 
white pepper. Shake the mince over 
the fire until it is just ready to boil, 
stir to it quickly a squeeze of lemon ; 
dish with pale sippets of • fried or 
toasted bread, and serve quickly. 

Beef or Mutton Pudding. — Boil some 
good potatoes until they are ready to 
fall to pieces ; drain well in a sieve, 
clear them of all impurities and specks, 
mash, and make into a smooth batter, 
with two eggs, and a little milk. Then 
place a layer of rather thick slices of 
cold roast beef or mutton, seasoned 
with pepper and salt, at the bottom of 
a baking dish, cover them with the 
batter, and so on till the dish is full, 
adding a thin layer of butter at the 
top. Bake it till well browned. 

Baked Beef. — Cut roast beef in slices 
and put them in a pie-dish, with alter- 
nate layers of thinly sliced onions, 
carrots, and turnips (which should all 
be first parboiled) ; season well with 
minced herbs, pepper and salt, add a 
little stock or gravy, cover with a 
crust of mashed potatoes, and bake for 
thirty to forty minutes in a sharp oven. 

Fried Beef. — Slices of cold beef are 
excellent fried in butter, with sliced 
onions ; well seasoned, and served with 
a little gravy. 

Ragout of Beef . — Cut in neat and 
rather large pieces the meat off a joint 
of cold roast beef ; put them in a stew- 
pan with a few sliced onions, pepper, 
salt, and spice, add a glass of boiling 
water and a little gravy or stock ; sim- 
mer very gently for about two hours ; 
cerve hot with pickled walnuts or 
gherkins. 

Ragout of Mutton. — Proceed as above 
adding a few turnips and carrots. 
Allow nearly an hour to stew. 

Ragout of Veal. — Fry the meat to a 
light brown first ; then stew for half 
an hour in a little gravy or hot water ', 



thicken with flour and ^.r 'fer, and 
flavour with catsup, lei* ( n juice, and 
a glass of sherry. Forceuieat balls 
improve it. 

Fricasseed Fowl, Veal, Lamb, <fec. — 
Take the meat and cut into nice pieces, 
without bone or fat. Make a gravy of 
the bones, &c., by stewing them with 
a little lemon-peel, savoury herbs, 
pounded mace, sliced onion, pepper 
and salt, in, say, a pint of water. 
When this is reduced to half, strain it, 
and add the meat. Warm it well, but 
do not let it boil, stir in a pinch of 
flour ; mix the yolks of a couple of 
eggs in a gill of cream, and add it to the 
sauce ; this must all get hot again, buo 
must not boil. Serve in a covered dish. 

Mutton Pie. — Take any cold mutton, 
and cut into small pieces ; use very 
little fat, season with whole pepper 
and salt ; when liked minced onions 
may be added. Put the meat in layers 
into the dish, add a little stock or rich 
mutton gravy, and a tablespoonful of 
mushroom or walnut catsup ; cover 
with a good crust and bake in a mo- 
derate oven. This should be eaten 
very hot, and, when cut, a cupful of 
richly seasoned hot gravy should be 
put in. A sheep's kidney or two, 
sliced or cut small, is a great improve- 
ment. 

Lamb Pie may be made in the same 
manner. 

Cold Veal Pie.— Take a little of the 
veal and an equal quantity of ham ; 
mince together, and season highly with 
salt, pepper, spices, and herbs chop- 
ped, and a small clove of garlic, or 
shallot when liked ; pound in a mor- 
tar, add eggs and an equal quantity of 
veal gravy ; cover the bottom of a pan 
with thin slices of bacon, lay a little of 
this forcemeat upon it, put some slices 
of the cold veal over the forcemeat, 
seasoning th^a with pepper and min- 
ced mushrooms ; in this manner fill 
to the top, covering the whole with 
forcemeat ; bake for an hour and let 
it cool ; put into a pie dish, cover with 
a good paste crust, and bake for an 
hour and a half in a hot oven. When 
done put in a little good veal gravy 
or stock, well seasoned. This may bo 
eaten either hot or cold. 



70 



TARE My ADVICE. 



RabUt, Fowl, or Game can be sub- 
stitiated for the veal ; but the veal 
forcemeat should always be used. 

Porh Pie. — Take the remains of a 
loin or leg of roast pork, cut into 
tolerably thick slices without bone, 
beat it well with a rolling-pin ; season 
highly with pepper, saft, and, if liked, 
sage. When the dish is full, add a 
little veal gravy, and bake in a mode- 
rate oven. 

Devonsliire Squab Pie. — Line the dish 
with a thin crust, put in a layer of 
sliced apples (peeled and cored), then 
a layer of slices of mutton, seasoned 
with pepper and salt, another layer 
of apples, another of mutton, and on 
top, a layer of onions sliced. Add 
some water or gravy, and bake in a 
moderate oven. E-emains of poultry, 
roast pork, veal, or beef are freq[uently 
added to this pie. 

Potato Pie. — Take some good pota- 
toes, peel and slice them thin, and put 
them in your pie-dish with alternate 
layers of either beef, mutton, pork or 
veal ; season well ; add a little water 
or stock ; put on a good crust, and 
bake. A few slices of kidney improve 
this pie. 

Gold Fish Pie. — Any remains of cold 
boiled turbot, cod, sole, lobster, sal- 
mon or whiting may be made into a 
very savoury pie thus : — Remove the 
meat from the bones, without break- 
ing it too small, and season with whole 
pepper, salt, a clove or two, a little 
grated nutmeg, and some sweet herbs, 
minced fine. Lay the fish in the dish 
.with two or three hard-boiled eggs, 
cut small, a sliced onion (when liked), 
and two or three bits of butter; add a 
little water or stock, cover with a 
good crust, and bake. The remains of 
a salmon and a lobster (or some lobster 
or shrimp sauce) make a capital pie. 
By the same rule a few blanched and 
bearded oysters, or a little cold oyster 
sauce improves cod pie. In these 
latter cases the hard-boiled eggs are 
better left out. 

Cold Cod may be dressed in several 
ways — either curried, or served with 
cream, or bechamel sauce (see receij)t). 
The first way is to break the fish into 
flakes and fry it with a sliced onion in 



butter. Put it into a stewpan with a 
little white stock, and a bit of bittter, 
rolled in flour ; simmer for ten min- 
utes ; then mix together a gill of cream, 
a bit of butter, and a salt-spoonful of 
curry powder ; add these to the fish, 
give it all one boil up, and serve. If 
to be served with cream, substitute 
lemon juice for the curry, and let it 
warm, but not boil. With bechamel 
sauce, put a gill of the sauce into a 
stewpan with butter, and when melted 
add some pepper, salt, and the flakes 
of fish ; when warm through, dish, 
pour over a little butter, sprinkle some 
bread crumbs, and brown with a sala- 
mander ; garnish with fried or toasted 
sippets. 

Bubble and SqueaJc. — Fry. some thin 
slices of cold boiled beef in a little 
butter ; take them out and keep hot. 
Squeeze dry some cold cabbage or 
savoy, and mince it small; put the 
cabbage into the butter, with a sliced 
onion, pepper and salt, and fry gently 
for some little time. Serve very hot, 
the cabbage under the meat. Of course 
freshly boiled cabbage will answer the 
same purpose. Sliced cold potatoes 
are often fried with the cabbage. 

Hodge Podge. — Mince some cold 
roast mutton, lamb, or veal, and slice 
up a few green onions and a couple of 
lettuces ; simmer these gently in a 
stewpan, with a little butter, pepper 
aad salt, and sufficient water or stock 
to moisten them, for three-quarters of 
an hour, stirring from time to time. 
Serve very hot. A few green peas, 
boiled separately and put into the stew 
just before serving, greatly improve 
it. 

Pepper Pot. — Put two quarts of 
water in a large stewpan, and add, cut 
small, such vegetables as are in season ; 
in summer, peas, lettuce, spinach, and 
two or three onions ; in winter, carrots, 
turnips, onions, and celery. Stew 
them with two pounds of mutton, or 
the meat ofi" a cold fowl, and a pound 
of pickled pork, till they are tender — • 
the meat should be cut small. While 
boiling, skim, and half an hour before 
serving, clear a lobster or crab from 
the shell, and put the meat into the 
stew : to which some add small suet 



DOMESTIC COOKERY. 



71 



dumplings. Season with salt and cay- 
enne. A little rice may be boiled 
with the stew. The lobster is pf course 
not necessary, but it greatly improves 
the flavour. When ready to serve strain 
off part of the gravy, dish, make the 
top smooth, sprinkle cayenne liber- 
ally over it, and brown the top with 
a salamander. Any cold meats may 
be used instead of or with the mutton 
or fowl. 

Sick-Itoom Cookery. 

Hints. — In addition to the receipts 
which follow, there are numerous 
others ; — sxich as plainly dressed poul- 
try, meat and fish, light nourishing 
soups, jellies, cooked fruits, and light 
puddings, — that may be eaten during 
the progress' towards convalescence. 

Be scrupulously neat and clean in 
all preparations for the sick-room, and 
let everything be served on snow-white 
cloths. 

Never allow food to remain at the 
patient's bedside ; if he does not care 
to eat it when brought to him, take 
it away, and bring it, or something- 
else, when wanted. 

A little jelly, beef-tea, lemonade, 
toast and water, broth, or milk should 
always be ready to take up the instant 
the patient asks for it, as with invalids 
the desire to eat soon passes away. 

Do not quite fill cups, glasses, basins, 
as a dirty saucer or tray is a great 
irritant, and a soiled sheet or pillow 
an absolute worry to a sick person. 

Let every article of food intended 
for the patient be well and carefully 
dressed ; and remember that fat is 
almost always distasteful. 

Hard-boiled eggs are very difficult 
of digestion, but the whites should be 
set, or the slimy appearance of the egg 
will create nausea. 

Toast and water should be made 
some time before it is wanted, and 
allowed to stand till quite cold. 

The smaller the quantity, and the 
greater the variety of the food, the 
more apToetizing will it appear. 

C.rnela and Porridges. — For 

the sick room various slight prepara- 
tions of oatmeal, flour, &c. , may be 
readily prepared. These, when nicely 
cooked and properly flavoured, are 



the 



very grateful to the palate of 
invalid. 

Water Gruel. — Mix two table-spoon- 
fuls of fresh oatmeal in a quart of 
water, and set it on a clear fire. 
When just ready to boil, take it off 
and pour it backward and forward 
from one basin to another several 
times. Then set again on the fire, 
and let it just come to the boiJ, when 
it should be turned into a basin and 
allowed to settle. If thoroughly 
cooked it will not need to be steamed ; 
but if any lumps appear in it, steam 
through a hair sieve. Add a little 
salt to taste. 

Another Way. — Mix a little fine 
oatmeaJ in a small quantity of cold 
water, then adding the rest of the 
water, and boiling very gently, until 
it becomes sufficiently thick to be 
agreeable ; season with salt or sugar. 

Emden Groat Gruel. — Emden groats 
are crushed oats deprived of their 
outer skins. These are very gently 
boiled for a long time, and being 
passed through a sieve, to separate 
the groats, the gruel has soon the 
appearance of a fine jelly. It is then 
eaten with sugar, and if there be no 
inflammatory symptom, with the ad- 
dition of a little sherry wine, or 
brandy. In this state it is very whole- 
some, as it satisfies the appetite with- 
out fatiguing the stomach. In France, 
gruel is made with the water in which 
crushed oats have been previously 
steeped, the oats being stii'red up 
from time to time, to allow the water 
to take up the starch. Milk may be 
used for making gruel, instead of 
water, when a milk diet is necessary. 

Rice Gruel. — Soak two table-spoon- 
fuls of fine rice in cold water for half 
an hour. Pour off the water, and to 
the rice add a pint or rather more of 
new milk. Simmer gently till the 
rice is tender, then pulp through a 
sieve and mix with the milk. Heat 
over the fire, add a little more milk 
gradually, pour off to cool, and flavour 
with salt or sugar ; and, in some cases, 
with sherry or other white wine. 

Bread Pap. — Pour scalding water 
on white bread, mash, strain, and add 
new milk, seasoned with sugar. 



72 



TAKE MY ADVICE. 



Oatmeal Pap. — To two-thirds of 
water gruel, when cool, add one-third 
of unboiled new milk, and warm up, 
flavoured with salt or sugar. 

Another Method. — Stir into a pint 
of water three table-spoonfuls of fresh 
oatmeal, let it stand till clear, and 
pour off. Put a pint of fresh water 
to the oatmeal, stir well, and leave 
till next day. Strain the liquor 
through a sieve, and set it in a sauce- 
pan over a clear fire. Add about half 
as much milk, gradually, while it is 
warming, and when.it is just ready to 
boil, take it off, pour it into a basin, 
and set it by to cool. Add thereto a 
little salt or sugar. 

Arrow -Root. — Put a full dessert- 
spoonful of good arrow-root into a 
basin, and mix with it as much cold 
new milk as will form a paste. Pour 
thereon half a pint of milk scalding 
hot, and stir it well to keep it smooth. 
Set it on the fire till it is ready to 
boil, take it off, pour it into a basin, 
and let it cool. Flavour with sugar, 
and, for convalescents, add a little 
wine. It is not usual to boil the 
arrow-root at all. 

Sago. — Soak a table-spoonful of 
sago in cold water for an hour, then 
pour off the water, and substitute a 
pint of fresh ; simmer gently till re- 
duced to about half the quantity ; 
then pour it intoabasin to cool; flavour 
with sugar, salt, or wine, to taste. 

Rice Milk. — After washing the rice, 
set it over the fire for half an hour, 
with a little water. Gradually add 
some warm milk, till the whole is of 
proper consistency. Season with salt 
or sugar. 

Ground Rice Milk. — Make a large 
spoonful of ground rice into a batter 
with new milk. Set a pint of new 
milk over the fire, and when it is 
scalding hot, stir in the batter, and 
keep stirring, one way, till it thickens, 
but do not allow it to boil. Cool in a 
basin, and flavour with salt or sugar. 

Millet Milk. —Wash three table- 
spoonfuls of millet seed in cold water, 
and put it into a quart of new milk. 
Simmer gently till it is moderately 
thick ; pour it into a bj^in to cool, 
and flavour with salt or susar. 



Barley Water. — To a handful of 
barley add three pints of water. 
Simmer gently till of a proper thick- 
ness, strain and flavour with salt or 
sugar. 

Pearl Barley Water. — To an ounce 
of pearl barley add half a pint of cold 
water, set it on the fire, and when hot 
pour off the water, and add a quart of 
fresh. Simmer for an hour, strain, 
season and let it cool. 

Apple Water. — Slice two or three 
ripe apples, without paring, into a 
jug, pour on a quart of scalding water, 
let it stand till cool, and season with 
sugar. 

Toast and Water. — Toast a slice of 
new bread quite brown, but not burnt, 
and .then put it in a jug of boiling 
water. When quite cold remove the 
toast, and it is fit for drinking. Burnt 
bread ruins toast and water. 

Sippets. — Toast nicely brown some 
thin slices of white bread, cut into 
diamonds and pour over them some 
good hot gravy, without butter. 

CaudU. — Make a smooth gruel of 
good grits, and when well boiled, 
strain, stirring occasionally till cold ; 
add sugar, wine, lemon peel, and nut- 
meg. A spoonful of brandy may be 
added, and also lemon juice. 

Another Way is, to boil some water, 
put therein grated rice, that has been 
mixed with cold water, and when 
properly thickened, add sugar, lemon 
peel, cinnamon, and a glass of brandy. 
Boil the whole together. If used cold, 
boil a quart of water, and after it has 
stood, add the yolk of an egg, the 
juice of a lemon, six spoonfuls of sweet 
wine, sugar, and syrup of lemons. 
For brown caudle, make a gruel with 
six spoonfuls of oatmeal, and strain. 
Then add a quart of good malt liquor, 
boil, sweeten, and put in half a pint 
of white wine, with spices or not, to 
taste. 

Jellies. — Though there is little 
real nourishment in jellies, they are 
very grateful to weak stomachs, and 
can be eaten when almost every other 
food is rejected. 

Tapioca Jelly. — Wash the tapioca 
in three or four waters, then soak it 
p-i^in in fresh for five hours, and siiTi- J 



DOMESTIC COOKERY. 



73 



mer till quite clear. Add lemon juice, 
wine, and sugar. 

Isinglass Jelly. — Boil one ounce of 
isinglass, wltli a few corns of pimento 
and a crust of bread, in a quart of 
water. Simmer till reduced one half, 
and strain. It may be flavoured with 
wine. 

Gloucester Jelly. — Take of rice, sago, 
pearl barley, and shavings of harts- 
horn, one ounce each. Simmer in a 
quart of water till reduced to a pint. 
Add wine or milk. 

ButtermilJc. — Place milk in a small 
churn, and when it has stood about 
ten minutes, begin churning, con- 
tinuing to do so till the flakes of butter 
appear, and the discharged milk is thin 
and blue. Strain through a sieve, and 
it is fit to drink. 

Possets, "Wheys, &c.— Various 
preparations of milk, eggs, and wine 
are useful in the sick-room, but they 
should only be given to the patient 
when ordered by the doctor, or under 
the direction of an experienced nurse. 

Wine Posset. — To a quart of new 
milk, add the crumb of a penny loaf, 
and boil the whole till the bread is soft, 
then take it off, grate therein half a 
nutmeg, and some sugar, put it into a 
basin, with a pint of Lisbon wine, very 
gradually, or the curd will be hard 
and tough. Serve with toast. 

Sack Posset. — Beat up twelve eggs, 
and strain ; then put half a pound of 
lump sugar into a pint of sherry and 
mix the same with the egg. Set over 
a chafing dish, and stir till scalding 
"hot. In the mea-n time, grate some 
nutmeg in a quart of milk, and heat it ; 
then pour it over the egg and wine, 
stirring it all the while. Then take 
it off!, set it before the fij.'e half an 
hour, and it will be ready. Aitother 
method. — Take a quart of new milk, 
four Naples biscuits, crumble them, 
and when the milk boils, throw them 
in. Give it another boil, then take it 
off, grate therein some nutmeg, and 
sweeten it to taste, add half a pint of 
sherry, stirring it a'l the time. 

Brandy Posset. — Boil a quart of 

cream, with a stick of cinnamon in it, 

over a slow fire, and take it off to cool. 

Beat up the yolks of six eggs, mix the 

4 



same with the cream, add some nut- 
meg and sugar to your taste, set it 
over a slow fire, and stir it all one way, 
then it appears like a fine custard, 
pour it into a basin, add a glass of 
brandy, and serve. 

Ale Posset. — Put a little bread into 
a pint of milk, set it over the fire and 
when it boils, add a pint of strong ale, 
with nutmeg and sugar. Let it stand 
a few minutes to clear, and the curd 
will float on the surface. 

White Wine Whey. — Put a pint of 
new milk, and half a pint of white 
wine, into a basin, and let it stand a 
few minutes ; then pour over it a pint 
of boiling water, let it settle, and the 
curd will fall to the bottom. After 
this, pour the whey into another basin, 
and add a little sugar, and a slice of 
lemon. — Whey may also be made with 
lemon or vinegar, and when clear, 
diluted with boiling water and sugar. 
This will excite perspiration. 

Mustard Whey. — To half a pint of 
boiling milk add a table-spoonful of 
made mustard. Strain from the curd, 
and administer. It will produce a 
glowing warmth. 

Curds and Whey. — Althou.gh con- 
sidered by many as a light dish, curds 
are heavy of digestion. Curds and 
whey is made simply by milk turned 
with rennet, and sweetened. Various 
kinds of curds and whey are in use 
under several names, but the differ- 
ences between them consist entirely 
in the flavouring. 

Naples Curd. — Boil a little cinna- 
mon or nutmeg for a few minutes in a 
quart of milk, stirring in the well- 
beaten yolks of eight eggs, and a little 
white wine ; boil, and strain through 
a sieve ; beat up the curds with a 
little orange flower water, and pow- 
dered sugar ; put into a mould to give 
shape; when compact, serve in a dish 
with a little fresh and sweetened cream. 

Mulled Wine. — Thoroughly boil some 
spice and sugar in a little water till 
well flavoured, then add an equal 
quantity of wine. Serve with toasted 
bread. Some add to mulled wine the 
yolks of eggs well beaten, and mixed 
with a little cold water, then poured 
backwards and forwards from the 



74 



TAKE MY AD VICE. 



basin to the saucepan. Another way 
is, by boiling a little cinnamon and 
acme grated nutmeg a few minutes in 
a large tea-cupful of water, then pour 
to it a pint of port wine, and add some 
sugar ; beat it well up, and it will be 
fit to drink. 

Beef Drink. — Take oif the fat and 
skin from a pound of lean beef, and 
having cut the meat in small pieces, 
put it into a gallon of water, with some 
toasted bread and a little salt j boil 
till reduced one half, and when cold 
take off the fat. 

Cool Drink. — Beat up a new-laid 
egg, and mix with it half a pint of new 
milk warmed, a spoonful of capillaire, 
as much rose-water, and a little scraped 
nutmeg. It must not be warmed after 
the egg is put in. 

Asses' Milk. — This useful drink for 
consumptive patients should be milked 
into a glass, kept warm by being set 
in a basin of hot water. A teaspoonful 
of rum may be added Just before it is 
drank. 

Lemonade. — For domestic use the 
addition of a small quantity of tartaric 
acid to carbonate of soda, to cause 
effervescence, makes an agreeable and 
wholesome drink. — Or the addition of 
sugar to lemon juice and water, makes 
a nice cool beverage. Tamarinds, cur- 
rants, cranberries, or capillaire, added 
to hot water, and allowed to cool, make 
good drinks for invalids. 

Barley Lemonade. — Put a quarter of 
a pound of sugar into a small stewpan 
with half a pint of water ; boil till it 
forms a thiekish syrup ; then add the 
rind of a fresh lemon and the pulp of 
two lemons. Boil for a few minutes, 
add two quarts of barley-water, strain 
when cool, and bottle for use. 

Barley Orangeade. — Made in the 
same way by substituting the rind and 
Juice of oranges, to which lemon juice 
is a great improvement. 

Broths.— The best broths are made 
from mutton, veal, chicken, eels, 
and beef ; their value as food being 
reckoned according to this order of 
placing. 

Mutton Broth. — Take a pound and a 
half of scrag of mutton ; break the 
boue^ and put into a stewpan with a 



good pinch of salt, and from three pints 
to two quarts of cold water. Let this 
simmer very gently for two hours and 
a half, skimming off every particle of 
fat. Serve plain. Another plan is to 
take the same quantity of meat and 
water, and stew for two hours and a 
half, with half a tablespoonful of salt, 
a dust of moist sugar, a button onion 
or two, a small stick of celery, and a 
slice or two of turnip. When begin- 
ning to boil draw it to the side of the 
fire, and let it simmer for two hours 
and a half, skimming off all the fat. 
Strain it through a fine hair sieve. 
The meat, if permitted, may be served 
separately. Pearl barley is an agree- 
able addition to mutton broth. Put 
in witl* the meat, say a tablespoonful, 
when first put on, and stew in the 
broth. It must not in this case be 
strained, but, after carefully skimming, 
remove the meat and vegetables. • Ver- 
micelli may be added after the broth 
is strained. Just giving it ten minutes 
steady boiling. Rice when added 
should have twenty minutes' boiling. 
Perhaps the best of these additions 
is arrowroot. After straining the broth, 
put it back in the pan, and when it 
boils up, stir in half a teaspoonful of 
arrowroot — previously made into a 
smooth paste, with a little cold water, 
and let it simmer for ten minutes. 

Veal ^ro^A.— Take two pounds of 
knuckle of veal; and cut up into small 
pieces, with a little bit of butter ; a 
few slices of carrot, turnip, and onion, 
a small stick of celery, and a pinch of 
salt; put these onin a stewpan, and stir 
for about ten or twelve minutes ; then 
add about two quarts, or a little more 
of hot water, and let the whole simmer 
for an hour and a half, skim, and 
strain through a hard sieve. Arrow- 
root, rice, or vermicelli may be added 
in the same way as directed for mut- 
ton broth. A calf's foot, split and 
boned, may with great advantage be 
stewed with the veal. If onions be 
disliked, they may be omitted. 

Chicken Broth. — Take the half of a 
small chicken, and put it on the fire 
in about a quart of cold water, with a 
small stick of celery, a bit of parsley, 
and ft pinch of salt ; when it boils 



DOMESTIC COOKERY. 



75 



skim thoroughly, and let it simmer for 
about an hour. Strain as before, A 
teaspoonful of flour .liiay be added as 
thickening. When the broth is strained 
put it back on the fire, and let it boil 
up, then add the flour, mixed to a 
paste with a little cold water, stir in, 
and simmer for fifteen minutes. 

Eel Broth. — Put a young eel or two 
cut up small into three pints of water, 
with parsley, and a few peppercorns ; 
let the whole simmer till the eels are 
broken, and the liquor reduced to half 
the quantity. Add a little salt. An 
excellent and nutritious broth may 
also be made in the same way from 
Tench. 

Beef Tea. — Take a pound of lean 
gravy beef without bone, and cut into 
small dice ; put on in a quart of cold 
water with a little salt. When it boils 
up skim carefully, and let it simmer 
very gently for thirty or forty minutes. 
Strain very carefully and put aside 
for use. Beef tea is always better if 
made the day before it is wanted, and 
then warmed up, as when cold every 
particle of fat can be removed. If 
wanted very good use a larger propor- 
tion of meat to the quart of water. 

Bahed Beef Tea.—Cvit up one pound 
of meat as before, and put it in a warm 
oven, in a jar, with nearly a quart of 
water, and a pinch of salt. Simmer 
very gently indeed for several hours. If 
put at night into an oven that has 
been very hot all day, and allowed to 
remain in till the morning, it should 
be done. Then strain as before. When 
allowed, beef tea is rendered more 
savoury by the addition of an onion, a 
few herbs, and a clove. 

Beef Tea in Ten Minutes. — When 
beef tea is wanted in a great hurry get 
some lean beef, put it on a board, and 
scrape it with a very sharp knife into 
shreds. Put into a stewpan, pour a 
tumbler of boiling toater over it, and 
let it stand by the fire, covered, for ten 
minutes. Then strain it into a tum- 
bler, which place in very cold water, 
remove the fat, pour into a warm tea- 
cup, stand it in hot water, and when 
warm enough serve. A piece of Lie- 
big's Essence of Meat, about as large as 
a walnut will make a pint of good 



beef -tea. Put the extract into a cup, 
and pour over it boiling water ; stir 
for two or three minutes, and add salt 
to taste. 

Babbits Stewed in Milk. — Make into 
a smooth paste two teaspoonfuls of 
flour and a little milk ; then add about 
a pint and a half moie milk, which 
must be very good and fresh. Cut up 
into small joints two very young rab- 
bits ; put into a stewpan with the 
milk, a blade of mace, and salt and 
pepper to taste ; stir from time to 
time, and simmer very slowly for about 
half an hour. This may be eaten either 
hot or cold. This quantity would 
suffice the invalid for four meals, so 
that half may be made. 

Stewed Cutlet. — Take off all the 
fat from a nice mutton cutlet, and put 
into a stewpan with a third of a pint 
of cold water, half a stick of celery, 
pepper and salt ; simmer very gently 
for fully two hours, skimming from 
time to time. The water must never 
be allowed to boil. Strain the broth 
and serve with the cutlet. When 
celery is not liked, omit it ; and sub- 
stitute a few sweet herbs. 
■^Stewed Calf^s Foot. — Stew a 
blanched calf's foot in a pint of milk 
and the same quantity of water, for 
about four hours, simmering gently all 
the time, with a flavouring of a little 
lemon-peel, mace, pepper, and salt, 
and when liked a little celery and 
onion. Stir in a gill of cream five 
minutes before serving. Take out the 
onion and celery. 

Mutton Chop. — Remove nearly all 
the fat, broil well over, or in front 
of a clear fire, and serve very hot with- 
out gravy or sauce ; with pepper and 
salt by the side of the plate. Lamb 
Chops are not recommended for inva- 
lids. 

Boiled and Boast Fowl — These in- 
valids' luxuries wiU be found under 
the heads Boasting and Boiling. 

Puddings and Fies. 

Yorkshire Pudding. — Beat up well, 
and mix gradually with six heaped 
tablespoonfuls of flour and a teaspoon- 
ful of salt, six eggs ; then pour in by 
degrees as much milk as will reduce 



76 



TAKE MY ADVICE. 



tlie butter to the consistence of rather 
thin cream. Beat the batter briskly 
and lightly the instant before it is 
poured into the pan, watch it care- 
fully that it may not burn, and let the 
edges have an equal share of the fire. 
When the pu.dding is quite firm in 
every part, and well coloured on the 
surface, it is done. If put under a 
roasting joint, it may be made thicker 
than if simply baked by itself. Pour 
off the fat before serving. 

Pease Pudding. — Take a quart of split 
peas, and dry them thoroughly before 
the fire : then tie them up loosely in 
a cloth, put into warm water, boil, 
until quite tender ; take them up, beat 
them well in a dish with a little salt, 
the yolk of an Qgg, and a bit of butter. 
Make the whole quite smooth, tie it 
up again in a cloth, and boil it an 
hour longer. Serve with boiled pork. 

Batter Pudding. — Mix smooth with 
a little milk three good tablespoonfuls 
of flour ; add a pint of milk and a bit 
of butter, stir well ; beat up with a 
little salt, three eggs, or four small 
ones. Boil for an hour in a well- 
floured cloth that has been wrung out 
of boiling water. This pudding is eaten 
with jam, stewed fruits, or marma- 
lade, or served plain with sweet sauce. 
It may also be baked— putting it into 
a buttered dish or tin, or several cups, 
and baking in a moderate oven for 
about half an hour. 

YeastDumplings. — Take half a quar- 
tern of bread-dough — that made with 
milk is best — put it in front of the fire 
for five minutes, make it into about 
eight or nine dumplings, put them into 
boiling water, and boil for eighteen to 
twenty minutes. Serve instantly. 

Suet Pudding. — Chop very fine six 
ounces of beef suet, add six ounces of 
flour, and two ounces of crumb of 
bread, grated, a little salt, a pint of 
milk, and six eggs well beaten ; mix 
the whole well together, and boil in a 
cloth for four or five hours; serve plain, 
to eat with meat, or with sweet sauce. 

Cheese Pudding, — Put into a sauce- 
pan half a pound of good grated cheese, 
with a pint of new milk, six ounces of 
grated bread crumbs, and two eggs 
well beaten ; stir well, till the cheese 



is dissolved ; then put it into a but- 
tered dish, and brown it in a Dutch 
oven, or with a salamander. Serve 
quite hot. 

Hasty Pudding. — Put a quart of 
water on to boil ; stir six tablespoon- 
fuls of Indian meal or rye-meal — 
sifted — thoroughly into a bowl of 
water ; when the water in the sauce- 
pan boils, pour into it the contents of 
the bowl, stir up well, and let it boil 
up thick, put in salt to taste; then 
sprinkle in meal, handful after hand- 
ful, stirring it all the time, and letting it 
boil between whiles. When it is so 
thick that you stir it with difficulty — 
it is done. It takes about half an hour. 
Eat it with milk or molasses. If the 
system is in a restricted state, nothing 
can be better than rye hasty pudding 
and West Indian molasses. Dyspepsia 
is greatly relieved by it. Be careful to 
observe that Indian corn in all its pre- 
parations requires thorough cooking, 
If not sufiiciently done, it loses its fla- 
vour and becomes indigestible. 

Hominy Pudding. — This may be 
either baked or boiled. Mix the ho- 
miny (Indian corn bruised) which has 
been previously boiled, either in milk 
or water, with eggs, a little sugar and 
nutmeg, a little chopped suet, and 
with or without currants and raisins, 
as preferred. Tie up in a basin, and 
boil two hours, or put into a pie dish, 
and bake in a moderate oven. 

Potato Pudding. — Take two or three 
pounds of boiled potatoes (cold ones will 
do), pound them in a mortar with from 
half a pound to a pound of butter, previ- 
ously melted for the purpose, the same 
weight of pounded loaf sugar, a quarter 
of a pound of blanched sweet almonds 
bruised, a little grated nutmeg, and * 
half a glass of ratafia, or other liqueur 
(brandy will do if no liqueur at hand). 
Boil in a cloth, or a buttered basin, 
and serve with sweet sauce (see Receipt) . 

Bread Pudding. — Take any good 
pieces of stale bread, and scald them in 
boiling milk or water. When cold 
mash the bread, and having laid in the 
bottom of a pudding dish some pre- 
served gooseberries, currants, or other 
fruit, jam, or marmalade, add the 
bread ; then pour over it some good 



DOMESTIC COOKERY. 



77 



milk, tliree well beaten eggs, and a 
little orange-flower water; bake for 
half an hour. Grate nutmeg over the 
top when served. 

Brown Bread Pudding. — A capital 
pudding is made of stale brown, or 
even white bread, by cutting it into 
thin slices, and browning it in a mo- 
derate oven, then reducing it to a very 
fine powder, and soaking it in as much 
gin, rum, or brandy, as it will fairly 
absorb. Whip up the yolks of a few 
eggs, and make the whole into a paste. 
Then whisk the whites of the eggs 
very stiif, add to them some sliced 
candied peel — citron is best — and a 
little powdered cinnamon. Mix all 
v/ell up together, put into a buttered 
dish or mould and bake in a moderate 
oven for an hour to an hour and a 
half. Make a sauce of a few blanched 
and sliced almonds, c]irrants, or rai- 
gins, candied peel — cut up very small 
— ^made hot in a little port or Bur- 
gundy, and pour over the pudding. 
For economy the sauce may be dis- 
pense'd with. 

Plum Pudding. — There are various 
excellent receipts for making a Christ- 
mas pudding, and we have selected a 
few of the best for this E.iglish dish. 
Christmas puddings may be made in 
the autumn, boiled so that another 
hour's boiling Mall suffice, taken out 
of their cloths, and put into a dry 
place until wanted, then put into 
boiling water, boiled fast for one hour, 
and served. 

1. Put into a large basin one pound 
of fine Malaga raisins (picked and 
stoned), one pound of best currants 
(well washed in several waters, dried 
in a coarse clotji, and carefully picked), 
three- q\xa.rters of a pound of powdered 
loaf or line brown sugar, one pound of 
sweet beef suet (chopped moderately 
fine), half a pound of beef marrow 
(cut up small) — if beef marrow cannot 
be obtained use another half pound of 
chopped suet ; eight ounces of candied 
peel — citron, lemon, and orange 
mixed— (sliced very thin), two ounces 
of ground or finely chopped sweet 
almonds, five ounces of flour, and five 
ounces of fine bread crumbs. Add a 
grated xxutmeg, or ' half a stick of 



powdered cinnamon, and a teaspoonful 
of salt, and mix the whole thoroughly 
with a little milk, a glass of brandy, 
and ten or tM'^elve eggs (previously 
thoroughly beaten up together). It 
may then be either boiled in a well- 
floured cloth, or a pudding mould, 
tied up in a cloth. Put into a large 
saucepan full of boiling water, and 
let it boil fast for fully six hours — if 
in a mould one hoiir longer. Turn 
out carefully, cover the top with 
powdered sugar, decorate with a 
sprig of holly, and send to table very 
hot, with a little blazing brandy in 
the dish. Of course the holly and 
lighted brandy belong only to Christ- 
mas. Brandy sauce {see Receipt) 
usually accompanies Christmas plum 
pudding. 

2. One pound and a half of finely- 
chopped beef suet, one pound of grated 
bread, one pound of well - washed 
currants, one pound of stoned raisins, 
one glass of brandy, half a nutmeg 
grated, a teaspoonful of salt, eight 
eggs, leaving out half the whites, a 
small quantity of loaf sugar (in pow- 
der), and a few bitter almonds. Boil 
in a floured cloth for six hours. Serve 
as before. 

3. Half a pound of potatoes, a quarter 
of a pound of carrots, well-boiled and 
worked through a colander, a table- 
spoonful of treacle, half a pound of 
currants, half a pound of raisins, 
quarter of a pound of moist sugar, 
quarter of a pound of suet, well 
chopped, four ounces of candied peel, a 
little grated nutmeg, and salt, half a 
pound of fiour ; mix all together the 
night before wanted, and boil hard for 
four hours. 

4. Take one pound of suet, chopped 
fine, one pound of grated bread, one 
pound of carrots (boiled and passed 
through a colander), one pound of 
raisins, stoned, half a pound of cur- 
rants, the rind of half a lemon shred 
as fine as possible, four eggs, a glass 
of brandy, a little grated nutmeg and 
salt, and as much milk as will make 
it a proper consistence ; boil it nine 
hours, and serve as before. 

5. Take half a pound of grated 
bread or fiour, half a pound of suet, 



78 



TAKE MY ADVICE. 



three ounces of brown sugar, half a 
pound of currants, half a pound of 
raisins, a wineglass of brandy, the 
yolks of five eggs and whites of two, 
one nutmeg, grated ; a little salt ; 
candied peel to taste. Mix well and 
boil four hours. 

6. Take half a pound of suet, 
chopped fine, half a pound of grated 
bread, half a pound of raisins, stoned ; 
half a pound of currants, the yolks of 
three eggs, and the whites of two, a 
little nutmeg, two spoonfuls of sugar, 
and a salt-spoonful of salt. Boil six 
hours ; serve as before. 

7. Take one pound of fresh beef 
suet, finely minced, add a pound of 
raisins (stoned and chopped), the same 
weight of currants (well washed, dried 
and picked), half a pound of flour, 
half a pound of grated bread, the peel 
©f a lemon grated, half a niitmeg, 
grated, eight eggs well beaten, six 
ounces of candied citron, lemon, and 
orange peel, half a pound of brown 
sugar, a tea-spoonful of salt, a glass of 
brandy, and a tea-cupful of cream or 
milk ; mix all these ingredients well 
together, put them into a floured cloth, 
and boil for about seven hours, taking 
care that it does not stop boiling dur- 
ing that time, and keeping the vessel 
well filled up with boiling water as it 
wastes ; before serving, strew pow- 
dered loaf sugar over it. Serve with 
brandy sauce {see Receipt). 

Baked Plum Pudding. — Scald a 
French roll in boiling milk, when the 
bread has become well soaked, drain off 
what milk remains, and, with a silver 
spoon, beat the bread to a pap, to 
which add a quarter of a pound of 
well cleaned currants, a quarter of a 
pound of melted butter, a little lemon 
peel and nutmeg, grated, a few 
blanched sweet almonds (chopped 
fine), and the yolks of four eggs well 
beaten, and sweeten to palate ; mix 
all well together, pour into a buttered 
pie dish, and bake for half an hour. 
This pudding is better eaten cold. 

Family Plum Pudding. — Take a 
pound of flour, hu,lf a pound of beef 
suet, minced fine, half a pound of 
well washed currants, the rind of half 
a lemon grated, a few bitter almonds, 



grated, a little nutmeg, a pinch of 
salt, and an ounce of brown sugar j 
mix all these ingredients well together 
with four eggs, well beaten, and a 
little milk ; pour into a buttered pie 
dish or tin, and bake in a moderate 
oven for an hour. When done, turn 
it out, and strew it over with pow- 
dered lump sugar. 

Mince-Meat Pudding. ^^Mcq up a 
stale Savoy cake, and fill up a pudding 
mould with it and mince-meat made 
thus : — Mince separately, very finely, 
two pounds of kidney beef suet, a 
quarter of a pound of mixed candied 
peel, half a pound of cooked beef — 
very lean — and two pounds of apples. 
Put all these things into a pan with 
two pounds of fine currants (washed, 
dried, and picked), a pound of raisins 
(stoned and chopped fine), a pound of 
moist sugar, and an ounce of mixed 
spice. Mix well together, and then 
add a gill of lemon juice, and about 
half a bottle of brandy. Mix these 
thoroughly until the whole is wet, but 
firm; then put into Jars, and cover 
over with bladders to keep them air- 
tight ; a little cinnamon, or ginger, or 
a few cloves may be added at will, 
and the quantity of citron peel in- 
creased. In a week this is ready for 
use. When the mould is full pour in 
some custard ; bake for about half an 
hour. 

Roly Poly Pudding. — Roll out some 
pudding crust (see Paste), and cover 
one side with any jam, marmalade or 
mincemeat. Roll up till it is the same 
shape as a large sausage, and tie it up 
rather loose in a floured cloth, care- 
fully securing the ends. Put on in 
boiling water, and boil for about two 
hours, or longer if the pudding is very 
large, and serve either whole or in 
slices, with sweet sauce {see Receipt). 
A variation of this pudding is to sub- 
stitute raisins and sugar for the jam 
or marmalade. 

Lemon Dmnplings. — Chop fine four 
ounces of suet, and mix with eight 
ounces of bread-crumbs, four onrices 
of brown sugar, and the grated or 
finely-minced rind of a lemon. Mix 
thoroughly, add the juice of the 
lemon, strained through muslin ; then 



DOMESTIC COOKERY, 



79 



add two beaten eggs, stir until the 
whole is amalgamated, then put into 
small buttered tins or cups, tie over, 
and boil fast for nearly an hour. 
Serve with powdered sugar and wine 
sauce (see Receipt). 

Apple Dumplings. — Peel and core 
half a dozen large apples, sugar to taste 
cover each of them with crust, tie in 
floured cloths, and boil for about three- 
quarters of an hour. Take off the 
cloths and serve hot. These may be 
baked,' by putting them into a baking- 
dish or tin, without cloths, and baking 
in a moderately hot oven for thirty to 
forty minutes, or even longer if the 
apples be large. 

Currant Dumplings. — Take six or 
seven ounces of finely-chopped suet, 
and mix it with a pound of flour ; 
clean three-quarters of a pound of 
currants, and add to the flour and 
suet, then make the whole into a soft 
dough with milk (water will do, but 
milk is far better) ; divide this quan- 
tity into about eight dumplings, drop 
them into a saucepan of boiling water, 
and boil hard for about forty minutes ; 
shake the saucepan now and then to 
prevent them sticking. They may 
also be tied up in cloths, and will 
then require more than an hour's 
boiling. 

Egg Pudding. — Mix together tho- 
roughly the yolks of eight, and the 
whites of three eggs, well beaten, haK 
a pint of rich cream, half a pound of 
good brown sugar, a little flour, a 
little grated nutmeg, and a glass of 
brandy ; melt half a pound of butter, 
add the above to it when nearly cold, 
and put the whole into a dish lined 
with puff paste ; bake in a slow oven 
for twenty minutes. 

Plain Custard. — This very agree- 
able accompaniment to fruit tarts is 
made thus :— Boil in a quart of milk, 
a bit of cinnamon, lemon peel, and 
grated nutmeg ; when this is nearly 
cold, strain, and mix with it a table- 
spoonful of flour, the yolks of eight, 
and the whites of four eggs, well 
beaten ; boil in a buttered basin for 
half an hour. A better way is to add 
a few ounces of sugar to the mixture, 
and bake in a very slow oven for half 



an hour. You may fiavour with bitter 
almonds instead of lemon, and by 
using part cream, and increasing the 
number of eggs, enrich the custard. 

Another and Simpler Mode is to 
mix a quart of new milk with eight 
eggs well beaten, strain through a 
hair sieve, and sweeten to taste ; 
add a quarter of a saltspoonful of 
salt, and pour the custard into a 
deep dish, with or without a lining 
or rim of paste ; grate cinnamon or 
nutmeg and lemon-peel over the top ; 
and bake in a very slow oven thirty 
minutes, or even longer, should it not 
be firm in the centre. A custard, 
well made and properly baked, will 
appear quite smooth when cut, and 
there will be no whey at the bottom. 
Custard Pudding. — Butter and pep- 
per a mould, and put in, broken in 
pieces, the remains of any kind of 
pudding, such as plum, cabinet, or 
college, fill up with custard, and bake 
for about half an hour. 

College Pudding. — Chop very fine 
half a pound of beef suet — beef marrow 
is better — and add to it half a pound 
of well-cleaned currants, four ounces 
of bread-crumbs, three well-beaten 
eggs, a little nutmeg and salt. Add 
half a glass of brandy, and suflicient 
milk to reduce the whole to a proper 
consistency ; put into small moulds or 
cups, bake for about half an hour, and 
serve with wine sauce (see Receipt). 

Cabinet Pudding. — The best way to 
make this favourite pudding is to butter 
the inside of a round basin or mould, 
and stick about it some dried cherries, 
or raisins, then about three parts fill 
the mould with sponge cake, inter- 
spersing a few ratafias, over which 
sprinkle a glass of brandy. Then have 
ready the following custard : boil a 
pint of milk, in which infuse the rind 
of two lemons, cut thin, in a basin ; 
have six whole eggs, which well 
whisk, with a quarter of a pound of 
powdered loaf sugar, and add the milk 
by degrees ; pass through a strainer 
and fill up the basin or mould, round 
the edge of which place a band of 
buttered paper ; have a convenient- 
sized stew-pan, with about two inches 
in depth of boiling water, place in 



80 



TAKE MY ADVICE. 



your pudding, cover a sheet of paper 
over, and let simmer gently over tlie 
lire, keeping the stew-pan covered 
until the pudding becomes quite firm, 
when serve thus : take out, detach 
the paper, and turn from the mould 
over upon a dish ; have ready the fol- 
lowing sauce : put half a pint of melted 
butter into a stew-pan, into which 
stir the yolks of two eggs, and add a 
glassful of brandy, with the juice of a 
lemon, and sufficient sugar to sweeten 
it ; stir over the fire until it becomes 
a little thick, when pass it through a 
strainer ; sauce over the pudding; and 
serve. Many persons prefer the sauce 
served separately in a tureen. 

Fig Pudding. — Chop very fine half 
a pound of good figs and six ounces of 
beef suet ; mix the latter with twelve 
ounces of grated bread-crumbs, then 
add the figs, six ounces of moist sugar, 
and a little nutmeg ; bind the whole 
well with an egg, and add a gill of 
good milk or cream. Boil in a mould 
for about four hours, and serve with 
sweet sauce [see E-eceipt). 

Ginger Pudding. — Mix over the fire 
half a pound of flour and the same 
quantity of butter ; pour in gradually 
a quart of boiling milk ; when tho- 
roughly amalgamated, put in half a 
pound of shredded preserved ginger, 
and the yolks of six or eight eggs, 
previously well beaten. M^x well, 
and let it stand ; then whisk the 
whites until very stiff, add them 
lightly, put into a buttered and 
papered mould, and bake in a slow 
oven for nearly two hours. 

Citron Pudding, — Line a pie-dish 
with puff-paste (see Receipt), and put 
into it — previously well mixed to- 
gether — the yolks of seven eggs well 
beaten, a quart of good milk — cream 
is better — two table-spoonfuls of flour, 
half a pound of powdered loaf-sugar, 
a little nutmeg, half a pound or 
more of candied citron peel, sliced 
very thin and then cut small, and a 
glass of any liqueur or brandy. Bake 
in a slow oven. This pudding is 
dc!"cious. 

Castle Pudding. — Take six ounces 
each of fresh butter, flour, and pow- 
dered loaf sugar. Let the butter half 



melt before the fire, then beat it into 
a cream. Then beat the yolks and 
whites of three new-laid eggs separate 
and then together for fully a quarter 
of an hour. Mix the butter and eggs 
together, add the sugar, and then the 
flour by degrees ; flavour with a little 
grated nutmeg and lemon peel. Lightly 
butter half a dozen cups, divide the 
mixture between them, and bake for 
half an hour in a slow oven ; turn them 
out and serve with powdered sugar. 

Jenny Lind's Pudding. — Take the half 
of a stale loaf, and grate the crumb ; 
butter a pie-dish well and put in a 
thick layer of the crumbs ; pare and 
slice ten or twelve apples, and put a 
layer of them and sugar ; then crumbs 
alternately, until the dish is full ; put 
a bit of butter on the top, and bake it 
in a slow oven. 

Lemon Pudding. — Take four fine 
lemons, and boil them in water until 
quite soft, keeping them closely 
covered the whole time, take ovit the 
pips, and pound the lemons to a 
paste ; then add half a pound of loaf 
sugar, finely powdered, haK a pound of 
fresh butter beaten to a cream, and 
the yolks of six eggs well beaten ; mix 
these well together, and bake it in a 
tin lined with puff paste; before serv- 
ing, turn it out, and cover the top 
with sifted lump sugar. 

range Pudding. — Mix well together 
the yolks of nine and the whites of 
five eggs, six tablespoonfuls of orange 
marmalade, half a pound of powdered 
lump sugar, and the same weight of 
melted butter; six tablespoonsfuls of 
grated bread, and half a pint of cream; 
bake in a dish lined and edged with 
puff paste. Add a little ratafia or 
brandy when put into the dish. 

Marrow Pudding. — Take the crumb 
of a French roll, and pour over it three 
pints of boiling milk ; cover closely for 
an hour ; then add to it a pound of 
beef marrow cut into small bits, half 
a pound of raisins stoned, the same 
quantity of currants, well washed and 
dried, twelve eggs well beaten, and a 
little salt, grated nutmeg and lemon 
peel; mix well all these ingredients 
with the bread and milk, sweeten with 
brown sugar, and bake for half an 



DOMESTIC COOKERY, 



81 



hour in a slow oven. The dish may 
be lined or not with puff paste, as ap- 
proved, A small glass of liqueur or 
brandy may be added when the pud- 
ding is well mixed. Instead of bread 
many persons use stale cake ; and they 
also substitute candied peel for the 
raisins. 

Blmharh Pudding. — Take some fine 
sticks of rhubarb ; peel and cut small 
sufficient to weigh about a pound or a 
pound and a quarter, which put into 
a clean saucepan with eight or ten 
ounces of sugar, the rind of one lemon, 
grated, the juice, and half a teaspoon- 
f ul of powdered cinnamon. Place the 
whole on the fire, and stir it occasion- 
ally at first, but constantly at last, 
until reduced to a sort of marmalade : 
take it from the fire, and pass through 
a hair sieve into a basin, mix with it 
about an ounce or two of fresh butter, 
or cream. Line a pie dish with puff 
paste ; let it be thin at the bottom, 
but thick on the edge. When the 
preparation is cold, fill the dish with 
the rhubarb, and bake in a moderate 
oven until the paste is sufficiently done. 

Muffin Pudding. — Cut into very thin 
slices six stale muffins, lay them in a 
deep dish, and pour over them half a 
pint of brandy ; soak. Simmer half a 
pint of cream (or good milk), with a 
stick of cinnamon, the grated peel of a 
large lemon, and four ounces of lump 
sugar, for ten minutes ; then take it off 
and keep stirring until cold. Mix it 
by degrees with the yolks of eight 
eggs, well beaten. Butter a plain 
mould, and line it with the muffins, 
the crusty sides outwards. Fill up the 
mould with alternate layers of dried 
cherries or other fruit, and the crumb 
of the muffin. Flavour the custard 
with orange-flower water, vanilla, 
lemon, or any other favourite essence, 
and pour it into the mould. Keep the 
mould upright by setting it in bran 
until the custard has sqaked in. Bake 
half an hour in a moderate oven and 
serve hot. 

Ahnond Pudding. — Reduce to pow- 
der, or paste, six ounces of sweet al- 
monds ; take six ounces of powdered 
white sugar, a teaspoonful of lemon- 
peel grated, a few drops of essence of 



lemon, and eight eggs, omitting two of 
the whites. Beat up the eggs well, 
and then mix in the other ingredients, 
beating the whole /or a full hour, and 
always one way ; when the oven is 
ready, oil the dish with salad oil, and 
set the pudding into the oven the min- 
ute it is made. This pudding must 
be beaten for fully the time specified. 

Bread and Butter Pudding. — Lay 
into the bottom of amou^lcl,orpie-diph, 
well buttered, some thin slices o a 
French roll, buttered, (many per&ons 
prefer stale bread), strew over them a 
layer of well washed currants, and so 
on alternately, until the shape is half 
filled; then add half a pint of currant 
wine, or, if not at hand, brandy or 
rum ; let this stand for about an hour, 
and then pour over it a quart of good 
milk, in which six eggs have been 
beaten, a little grated nutmeg, and 
sugar: boil or bake in a very slow 
oven two hours, (or imtil quite done), 
and serve with wine sauce (see Re- 
ceipt). 

Tapioca Pudding. — Soak three table- 
spoonfuls of tapioca for an hour in 
warm water ; then strain, and mix it 
with the yolks of six, and the whites 
of three eggs, well beaten, three pints 
of good milk, a little grated nutmeg, 
lemon peel, and a glass of sherry; 
sweeten to taste; bake in a buttered 
pie dish lined with puff-paste (see 
Receipt). 

Sago Pudding. — Take two heaped 
tablespoonfuls of well-washed sago, 
and boil it in a pint of milk (water 
will do), M'ith a little grated lemon 
peel, and cinnamon ; when rather thick, 
add as much sherrj^ and sugar as neces- 
sary ; then beat the yolks of five, and 
the whites of two eggs, ai:d mix to- 
gether; pour the whole into a pie dish 
lined with puff paste, and bake about 
forty minutes. 

Arroivroot Pudding. — Mix to a 
smooth paste a heaped tablespoonful 
of arrowroot in a little miik. Then 
boil a quart of milk, pour it over the 
arrowroot, and let it get cool, wher 
add the yolks of three eggs, v/el 
beaten, three ounces of powdered loa/ 
sugar, and two ounces of butter, 
broken into small bits ; fiavour with a 

6 



82 



TAKE MY ADVICE. 



little nutmeg or cinnamon. When 
well mixed, turn into a buttered dish 
lined with puff paste, and bake lor 
about a quarter of an hour. 

Souffle Rice Pudding. — Take two 
ounces of rice, washed and dried ; put 
into a stewpan with nearly a pint of 
milk, an ounce of butter, half the rind 
of a lemon, free from pith, a little salt, 
and a spoonful of powdered sugar; set 
upon the fire until boiling, when draw 
it away and let simmer very gently 
until the rice is quite tender, when 
take it from the fire, and beat well 
with a wooden spoon until forming a 
smooth paste; add the yolks of four 
eggs, mixed well ; pour the whites of 
the eggs into a bowl, whisk them until 
very stiff, and mix with the prepara- 
tion : have ready, buttered lightly, a 
deep pie dish, pour in the mixture, 
and about a quarter of an hour before 
ready to serve, place it in a moderate 
oven, serving the moment you take it 
from the oven. Souffle of ground rice 
is made the same as the above, the rice, 
however, not requiring so long to sim- 
mer as when whole. As also are souf- 
fles of tapioca, semolina, vermicelli, 
&c,, changing their flavours according 
to taste, using vanilla, lemon, orange, 
orange-flower water, or a small quan- 
tity of any description of liqueur. A 
few currants, or any sort of light pre- 
serve or jam, may also be mixed with 
any of the preparations, or laid at the 
bottom of the dish, which greatly im- 
proves the appearance and flavour of 
the pudding. 

Boiled Rice Pudding. — Take half a 
pound of well-cleaned rice and boil it 
till tender in water, then put into a 
basin, and stir into it four ounces of 
butter, four ounces of sugar, some 
nutmeg and lemon peel grated, work 
the whole well together, adding a 
pound of well washed and cleaned 
currants; when the whole is tho- 
roughly mixed, put it into a pudding 
cloth, and boil for two hours; serve 
with wine sauce {see Receipt). 

Ground Rice Pudding. — Take a quar- 
ter of a pound of ground rice and mix 
it in a pint of boiling milk, let it boil 
up for several minutes, stirring con- 
tinually, then add a quarter of a pound 



of butter, when nearly cold sweeten it 
to taste, add the yolks of six and the 
whites of three eggs, well beaten, a 
little orange- flower water, or other 
flavouring, a little grated nutmeg, and 
a small glass of brandy, or liqueur ; 
bake in a Dutch oven, or brown with 
a salamander. 

Baked Rice Pudding. — Take a quar- 
ter of a pound of well washed rice, 
and let it simmer over a slow fire in a 
quart of milk, with a stick of cinna- 
mon, or a few bitter almonds, till the 
milk begins to thicken ; then take it 
off, and when a little cool stir in a good 
sized piece of butter, a quarter of a 
pound of good brown sugar : the yolks 
of four eggs, well beaten, shoixld be 
poured over the top, when all the 
other ingredients are well mixed ; grate 
a little nutmeg over the top, and bake 
for twenty minutes in a slow oven. 

Plain Baked Rice Pudding. — Wash 
a quarter of a pound of rice thoroughly 
and let it swell in a quart of hot milk; 
then add two or three eggs well beaten, 
sugar to taste, and a little nutmeg. 
Bake in a slow oven. A very good 
rice pudding may be made without the 
eggs, by simply placing rice and sugar 
in sufficient milk, and baking gradu- 
ally in a slow oven. The rice will then 
swell and take up all the milk. Pro- 
portions — a quarter of a pound to a 
quart or three pints of milk. 

Treacle Pudding. — Take one tea- 
cupful of molasses, about two ounces 
of minced suet, three tablespoonfuls 
of Indian meal. Scald the meal with 
boiling water or milk, mix it quite 
thin ; when nearly cold, add four eggs 
well beaten. It requires three hours' 
boiling in a floured cloth. 

Baked Indian Meal Pudding is made 
thus : — Boil a quart of milk, and while 
boiling, stir in seven spoonfuls of In- 
dian meal, mix it quite thin ; when it 
is moderately warm, add a tea-cupful 
of treacle, a little grated ginger and 
salt, four eggs, a hxmp of butter the 
size of an egg. Bake in a moderate 
oven till quite firm. 

Rice and Fruit Pudding. — Take half 
a pound of well washed and dried rice, 
put it into a deep dish, just moisten it 
witb milk and set it into a gentle 



DOMESTIC COOKERY. 



83 



oven ; add milk to it at intervals, in 
small quantities, until the grain is 
swollen to its full size, and is tender, 
but very dry ; then mix with it two 
dessert-spoonfuls of powdered sugar, 
and five tablespoonfuls of rich cream. 
Fill a tart-dish almost to the brim with 
fruit properly sugared, heap the rice 
equally over it, leaving it rough, and 
bake it in a moderate oven for half an 
hour. If the fruit be of a kind to re- 
quire a longer time it must be half 
stewed with the sugar put into the 
dish. 

Fresh Fruit Puddings. — Use good 
crust, about half an inch thick, and 
well sweeten the fruit. Stone fruits, 
such as greengages, plums, damsons, 
peaches, nectarines, apricots, and even 
cherries, are improved by cutting in 
halves, taking the stones, and adding 
the kernels to the pudding. In any 
case, carefully wipe off the bloom, 
stalks, &c., and reject all the un- 
sound fruit. Currants, raspberries, 
blackberries, gooseberries, &c., must 
be carefully picked, so that no stalks, 
mould, &c., go into the pudding. 
Sugar must be added to these pies ac- 
cording to taste, and the nature of the 
fruit. A little whipped cream, just 
flavoured with cinnamon, or vanilla, 
is an excellent addition. They must 
always be boiled in a basin — tied in a 
floured cloth — and put into boiling 
water. The time of boiling depends 
entirely upon the size of the pudding 
and the kind of fruit used. 

Boiled Apple Pudding. — Line a but- 
tered basin with a good crust, slice 
up sufficient apples (peeled and cored), 
to fill it, adding from time to time, 
sugar, an occasional clove and a shred 
of lemon peel. When full add nearly 
a wine-glassful of lemon juice 
(strained), and cover over with the 
crust ; join up well that no water gets 
in, and tie up tight in a floured cloth 
— previously wrung out of boiling 
water. Put on in a large pan of 
boiling water, and boil fast and con- 
tinuously for fully two hours. You 
may boil in a cloth without the basin, 
but it is not so good. 

Another Mode is, to chop a pound 
of apples (peeled and cored), very 



fine, add them to half a pound of 
minced suet, half a pound of washed 
currants, half a pound of grated bread, 
and a few minced almonds. Add six 
ounces of moist sugar, and a little 
grated nutmeg, bind the whole with 
six yolks and four whites of eggs, mix 
thoroughly, add a glass of brandy, 
put into a buttered mould, tie over 
with a floured cloth, and boil for four 
hours. 

Baked Apple Pudding. — Pare, core, 
and cut up small, a dozen large-sized 
apples, put them in a stewpan with 
just enough water to save them from 
burning ; when stewed to a pulp, add 
three ounces of butter, melted, sugar 
to taste— say a quarter of a pound — 
and three eggs, well beaten. Beat 
the whole together for a few minutes ; 
strew some fine bread-crumbs over 
the bottom of a well-buttered pie- 
dish, put in the apple ; cover with 
more bread-crumbs ; cut half an ounce 
of butter into little bits and put them 
about the top ; bake in a moderate 
oven for thirty to thirty-five minutes. 
A little lemon-peel, or a clove or two, 
improves the flavour. 

Fresh Fruit Pies. — Do not line the 
dish with paste, but put a strip round 
the edge of the dish to fasten the 
cover to. Always use good puff-paste 
(see Heceipt). Invert a small cup in 
the centre of the pie-dish, and heap 
up the fruit (for remarks upon fruit 
see Fresh Fruit Puddings), use plenty 
of sugar, and, if liked, a little whipped 
cream, flavoured with vanilla or cin- 
namon. We are told that a large 
quantity of the free acid which exists 
in rhubarb, gooseberries, currants, 
and other fruits, may be judiciously 
corrected by the use of a small quan- 
tity of carbonate of soda, without in 
the least affecting their flavour, so 
long as too much soda is not added. 
To an ordinary-sized pie or pud- 
aing as much soda may be added 
as will cover a shilling, or even twice 
such a quantity if the fruit is very 
sour. If this little hint is attended 
to, many a stomach-ache will be pre- 
vented, and sugar saved ; because, 
when the acid is neutralized by the 
soda, it will not require so much sugar 

6—2 



84 



ta7<:e my advtce. 



to render the sour sweet. Some of 
the most favourite pies are red currant 
and raspberry, gooseberry and rhu- 
barb, apple and rhubarb, currant and 
cherry, plum, greengage, and damson. 

Rhubarb Pie, — Take some fine rhu- 
barb, strip off the skins, and cut the 
sticks into inch pieces ; fill a large 
dish-with them, coA-er with sugar, and 
flavour with lemon-juice and peel, 
cinnamon or vanilla. Put this in the 
oven, and when considerably shrunk, 
put into a smaller dish, add more 
sugar and flavouring, if required, 
cover with a good crust and bake for 
about half an hour. 

ApiJle Tart. — Take two dozen fine 
apxjles, peel, core, and slice them ; 
put the slices into a dish with strips 
of lemon-peel, a few cloves, and a 
little grated nutmeg or cinnamon ; 
build the apples up in a dome to the 
centre of your dish, and cover over 
with fully half a pound of powdered 
sugar, make a band of paste half an 
inch in thickness, lay it round the 
rim of the dish ; roll out the cover 
(puff-paste) to the thickness of a 
quarter of an inch, cover over, egg the 
top over, and place in a moderate 
oven to bake, which will take about 
an hour ; just before taking from the 
oven, sift a little white sugar over. 

Pumpkin Pie. — Out into small thin 
slices, and fill a pie-dish with, a ripe 
pumpkin (previously skinned, halved, 
and the seeds and fluffy part re- 
moved) ; add a salt- spoonful of ground 
pimento, and a table- spoonful of sugar 
with a small quantity of water. 
Cover with paste, and bake in the or- 
dinary way. It is much enriched 
when eaten by adding clotted cream' 
and sugar. An equal quantity of 
apples with the pumpkin improves it. 

Crust for Puddings and Pies. 

Puff- Paste. — There are various re- 
ceipts for puff-paste, but Soyer's is 
the best. " Put one pound of flour 
upon your pastry slab, make a hole in 
the centre, in which put the j'^olk of 
one egg and the juice of a lemon, with 
a pinch of salt, mix it with cold water 
(iced in summer, if convenient) into 
a^of tisji flexible paste ; with the right 



hand dry it oft' with a little iiour until 
you have cleared the paste from the 
slab, but do not work it more than 
you ca,n possibly help, let remain two 
minutes upon the slab ; then have a 
pound of fresh butter from which you 
have squeezed, all the buttermilk in a 
cloth, bringing it to the same con- 
sistency as the paste, upon which 
place it ; press it out with the hand, 
then fold the paste in three so as to 
hide the butter, and roll it with the 
rolling-pin to the thickness of a quarter 
of an inch, thus making it about two 
feet in length ; fold over one third, 
over which again pass the rolling-pin ; 
then fold over the other third, thus 
forming a square, place it with the 
ends top and bottom before you, 
shaking a little flour both under and 
over, and repeat the rolls and turns 
twice again as before ; flour a baking 
sheet, upon which lay it, upon ice or 
in some cool place (but in summer it 
would be almost impossible to make 
this paste well without ice) for half 
an hour, then roll twice more, turning 
it as before, place again upon the ice 
a quarter of an hour, give it two more 
rolls, making seven in all, and it is 
ready for use when required, rolling 
it to whatever thickness, according 
to what you intend making." 

Half Puff-Paste. — This is excellent 
for all fruit tarts. Eight or ten 
ounces of butter must be allowed to 
every pound of flour ; egg and lemon- 
juice as above. Three or four times 
rolling will sufSce. It must stand in 
a cool place for twenty minutes before 
using. 

Suet Pteff- Paste is made exactly as 
with butter, preparing the suet thus : 
For every pound of flour take a pound 
of kidney beef suet ; chop it very fine, 
and remove all skin, &c. Pound in a 
mortar — just moisten with butter or 
oil from time to time — until the whole 
sticks together, and is quite smooth 
and of the consistency of bittter. 

Short Paste. — Rub into a pound of 
flour, eight ounces of butter, and about 
a couple of ounces of finely-sifted 
sugar ; take the yolks of two good 
large eggs and beat in about a gill of 
milk; mix these with the flour and 



DOMESTIC COOKERY. 



85 



butter into a very smooth paste ; roll 
this oxit two or three times, put in a 
cool place for a little while, and it is 
ready for use. 

Common Paste. — Rub eight ounces 
of fresh butter well into twenty ounces 
of flour ; make this into a smooth paste 
with water — say one third to half a 
pint — roll out twice or thrice and use. 
By adding to the flour tM^o or three 
ounces of finely-powdered sugar (be- 
fore the water, but after the butter), 
this paste is made very suitable for 
fruit tarts, &c. 

Pudding Crust. — Chop veri/ fine, six 
ounces of beef suet, and rub well into 
one pound of flour ; add gradually 
fiufficient water — say half a pint — to 
make this into a smooth paste, roll 
out twice, and use. Eight or even 
ten ounces of suet may be used for 
richer crusts. 

Dripping Crust. — Clarify your drip- 
ping (beef is best) by boiling it over 
a slow fire for a few minutes, and 
skimming carefully ; then take it up, 
let it cool a little, and then pass 
through muslin, and put away in jars 
in a cool place for use. Make into a 
smooth paste one pound of flour and 
half a pint of water ; break six 
ounces of this clarified dripping into 
small pieces, and roll out the paste a 
few times, adding the dripping, by 
piitting it on the crust, by degrees. 
The addition of two or three ounces 
of sugar makes this into a fairly good 
fruit-pie crust. Dripping from roast 
beef and mutton may be used for 
ordinary crusts without clarifying. 
Keep each sort of dripping in a separ- 
ate jar. Marmalade pots do very well 
for this purpose ; and when the drip- 
ping is quite cold and set, they may 
be covered over with paper till needed 
for use. 

Fastry, Jellies, Creams, &c. 

Vol-au-Vent.~llhi% is, well done, 
the triumph of the pastry-cook's art. 
It must, however, be baked in a very 
hot oven, or it will not be strong 
enough to stand upright. The best 
plan, therefore, is to obtain the stand- 
ing pufi"-crust hot from your pastry- 
cook. Anything may be put into a 



vol-au-vent — meat, poultry, game, 
fish, fruit, or preserve. With your 
paste-crust ready baked, you can fill 
it with whatever you please. Cover 
over, and serve either cold or hot ; 
'if the latter put the whole into a 
gentle oven and warm up. 

Open Fruit Tarts. — Line the inside 
of a shallow tart-dish with puff-paste 
{see Receipt), ornament the edges, fill 
the middle with any kind of fresh or 
preserved fruit, jam, marmalade, or 
stewed fruits, or roll out very thin a 
little of the paste, and ornament the 
fruit with paste leaves, piping, &c. 

Strawberry Tartlets. — Take a pint 
of fine fresh strawberiies, remove the 
stalks, and pass them through a coarse 
sieve ; add a quarter of a pound of 
powdered and sifted loaf sugar ; whisk 
thoroughly eight fresh eggs, and mix 
with the sugar and fruit. Then line 
some patty-pans with fine puff-paste, 
and put in the centre of each a little of 
the fruit, leaving space all round for 
the paste to rise. Bake in a brisk 
oven for about ten minutes. E asp- 
berries, blackberries, or red-ripe goose- 
berries may be treated in the same 
way. 

Sausage Bolls. — Take delicate young 
pork in the proportion of two-thirds 
lean to one-third fat ; chop very fine, 
and well season with pepper, salt, and 
spices, add a small quantity of sage, 
or basil, use water in chopping the 
meat, or a little soaked bread. Roll 
out piiff-paste into square pieces (four 
or five inches), lay a roll of meat in 
the centre, lengthways ; fold them in 
two ; join the edges ; and wash with 
egg. Bake in a brisk oven. Sausage 
rolls may also be made in the same 
manner, with ordinary Epping sau- 
sages — not beef, which are insipid 
when thus served. 

Cheese-Calces. — What are called 
"Norfolk" cheese-cakes are made 
thus : — Pass through a fine sieve 
tv/elve ounces of cheese ciird, and 
mix into a perfectly smooth paste with 
six ounces of fresh butter ; add two 
ounces of almonds (a few bitter ones), 
four ounces of sifted sugar, four esfps 
(well-beaten), leaving out two of the 
whites, three table-spoonfuls of cream, 



Sr 



TAKE MY AB VJvK 



two of braTidy,'a little mace or nut- 
meg, ami if candied peel and currants 
are liked, two ounces of the former 
and three of the latter. Bake in 
patty-pans, lined with puff-paste, for 
twenty minutes. Be careful to leave 
a margin of paste ail round the mix- 
ture. 

Oheese-Calces (another •vray). Take 
a pound and a half of powdered loaf 
sugar ; add the yolks of nine, and the 
whites of six, eggs, well beaten, the 
juice of four lemons, the rind of two 
grated, and half a pound of fresh 
butter ; put all these ingredients into 
a saucepan, stirring gently over a slow 
fire, until of the consistence of honey ; 
pour it into small jars, and when cold 
it is fit for use, A little sliced citron 
peel is an improvement. Line your 
patty-pans with puff-paste, put a little 
of this mixture in the middle of each, 
and bake in a hot oven. 

Lemon Cheese-Cakes. — Pound in a 
mortar eight oun'ces of sweet almonds 
previously blanched ; add to them the 
grated rind of two lemons, half a 
pound of broken lump sugar, the same 
weight of melted butter when nearly 
cold, and the yolks of eight and the 
whites of four eggs well beaten ; mix 
all the ingredients well together, and 
put into patty-pans lined with pufif- 
paste. Bake in a moderately hot 
oven. 

Orange Cheese-Cahes. — Substitute 
orange-peel for lemon-peel ; proceed 
as for lemon cheese-cakes. 

Almond Cheese-Cahes. — Blanch and 
pound in a mortar a pound and a half 
of sweet and twenty bitter almonds, 
add the yolks of twelve and the whites 
of six eggs, well beaten, a pound and 
a quarter of loaf sugar, in powder, a 
pound and a half of melted butter 
nearly cold, a nutmeg, grated, and 
the peel of two lemons, grated, two 
wine-glassfuls of orange-flower water, 
and a little brandy. Of course less 
may be made, preserving the propor- 
tions. Mix well together and bake as 
before. 

Pujfs. — Roll out rather thin some 
fine puff-paste (see Receipt), and cut 
it into round pieces ; put in the 
centre of each some raspberry, straw- 



bei-ry, gooseberry, apricot, greengage, 
plum, damson, or any other jam, 
orange or lemon marmalade, or fresh 
fruit prepared as for tartlets (which 
see), fold up the sides so as to form a 
three-cornered puff ; turn it over, 
notch the edges with a knife, and ice 
them — by first washing over with the 
white of an egg that has been whisked 
to a froth ; then dust well with finely- 
powdered loaf sugar, and with a brush 
just sprinkle with clean water, to 
moisten the sugar. Bake in a brisk 
oven for twelve or fifteen minutes. 

Mince- Pies. — Line your patty-pans 
with puff-paste [see Receipt), put a 
little mince meat (see Receipt), into 
the centre of each, cover with paste 
and bake in a very hot oven for a few 
minutes. A little more brandy or 
sherry should be added when the 
pies are made. 

Apple Fritters. — Cut the apples 
(peeled) into rather thick slices, 
breadthwise, and cut out the core ; 
put the slices into a batter made of 
the whites of two eggs, v/ell whisked, 
six ounces of fioxir, a bit of butter, 
and sufficient milk to make it rather 
thin ; when this is quite smooth, add 
a small pinch of salt. Fry in boiling 
dripping or lard ; as they are done 
drain them in front of the fire on 
blotting paper, or a sieve ; serve very 
hot, with powdered loaf sugar. If 
the sliced apples are soaked for some 
hours in a little sherry, sugar, and 
lemon juice the taste and aroma are 
greatly enhanced. 

Pine-Apple Fritters are made in 
precisely the same way. 

Currant Fritters. — Take a tumbler 
of new milk, make a smooth batter 
with two table-spoonfuls of flour ; put 
to the batter four eggs, well beaten, 
three heaped table -spoonfuls of boileS 
rice, sugar and nutmeg to taste, and 
about two or three table-spoonfuls of 
fine grocers' currants, well washed, 
dried, and picked ; mix well together, 
and this should be a firm, smooth 
batter. Divide this quantity into 
about eight or ten fritters ; fry for 
about ten minutes, or Jess, in boiling 
lard or dripping ; drain and serve as 
for apple fritters. Arrowioot, tapi 



DOMESTIC COOKERY. 



87 



oca, or sago may be used in place of 
the rice for variety. 

Apricot Fritters. — It is better that 
the fruit should not be too ripe. Cut 
in two as many apricots as you may 
require, and having taken out the 
stones, let them soak for an hour in 
sherry or brandy, with a little sugar and 
the juice of a lemon ; drain them, dip 
them in batter, as for apple fritters 
(which see), and fry to a good colour. 
Before serving, powder them well 
with white sugar. All stone fruit 
fritters are made hy this receipt. 

Cream Fritters. — Take a handful of 
flour, the yolks of eight, and the 
whites of three eggs, well beaten, four 
macaroons, bruised, a little candied 
lemon or citron peel, cut very fine, half 
a pint of good cream, the same quantity 
of milk, and a large lump of sugar ; 
let the whole boil over a slow fire for 
a quarter of an hour, until the cream 
has become of the consistence of thick 
paste ; cool it on a floured dish, dredg- 
ing flour over ; when the paste is quite 
cool, cut it into small pieces, roll 
them in your hands to a round form, 
and fry of a good colour ; when served, 
powder w4th fine sugar. 

Almond Fritters. — Take a pound of 
sweet almonds, blanch them ; pour 
over them four table - spoonfuls of 
orange-flower water, and in a short 
time after a pint and a half of cream ; 
let them stand for two hours and a 
half, and then pound them to a paste ; 
add the yolks of nine eggs, well 
beaten, a few Naples biscuits, pounded 
sugar, to taste, and mix well together ; 
fry in butter to a good colour ; serve 
with powdered sugar over the top. 

Calfs Foot Jelly. — Take a calf's 
foot, cut it up small, and put in a 
stewpan with three pints of cold 
water ; directly it boils up, move to 
the side of the fire ; simmer these 
gently for fully five hours, keeping- 
it well skimmed ; pass this through a 
fine hair sieve, put in a cold place, 
and when quite firm, carefully take 
oif anything there may be on the 
surface. Have ready a delicately 
cieaii st«vvpan. put in it two table- 
spoonfuls of cold water, the same 
quantity of pale sherry, the peel of a 



lemon, cut very thin, the juice of two 
lemons, the whites and broken shells 
of two large or three small eggs, and 
eight ounces of powdered loaf sugar ; 
beat these well together until the 
sugar is quite dissolved, when add the 
jelly ; whisk this over the fire until it 
boils, then pass it twice or thrice 
through a jelly bag, and put aside for 
use. 

Isinglass Jelly.' — Put a quart of 
cold water into a pan, add an ounce 
and a half of either isinglass or 
gelatine, and boil until reduced to 
one pint ; pass through a bag as 
above, sweeten, flavour, and- colour 
according to taste. 

Many Jellies are made from one or 
other of these stocks. For liqueur or 
punch jelly a wine-glass to the pint 
will be found flavour enough. Any 
kind of fruit jelly may be made by 
pouring a little jelly into a mould 
and letting it set, then putting a 
layer of strawberries, slices of peach, 
nectarine, &c., then more jelly, allow 
that to set, then more fruit, and so on 
till the mould is full. A mere flavour- 
ing — such as lemon, vanilla, orange- 
flower water, &c., is sufiicient to make 
either of these plain jellies very tasty 
and pretty. A few drops of prepared 
liquid cocliineal is nearly all that is 
required for colouring. (For other 
jellies see " Sick Room Cookery.") 

Apple Jelly. — This jelly is beauti- 
fully clear, firm, and delicious. Use 
ripe and juicy apples cut into quarters, 
put in a preserving-pan and cover with 
water, let them simmer till they be- 
come a pulp, strain through a thick 
flannel bag all night, for each pint of 
juice add one pound of loaf sugar 
with essence of lemon to flavour ; boil 
for twenty minutes, put into pots and 
cover down tightly. Should the jeliy 
not be firm when cold, reboil. 

Tapioca JeVy. — Wash well four 
table-spoonfuls of tapioca, put it in 
sufficient cold water to cover it, and 
let it soak for four or five hours. Set 
a pint of cold water on the fire — when 
it boils, mash and stir up the tapioca 
that is in water, and mix it with tlio 
boiling water Let the whole simmer 
gently, with a stick of cinnamon or 



88 



TAKE MY ADVICE. 



mace. When thick and clear, mix a 
couple of table-spoonfiils of white 
sugar, with half a table-spoonful of 
lemon-juice, and half a glass of pale 
sherry, stir it into the jelly; if not 
sweet enough, add more sugar, and 
turn the jelly into your mould ; put 
aside to set ; serve with a border of 
marmalade or jam. 

Orange Jelly. — Take a dozen fine 
oranges, and two or three lemons ; 
peel eight oranges very finely, put the 
rinds into a basin, clarify a pound of 
loaf sugar, pass through a napkin into 
the basin (over the rind) while hot, 
and cover closely ; cut the oranges 
and lemons in halves, squeeze out all 
the juice through a hair sieve into 
another basin, and proceed to clarify 
it as follows : wash well two sheets of 
white blotting-paper in a basin of 
water, let well drain upon a sieve, 
braise them in a mortar until forming 
quite a puree, take from the mortar 
and put into the basin with the juice, 
which mix well with it ; let it remain 
a quarter of an hour to settle, then 
pour it into your jelly-bag, pouring 
what runs through back again into 
the bag until it becomes as clear as 
spring water, strain the syrup again 
through a napkin, add the clarified 
juice, two ounces of dissolved isin- 
glass, and a few drops of prepared 
liquid cochineal, to give an orange 
tint ; mix all well together, and pour 
into a mould ; when set and ready to 
serve, turn oiit by just dipping the 
mould in warm water ; wiping quickly 
with a cloth, shaking the mould 
gently, turning over on a dish, and 
drawing the mould off quite straight. 

Lemon Jelly. — Proceed precisely as 
directed for the orange jelly, using all 
lemon juice instead of orange, rather 
more syrup, and omitting the cochi- 
neal. A glass of very pale sherry or 
hock improves this jelly. 

Bed or Black Currant Jelly. — Select 
fine ripe fruit and take away the 
stalks, &c. Put them in an earthen- 
ware jar, which put in a pan of boil- 
ing water, and in about forty or fifty 
minutes the juice will have been ex- 
tracted, then strain them through a 
jelly-bag ; when cold add a pound of 



powdered loaf sugar to every pint ol' 
juice, mix well ; then boil for about 
thirty minutes, skimming carefully. 
Put into pots for use. covering down 
quite air-tight. The fruit, if boiled a 
little more, with some sugar, makes a 
tolerable jam. 

Blancmange. — Take half an otince 
of good isinglass and dissolve in a 
pint of new miik ; strain through mus- 
lin ; put it again on the fire, with the 
rind of half a lemon, pared very thin, 
and two ounces of loaf sugar, broken 
small ; let it simmer gently until well- 
flavoured, then take out the lemon 
peel, and stir the milk to the beaten 
yolks of three fresh eggs; pour the 
mixture back into the pan, and hold 
it over the fire, keeping it stirred un- 
til it begins to thicken ; put it into a 
deep basin, and keep it moved with a 
spoon, until nearly cold; then pour it 
into the mould, which should have 
been laid in water. 

Tajnoca Blancmange. — Soak for 
about an hour in a pint of milk, eight 
ounces of tapioca ; then boil until very 
tender, sweeten to taste with powdered 
loaf sugar, and pour into a mould. 
This looks best if served with a little 
jam, or preserve, topped with whip- 
ped cream round it, and eaten with it; 
if flavoured with vanilla, noyeau, 
lemon, &c. , garnishing is unnecessary. 

Other Blancmanges ovly differ in 
flavour and sweetness, the regular pro- 
portion being half an ounce of isinglass 
and two ounces of powdered loaf sugar 
to every pint of milk. Proceed as for 
lemon blancmange, adding any flavour- 
ing preferred. Calf s foot jelly hlanc- 
raange is made in the proportion of six 
yolks to a pint of jelly. Beat the yolks 
well and add them to the jelly while 
warm : put the mixture on the fire, 
and beat well till on the point of boil- 
ing, then let it cool gradually, stirring 
all the time; when nearly cold fill the 
mould. Flavour to taste. The various 
corn-flours make tolerable blanc- 
manges. 

Damson Cheese. — Take fine ripe 
fruit, and boil it in water, enough to 
cover it; strain through a very coarse 
sieve; and to each pound of pulp add . 
a quarter of a pound (or moje, accord- 



DOMESTIC COOKERY. 



89 



ing to taste) of powdered loaf sugar; 
boil until it begins to candy at the 
sides, when pour it into your moulds. 
Many sorts of fruit — especially plums, 
greengages, peaches, nectarines, and 
cherries — may be treated in the same 
manner. Apples require to be flavoiired 
with lemon juice, and a little noyeau. 
Almond Rocher. — This delightful 
sweetmeat is made thus : — Blanch and 
dry seven ounces of sweet and one 
ounce of bitter almonds ; chop them 
very fine, with four ounces of candied 
lemon and orange peel, and three of 
citron; then add two ounces of flour, 
three quarters of a pound of sugar, a 
small teaspoonful of mace and cinna- 
mon mixed, and the whites of three 
large eggs, well beaten; mix well; roll 
into balls of the size of large marbles 
and bake on wafer-paper twenty mi- 
nutes in a moderate oven; they should 
be quite crisp, but not too deeply 
coloured. 

Black-cap Apples. — Peel, divide and 
core several large apples, cover with 
powdered loaf sugar, and bake. Mix 
a wineglass full of sherry, the same of 
water, one clove, a little grated lemon 
peel, and sugar to taste. Boil gently, 
and strain over the apples when in the 
dish. Black the tops of each with a 
salamander or a hot shovel. 

Cup Custards. — Put into a delicately 
clean saucepan a quart of new milk, 
with a small stick of cinnamon, the 
rind of a lemon, cut very thin, a few 
bitter almonds, or laurel leaves, and 
sugar to taste, — of course these fla- 
vourings are only matters of taste; 
*■ beat the yolks of eight eggs with the 
whites of four, add a little milk, and 
strain. When the quart of milk boils, 
take it off the fire, and strain it ; then 
stir the beaten eggs into it. Beturn 
the whole to the saucepan, and set on 
the fire again, stirring constantly. Let 
it just come to the boiling point; then 
take oif the fire, pour into a large jug 
f^ and continue stirring till nearly cold, 
^ It should now be quite smooth and 
have the consistency of thick cream, 
and is ready for being poured into 
custard glasses. When the glasses are 
filled, grate a little nutmeg over them. 
Another Method is to put into your 
4* 



saucepan sufficient new milk to fill a 
dozen of your custard glasses; set upon 
the fire until boiling, when add a quar- 
ter of a pound of powdered loaf sugar, 
and the rind of two lemons, free from 
pith; place the lid upon the stewpan, 
take from the fire, and let it stand ten 
minutes; have ready the yolks of eight 
eggs, well beaten; stir in the milk by 
degrees, pass through a strainer, and 
fill the cups; have ready upon the fire 
a large flat stewpan, containing water 
sufficient to cover the bottom two 
inches in depth, and just simmering, 
stand in the cups, and let remain 
gently simmering until the custards 
are quite firm, when take them out, 
let them remain until cold, when wash 
the cups outside, and serve. Any kind 
of flavour may be introduced into the 
above. Coffee Custards are made thus : 
— Mix together half a pint of strong 
coffee, made as usual, add half a pint 
of thin cream or milk previously boiled, 
sweeten to palate, mix with the yolks 
of eggs, pass through a strainer, and 
proceed precisely as directed in the 
last receipt. 

Stone Cream. — Take an ornamental 
dish, and put into it a few macaroons, 
two or three tablespoonfuls of lemon- 
juice, a little lemon peel, grated, and 
some jam — apricot, greengage, plum, 
or apple. Boil together a pint of cream, 
half an ounce of isinglass and some 
sugar; when nearly cold pour it on the 
jam, &c. This should be made a few 
hours before using, to allow the flavour 
of the jam and lemon juice to permeate 
the biscuits and cream. 

Dessert Crearfi. — Boil a quart of new 
milk, with grated nutmeg or cinna- 
mon, two or three peach leaves, or a 
few bruised bitter almonds, and a 
sufficient quantity of sugar to sweeten 
it, then straining the cream, and when 
cold beating up with it the yolks of 
four eggs, and warming the whole ovej- 
the fire until it thickens. This is eaten 
cold with fruit tarts, or with any fresh 
fruits at dessert. If half a pint of rich 
cream be used instead of the whole 
being of milk, it will be improved. 

Creme " au Liqueur," or " aux 
Fruits." — Take a pint of fresh cream, 
sugar to taste — say six ounces; a 



95 



TAKE MY ADVICE. 



heaped teaspoonful of powdered gum 
arable, (dissolved in a little orange- 
flower water); a wine-glass of any 
liqueur, or the same quantity of fresh 
fruit juice; wliip the whole into a 
froth, and serve. Cream is whipped 
with a whisk, and as the froth rises it 
is removed on to a clean sieve, and 
allowed to drain, and so on till all is 
firm froth. Serve either piled on a 
dish or in glasses. These creams should, 
if possible, be frozen to prevent the 
froth from falling. 

Italian Cream,. — Take a pint of 
cream, sweeten to taste, boil it with 
the rind of a lemon, cut very thin, and 
a small stick of cinnamon; strain and 
mix with it a little dissolved isinglass; 
while hot, add to it the yolks of eight 
eggs well beaten, and stir it till quite 
cold. 

Lemon Cream. — Sweeten a pint of 
cream with sugar rubbed over the rind 
of two lemons, and as much more 
sugar, pounded, as may be necessary; 
then adding juice of two lemons and 
the gratedpeel (very fine); whisk well, 
and serve the froth upon sponge bis- 
cuits dipped in wine. 

Raspberry Cream. — Take one quart 
of cream, and six ounces of raspberry 
jam; mix well, and rub through a very 
fine sieve (lawn is best), add the strained 
juice of a lemon, and powdered loaf 
sugar to taste; whisk to a stiff froth, 
and serve heaped on a dish, in a shape 
or in glasses, Straidberry, Gooseberry, 
and many other jams may be used in- 
stead of the raspberry. 

Solid CreaTn. — Take a pint of cream, 
and mix with it two ounces of pounded 
loaf sugar, the juice of a lemon, and a 
glass of any liqueur, brandy, or rum ; 
work them well together by pouring 
for some time from one jug to another. 
Serve in glasses. 
Solid Fruit Creams. — Boil apples, apri- 
cots, peaches, or plums in a very light 
syrup of sugar and water, — after cor- 
ing and peeling, or stoning^until they 
are sufneiently soft to press the pulp 
through a sieve; then sweeten, and 
beat up with the whites of eggs which 
have been well whisked, and serve 
on a dish with cream round. 

Coloured Creams. — If it is required 



to give colour to any of these creams, 
put the carmine, annatto, or v/hatever 
colour it may be in a bag, and putting 
it into boiling water, squeeze out the 
colour in the same way as with a blue 
bag; filter the liquid, and add it to the 
cream before whisking, until the de- 
sired tint is obtained. All creams to 
be eaten cold are much improved by 
being frozen. An immense variety of 
colours and flavours are given in many 
of the cookery books, but the receipts 
given above will be found amply suffi- 
cient for all purposes. 

Trifle. — A very excellent trifle may 
be made thus : — Take two ounces of 
blanched sweet almonds, and one 
ounce of blanched bitter almonds; 
pound them to a smooth paste, adding 
a little rose v/ater; take two lemons, 
grate the peels, and squeeze the juice 
into a saucer; break small and mix 
with the almonds, four small sponge 
cakes, or Naples biscuits, and eight or 
more macaroons. Lay the mixture at 
the bottom of a glass bowl; grate a 
nutmeg over this, and throw in tht. 
grated peel and strained juice of the 
lemons; to the whole add half a pint 
of sherry mixed with a gill of brandy 
and half a gill of rum, and let the 
mixture remain until the cakes are 
dissolved, when it may be stirred a 
little: to a quart of cream, add a quar- 
ter of a pound of powdered loaf sugar, 
and a glass of noyeau, and beat with a 
whisk till it stands alone; as the froth 
rises, take it off vnth a spoon, and lay 
it on a sieve, with a large dish under 
it, to drain; then take the cream that 
has drained into the dish, and pour it 
back into the pan with the rest, beat 
over again, until it is all froth; this 
being done, set the cream in a cool 
place ; have now a pint of rich baked 
custard, cold, and pour it into the 
bowl upon the dissolved cakes, and 
when the cream is cold, put that in 
also, heaping it high in the centre; a 
layer of fruit jelly, or preserved fruit, 
may be put in between the custard 
and the frothed eream. Spirits should 
always be used in trifle, as otherwise 
the cream may turn sour. Stale savoy 
cake in slices may be used for the 
bottom layer. A layer of any kind ol 



DOMESTIC COOKERY, 



91 



jelly or jam may be put between the 
cake at the bottom. If wanted in the 
evening a trifle should be made in the 
morning, and kept in as cold a place 
as possible. 

CJiarlottes. — Line a plain round 
mould with any kind of fruit, or sweet 
biscuits, or both, and fill up with cr^me 
aux fruits {see Receipt), if biscuits are 
used, or creme au liqueur {see Receipt); 
freeze, and serve. 

Calces. 

In all cakes lightness is essential, 
80 the eggs used should be thoroughly 
whisked, the sugar finely powdered 
and sifted, the flour, currants, raisins, 
&c., quite dry, the butter perfectly 
sweet and good, and beaten with the 
hand to a cream (beef suet beaten to 
a cr^am, or clarified dripping, may be 
used in the commoner cakes in place 
of butter), the oven hot but not fierce, 
and everything used in the making 
scrupulously and delicately clean. 
To ascertain if a cake be done, stick a 
clean knife into the middle, and 
when drawn out it should be quite 
bright ; if any of the cake adheres to 
it, it is not done. If the top of a cake 
is scorching or burning, open the oven 
door for a few minutes, and put a 
sheet of writing paper over the top of 
the cake. 

Pound Cake. — Take a pound of 
fresh butter, and beat it to a cream ; 
work it well with a pound of pow- 
dered and sifted sugar, till smooth ; 
beat up nine eggs, and add them 
gradually, continuing to beat twenty 
minutes ; mix in lightly one pound of 
flour, put the whole into a hoop 
covered with paper, on a plate, and 
bake it an hour in a moderate oven. 
Currants, plums, candied peel, or 
caraway-seeds may be added at will. 

Savoy Cake. — Take twelve fine eggs, 
their weight in sifted sugar, and half 
their weight in flour ; break the eggs, 
keeping the whites and yolks separate ; 
add the yolks to the sugar with a 
little rasped lemon-peel, and beat 
them up well together ; whip the 
whites of the eggs, add them to the 
flour, and then gradually mix the 
whole together, stirring well with 



the whisk as you mix ; when tho- 
roughly mixed, have ready a cake 
shape, butter it well, put in the ingre- 
dients, and bake in a moderately hot 
oven for an hour and a half ; when 
done, turn it out gently on a dish. 
It should be of a fine gold colour. 
This cake may be iced {see Icing). 

Common Lunch Cake. — Take a 
pound and a half of butter, beat it to 
a cream ; and mix it with three quar- 
terns of dough ; add a pound of good 
brown sugar, the same quantity of 
well cleaned currants, a little nutmeg, 
and, if liked, a few caraway seeds ; 
beat all well together, and bake in a 
buttered tin for an hour. 

Ordinary Plum Cake. — Procure 
from the baker's half a quartern of 
dough, spread it with the hand on a 
pie - board ; cover it with half a 
pound of butter dotted about, strew 
over it half a pound of moist sugar, 
half a pound of currants, well washed 
and dried, half a pound or a pound of 
stoned raisins, a few cloves, a little 
mace, and half a nutmeg, grated ; roll 
the whole together, and put it into a 
pan ; then beat three eggs in a cup of 
lukewarm milk, and pour to the other 
ingredients, beating the whole to- 
gether with the hand for aboiit three 
quarters of an hour ; put it into a 
buttered pan, and bake in a moderate 
oven for an hour ; when done, turn it 
out. It should not be cut for three 
or four hours after. This is a very 
good scJiool cake. 

Ordinary Seed Cake. — Take half a 
quartern of baker's dough (milk-dough 
is better) ; cover it with half a pound 
of butter dotted about, strew over half 
a pound of moist sugar, three quarters 
of an ounce of caraway seeds ; mix 
into a dough ; then add three beaten 
eggs, a few pounded almonds or a 
glass of noyeau, and enough warm 
milk to make it into a moderately 
stiff paste ; line a hoop with buttered 
paper, put in the cake, sprinkle over 
a few bits of citron peel, or a dozen 
caraway comfits, and bake in a hot 
oven for about an hour. 

Soda Cake. — Hub four ounces of 
butter into a pound of flour, add half 
a pound of currants and half a pound of 



n 



TAKE MY ADVICE, 



sugar. Dissolve a teaspoonful of car- 
bonate of soda in a teacupful of warm 
milk, beat up three eggs, mix with 
the milk and soda ; and then mix the 
whole thoroughly together ; put into 
a cake tin or mould, and bake in a 
moderate oven for about an hour and 
a half. 

Kespecting the use of carbonate of 
soda in cakes or pastry, it certainly 
gives great lightness to them, but it 
must be used cautiously, as it has an 
injurious effect upon many persons, if 
taken in large quantities. 

Currant CaJce. — A very fine rich 
cake is made thus : — Take four pounds 
of fresh butter, and beat it with the 
hand to a cream ; then add four 
pounds of good moist sugar and the 
yolks and whites of thirty eggs 
(beaten separately and afterwards 
together) ; when these are thoroughly 
mixed add by degrees four pounds of 
well dried flour, five pounds of cur- 
rants, washed, dried, and picked 
(if preferred, take four pounds of 
currants and one pound of stoned 
raisins) ; two nutmegs, grated ; a 
pound and a half of candied citron 
and lemon peel, and half a pound of 
groimd almonds (if not procurable 
pound the whole almonds in rose- 
water) ; mix thoroughly for an hour, 
add a glass of brandy and another of 
liqueur, and put it mto a buttered 
cake tin, lined with buttered paper ; 
bake in a moderate oven for about four 
hours, and cool gradually. 

Icing. — This cake is well worth 
icing, which is done thus : — Procure a 
pound and a half of confectioner's 
icing sugar — or, if not procurable, 
pound, and sift very finely, that 
weight of best loaf sugar — add very 
gradually the well beaten whites of 
eight eggs (these should be a stiff 
froth) ; then mix in the juice of a 
lemon ; beat this very light, white 
and smooth ; put the cake — already 
baked and still hot — in front of the 
fire, and put the icing on with a spoon, 
smooth, and let it set gradually. 

Bride Cakes, Twelfth Cahes, Christ- 
ening Cakes, and others which require 
much ornamentation, had better be 
bought of a good pastry-cook. This 



is the cheapest and most satisfactory 
way. Bride cakes and twelfth cakes, 
indeed, are simply rich currant cakes 
iced, sugared and ornamented. 

Rice Cake. — Whisk up well six eggs, 
and add their weight in sugar and 
butter ; and half their weight in 
ground rice, and also in wheaten flour. 
Any flavouring may be added. Citron 
peel is a great improvement. -For 
mode of making see Madeira Cake. 
Bake for an hour to an hour and a 
quarter in a moderate oven. 

Madeira Cake. — Take four or five 
eggs, and whisk them well for fifteen 
minutes, then, still whisking, add — 
first, six ounces of dry, pounded, and 
sifted sugar ; then six of flour, also 
dried and sifted ; then four ounces of 
butter just dissolved, but not heated ; 
the rind of a fresh lemon (grated very 
fine) ; and the instant before the cake 
is moulded, beat well in the third of 
a teaspoonful of carbonate of soda ; 
bake in a ring for an hour in a mode- 
rate oven. In this, as in all compo- 
sitions of the same nature, observe 
particularly that the butter must be 
added gradually, and each portion be 
beaten into the mixture until no ap- 
pearance of it remains before the next 
is added : and if this be done, and the 
preparation be kept light by constant 
and light whisking, the cake will 
be as good as if the butter were 
creamed — that is, reduced by the 
hand to the consistency of thick 
cream ; this is hard work, but it well 
repays for the trouble by the great 
lightness of the cake. Candied citron 
peel should be added to this cake. 

Sponge Cake. — Break separately six 
fine eggs, separate the whites from 
the yolks ; beat the yolks for ten 
minutes, then add to them gradually 
twelve ounces of very finely powdered 
loaf sugar (confectioner's icing sugar is 
the best) ; mix well together. Mean- 
while whisk the whites to a solid 
froth, add this to the yolks and sugar, 
and when these are all well blended 
stir in about eight ounces of sifted 
flour. Mix well, amd flavour with 
the finely -grated rind of a lemon. 
This cake baked in one mould will 
take an hour in a moderate oven • 



DOMESTIC COOKERY. 



n 



sprinkle currants or sliced candied 
peel on the bottom of the mould. If 
baked in small tins put in a quick 
oven, and bake to a light colour. 

Wine Cakes. — Beat a pound of 
butter to a cream, and mix it with a 
pound of well dried flour, and a pound 
of powdered loaf sugar ; to these add 
half a pound of well cleaned currants, 
and a glass of liqueur or brandy; roll 
out the paste to the thickness of half 
an inch, cut into fancy shapes, and 
bake upon a floured tin. 

Macaroons. — Pound or chop very 
finely six ounces of blanched almonds, 
and mix them with half a gill of water, 
and the whisked whites of three eggs. 
Add six ounces of sugar, and having 
made the whole into a paste, drop the 
cakes with a spoon on wafer paper 
laid on a tin, and a little sugar on 
them. They should be baked in a 
brisk oven, till well brown, when done, 
the wafer paper at the bottoms must 
be left on. For Eatafias add two 
ounces of hitter almonds; make them 
gmaller, and remove the wafer-paper. 

Gingerlread. — Mix three pounds of 
flour with half a pound of butter, four 
ounces of brown sugar, and half an 
ounce of pounded ginger. Make these 
into a paste, with one pound and a 
quarter of warm treacle. 

Spice Gingerbread. — Take three 
pounds of flour, one pound of butter, 
one pound of moist sugar, four ounces 
of candied orange or lemon peel, cut 
small, one ounce of powdered ginger, 
two ounces of powdered allspice, half 
an ounce of powdered cinnamon, a 
handful of caraway seeds, and three 
pounds of treacle ; rub the butter with 
your hand into the flour, then add the 
other ingredients, and mix it in the 
dough with the treacle; make into 
cakes or nuts, and bake it in a moder- 
ate oven. The top should be brushed 
over with white of egg. 

Shortbread.— 'BQdbt half a pound of 
butter to a cream, and add to it by 
degrees one poimd of flour ; then mix 
with two ounces of powdered loaf 
sugar, a few chopped sweet almonds, 
and, if liked, a few caraway seeds. 
When this is quite smooth halve it, 
and roll out each cake to about two 



thirds of an inch thick; pinch up or in 
some other way ornament the edges; 
prick with a fork in several places, 
and decorate the tops with candied 
peel in slices, caraway comfits, or a 
piping of icing. Bake upon paper, in 
a hot oven for about twenty to twenty- 
five minutes. 

Scotch Currant Bun. — Ingredients : 
one quartern of rolled dough, three and 
a half pounds of raisins, half a pound 
of candied orange peel, one pound of 
butter, two pounds of currants, half a 
pound of almonds, one ounce and a half 
of ground ginger, one ounce of allspice, 
a few caraway seeds. Stone raisins, 
blanch the almonds and cut in halves, 
clean the currants, cut orange peel into 
small pieces, mix spices and fruit well 
together. Knead one pound of butter 
into the dough, halve it and place one 
half in a basin, add the fruit gradu- 
ally to it, until thoroughly mixed — 
mix a little flour with the other half 
of the dough, roll this out on a baking 
board, large enough to form the crust 
for the entire cake, top, sides, and 
bottom ; butter the tin, and put cake 
in, prick top with fork, and bake for 
four or five hours. 

A Plain Cheap Cake. — One quartern 
of rolled dough, half a pound of butter, 
three quarters of a pound of sugar, one 
pound of currants, small teaspoonful 
mixed spice ; mix well together, butter 
the tin, and bake for two hours. 

Plain Buns. — Take four pounds of 
flour, and mix with one pound of sifted 
moist sugar; make a hole in the middle, 
and stir in gradually half a pint of 
yeast, a pint of warm milk, with flour 
to make it as thick as cream ; cover it, 
and let it stand two hours ; then melt 
to an oil, but not hot, one pound of 
butter, stir this to the other ingre- 
dients, with warm milk enough to 
make a soft but dry dough, throw over 
it a little flour, and let the whole stand 
in a warm place until it rises very 
light. Take a baking dish rubbed over 
with butter, mould the dough into 
buns, each about the size of an egg, 
lay them in rows three or four inches 
apart, set them in a warm place to 
prove till they have swollen to double 
their size, bake them in a hot ovea, 



94 



TAKE MY ADVICE. 



and brush them over with milk. Ca- 
raway seeds, currants, raisins, or finely 
chopped candied peel, may be added 
at will. 

Bath Buns. — Take of flour two 
pounds; ale yeast, one pint; sherry, 
one glass; add a little orange-flower 
water, three beaten eggs, a little nut- 
meg, and salt, whatever currants, 
plums, chopped almonds, caraway 
seeds, or chopped candied-peel, you 
wish; and made the whole into a dry 
dough, with warm cream or milk. 
Let this stand before the fire for some 
time until it has risen well; then knead 
in a pound of fresh butter; mould the 
dough into buns, and set them to 
prove as before directed; sprinkle a 
few comfits on each, and brush over 
with beaten white of egg, dust over 
with powdered loaf sugar, sprinkle 
with a little water from a brush, and 
bake in a quick oven on floured paper. 
Muffins. — Mix together for a quarter 
of an hour a quartern of flour, a pint 
and a half of warm milk and water, a 
quarter of a pint of yeast, two ounces 
of salt, then add a quarter of a peck 
more flour, make the whole into a 
dough ; let it rise one hour, roll up, 
pull into pieces, make them into balls, 
put into a warm place, shape them into 
muffins, and bake on tins; turn them 
when half done, dip them into warm 
milk, and bake to a pale brown. 

Indian Meal Muffins. — Take a quart 
of Indian corn meal, and pour into it 
by degrees sufficient boiling water to 
make it into a thick batter; when 
cooled a little, add a tablespoonf ul of 
yeast, two eggs well beaten, and a tea- 
spoonful of salt; set in a warm place 
to rise for two hours; then butter 
square tin pans, two-thirds fill them, 
and bake in a quick oven; when done, 
serve hot or cut into squares; or bake 
as directed above {see Muffins). 

Crumpets. — Mix a quart of new milk 
to a thin batter with water, flour, a 
little salt, an egg, and a tablespoonful 
of good yeast, beat well, cover it up, 
and let it stand in a warm pljace to 
rise. Clean the muffin plate, while 
warm over the fire, and rub it with a 
little butter tied up in a piece of mus- 
lin; pour a cupful of the batter on the 



plate in a thin ring; as -it begins to 
bake, raise the edge all round with a 
sharp knife. When one side is done, 
which it is very speedily, turn and 
bake the other. 

lea Cakes — called " Sally Lunns:" — 
Take one pint of warm milk, or cream, 
with a teacupful of yeast, put these 
into a pan, with flour enough to form 
a thick batter; add the yolks of three 
eggs well beaten, two ounces of loaf 
sugar dissolved in some warm milk, 
and a quarter of a pound of butter. 
When risen (say from thirty to sixty 
minutes), make the dough into cakes, 
put them on tins, and bake them in 
a quick oven. In summer the milk 
should be lukewarm, in winter warmer. 
Rusks. — Take seven fine eggs and 
beat them up, then mix with half a 
pint of new milk, in which four ounces 
of butter has been melted. Add a gill 
of yeast, and three ounces of sugar; 
put this gradually into flour to make 
a light batter; let it rise before the 
fire half an hour; then stiffen with 
more flour. Knead well, divide it into 
small loaves or cakes, and flatten them. 
These, baked well and eaten hot with 
butter, are capital tea-cakes ; but to 
form rusks, allow them to get cold, slice 
them, and put into the oven to crisp. 

There are many other varieties of 
cakes, but the above receipts will be 
found sufficient for family require- 
ments. When a particularly rich or 
highly ornamented cake, with almond 
and sugar icings, sugar pipings and 
flowers, the best and cheapest way is 
to go to a good pastrycook, tell him 
exactly what you want, and leave the 
rest to him. 

Eiscuits.^ 

Plain biscuits are very wholesome 
food, and enjoyable atalmost anytime. 
Now that so many very excellent 
machine-made biscuits are sold cheaply 
in tins, or by the pound, it is not 
necessary to give more than a few 
good receipts. 

Sea-Biscuits will be found very use- 
ful to all travellers. Take five pounds 
of wheaten-flour, with the bran in it, 
half a pound of yeast, and just enough 
tepid water to make it into a very 
stiff dough: this must be kneaded for a 



DOMESTIC COOKERY. 



m 



long time, tvith great force; then shaped 
into biscuits, pricked with a fork, and 
baked in a slow oven for about two 
Lours; then set to dry in a warm place. 

Captain's Biscuits are made in the 
same way, but with^we wheaten flour, 
&ndLAhernethy Biscuits as Captains with 
the addition of caraway seeds and 
sugar. 

jSweet Biscuits. — Make into a stiff 
paste with two eggs, not beaten, and 
tepid water, a pound of flour, half a 
pound of butter, and half a pound of 
pounded loaf sugar. Roll out the paste, 
and to form the biscuits, make into 
round balls, flatten them a little; prick 
with a fork ; bake on tins. A few 
caraway seeds, may be added. 

Savoy Biscuits. — Take twelve eggs, 
their weight in powdered sugar, and 
half their weight of fine flour; beat up 
the yolks with the sugar, adding a 
little grated lemon peel and orange- 
flower water; whip the whites separ- 
ately into a stifi^ froth, mix with the 
other ; then stir in the flour, and beat 
the whole well together; butter a 
mould, and put in your mixture ; bake 
in a moderately warm oven. 

Sauces and StuiEngs. 

The Use of Sauces has become more 
general of late, and several forms of 
these condiments are popular. Taken 
in moderation, they may be considered 
healthy, but used in excess they are 
decidedly injurious. The base of all 
the meat sauces is the Indian pickle 
chutney, soy, garlic, sugar, pepper, and 
catsup, in various proportions. The 
Worcester and Harvey's sauces, have 
so much in common that a description 
of the latter will be sufficient. 

Harvey's Sauce. — The following are 
the ingredients for a gallon ; though 
of course less may be made : — Five 
pints of best pickling vinegar ; quar- 
ter of a pound of good pickled cucum- 
ber, cut small ; quarter of a pound of 
white mustard seed, bruised; quarter 
of an ounce of fresh celery-seed, 
bruised; and one c'^ceof garlic, peeled, 
and ciTt small. Boil until reduced to 
four pints, in a stone jar. In another 
jar put four pints of water, one ounce 
of bruised ginger; quarter of an ounce 



of bruised mace; quarter of an ounce 
of cayenne pepper; one pint of India 
ehutney or soy; boil slowly in a stone 
jar, till reduced to four pints; then 
mix the contents of the two jars to- 
gether, stirring well; boil them to- 
gether for half an hour, then let the 
mixture stand till cold. Take the peel 
of three lemons, cut into strips, dry 
in an oven till quite brown and dry. 
Add hot to the cold mixture. Cover 
close; let it stand ten days, and strain 
for use. 

Sauce Robert. — Slice four or five 
onions, and brown them in a stewpan, 
with three ounces of butter, and a 
dessertspoonful of flour. When of a 
deep yeUow, pour to them half a pint 
of beef or of veal gravy, and let them 
simmer for fifteen minutes; skim, add 
a seasoning of salt and pepper, and, 
at the moment of serving, mix in a 
dessertspoonful of made mustard. 

Mango Chutney. — The following re- 
ceipt is given by a native of India. To 
twenty ounces of moist sugar, in syrup, 
add twelve ounces of salt, four ounces 
of ga,rlic, four ounces of onions, one 
ounce of powdered ginger, four ounces 
of dried chillies, twelve ounces of mus- 
tard seed, sixteen ounces of stoned 
raisins, three pints of white wine vin- 
egar, and thirty unripe sour apples 
peeled, cored, and sliced small. Place 
the whole into a large pan, and stir till 
mixed. Boil gently, allow to get cold, 
and bottle ^or use. 

Another Way. Ingredients : — six 
pounds of apples or rhubarb, three 
ounces of garlic, half a pound of brown 
sugar, three ounces of ground ginger, 
three quarters of a pound of raisins, 
three quarters of a pound of salt, one 
ounce cayenne pepper, two pints of 
vinegar. Apples must be stewed to a 
pulp, pick and beat the garlic as fine 
as possible, stone the raisins, and cut 
in small pieces — mix all thoroughly 
together, boil vinegar, and pour over 
all, put in a large jar, stir well, close 
at top and let it stand at side of the 
fire for three weeks, stir daily. 

Fish Sauces. — The base of most fish 
sauces is Melted Butter, which is easily 
made by flouring the butter and add- 
ing milk, keeping the whole stirred, 



96 



TAKE MY ADVICE. 



one way, in a pipkin over a clear fire 
tir ^>^oils. Proportions :— Ateaspoon- 
ful of flour to two ounces of butter, a 
half pint of milk and a pinch of sa,lt. 
Melted butter may also be made with 
water instead of milk. Add the roes 
or milts of mackerel, and finely chop- 
ped parsley, and a spoonful of soy, and 
you have Mackerel Sauce; — the spawn 
of a lobster, and the flesh pulled into 
pieces with a fork, and with pepper 
and a spoonful of Worcester or Har- 
vey, and you have Lobster Sauce; — the 
flesh and soft parts of crabs, and you 
have Crah Sauce. Half a dozen to a 
dozen fresh, bearded oysters, with half 
a spoonful of anchovy sauce, and you 
have Oyster Sauce; — a handful of shel- 
led shrimps, and a teaspoonful of lemon 
pickle, and you have Shrimp Sauce; — 
a tablespoonful of anchovy paste, or a 
couple of pounded anchovies, and you 
have Anchovy Saiice; — the liquor of a 
quart of picked and bearded mussels 
— ^the mussels to be added afterwards, 
— and you have Mussel Sauce; — the 
pounded flesh of salmon, with a little 
sherry, a few button mushrooms and 
shallots, and a pinch of sugar, and you 
have Matelote Sauce ; — boiled and 
washed onions, strained, and you have 
Onion Sauce. 

Parsley Sauce. — Add to melted but- 
ter some finely chopped parsley, pre- 
viously scalded, giving it a boil up 
before serving. Fennel Sauce is made 
in the same way. 

Egg Sauce for Salt Fish. Add four 
hard-boiled eggs, chopped fine, to half 
a pint of boiling melted butter, with 
a, squeeze of lemon. 

Tomato Sauce. — To four or five to- 
matosadd an onion, two or three cloves, 
a little minced ham, and a mere pinch 
of thyme. When boiled, rub the whole 
through a sieve, add a little flour, sea- 
son with pepper and salt, boil for a 
few minutes, and serve hot. 

Bechamel Sauce. — Mince together 
shallots or small onions, parsley, and 
cloves, put them in a stewpan, with an 
ounce of butter, a little flour, cream, 
salt and pepper ; let the whole boil 
till it thickens, then add a little nut- 
meg, and serve. Minced meat may 
also be added. 



Sharp Sauce for Ci,^d Meats {Sauce 
Piquante). Into a quart of white wine 
vinegar, eight cloves of garlic, twelve 
shallots, a small clove of ginger, a little 
salt, and the peel of a lemon ; boil to- 
gether, strain, and bottle for use. 

Caper Sauce.— To melted butter add 
bruised or chopped capers, with a dash 
of lemon pickle. Heat — taking care 
that it does not boil. 

Bread Sauce. — Boil crumb of white 
bread, with a minced onion, and some 
whole white pepper; when cooked, tiake 
out the onions, peppercorns, and put 
the bread, carefully crushed through a 
sieve, into a pipkin with cream, a little 
butter and salt, stirring carefully till 
it boils. 

Apple Sauce. —Pare, core, and slice 
apples, boil them in water, with a bit 
of lemon peel until tender ; strain and 
roast; then add moist sugar and but- 
ter; heat and serve. Used with pork, 
geese, or ducks. 

Broum Apple Sauce is made as the 
same, with gravy seasoned. 

Mint Sauce. — Pick, wash, and chop 
fine some green spearmint. To two 
tablespoonfuls put eight of vinegar, 
adding brown sugar to taste ; serve 
cold in a sauce tureen, with lamb or 
mutton. 

White Sauce. — In a pipkin with a 
quarter of a pound of butter add a 
dessertspoonful of flour, some salt and 
whole pepper ; add a little water, mix 
well together, stir one way, without 
allowing it to boil, and serve hot. This 
may also be made without the butter, 
by adding the yolk of an egg. 

Brandy Sauce and Wine Sauce are 
made by adding brandy or wine and 
sugar to melted butter, without salt. 
Proportions : — Three teaspoonfuls of 
pounded sugar, a wine-glass of wine, 
or half that quantity of brandy, or 
curacoa. Stir till nearly boiling and 
serve in a tureen. Some prefer to 
serve Brandy Sauce in the dish with 
the pudding. 

Sroeet Sauce for Puddings. — To half 
a pint of melted butter, add three tea- 
spoonfuls of pounded white sugar, 
flavour with grated lemon rind, nut- 
meg, cinnamon, or bitter almonds 
ground; simmer and serve hot. Another. 



DOMESTIC COOKERY. 



97 



Sweet Sauce is made by boiling a 
pint of milk and stirring into it two 
beaten eggs and four ounces of pounded 
sugar, in a jar placed in a saucepan of 
water, and stirred till it thickens, but 
not boils. Flavour with nutmeg or 
cinnamon and half a glass of brandy. 

Mushroom and Walnut Sauce is 
made by putting a pint of mushrooms 
and a pint of walnut pickle into a 
bottle, with a little essence of an- 
chovies, set uncorked in a saucepan 
of water and heat to boiling. Then 
allow to cool, and cork for use. 

Celery Sauce for boiled turkeys 
and poultry generally. Boil until 
tender, in salt and water, four nice 
heads of celery, cut them into small 
pieces and put them into half a pint 
of melted butter, with a blade of 
pounded mace, white pepper and salt 
to taste. Simmer, and serve in a 
tureen. This quantity is enough for 
a fowl J half as much more for a tur- 
key. It may also be made with stock 
instead of melted butter, thickened 
with a piece of butter rolled in fiour. 

Forcemeat for fish-soups, stews, &c. 
Beat the fiesh and soft parts of a 
lobster, half an anchovy, a piece of 
boiled celery, the yolk of a hard egg, 
a little cayenne, mace, salt, and white 
pepper, with two tablespoonfuls of 
bread crumbs, one of oyster liquor, 
two ounces of butter warmed, and 
two eggs well beaten ; make into balls, 
and fry brown in butter. 

Veal Stuffing or Forcemeat. — Season 
with pepper, salt, cloves, grated nut- 
meg, and lemon peel, a pound of lean 
veal, and a quarter of a pound of 
sausage meat ; add mushrooms, minc- 
ing the whole very fine together. For 
forcemeat balls, add yolks of eggs, 
and roll in flour. 

Stuffing for Hare. — The liver scalded, 
an anchovy or a teaspoonful of an- 
chovy paste, a slice of fat bacon, a little 
suet, parsley, thyme, knotted marjo- 
ram, a shallot or two, and either onion 
or chives, all chopped fine ; crumbs of 
bread, pepper, and nutmeg, beat in a 
mortar with an egg well beaten. 

Ordinary Stuffing for Meat or Poul- 
try. — Mix with any potted meat or game 
an equal proportion of soaked bread 



or bread-crumbs, and you will have at 
once a very fine stuffing. Bacon or 
butter must be substituted for suet, 
when the forcemeat is to be eaten cold. 

Sage and Onions. — This is the ordi- 
nary stuffing for goose or roast pork. 
Chop onions very fine, with half the 
quantity of green sage leaves, put into 
a stewpan with a little water, simmer 
gently for ten minutes, then add 
pepper and salt, with about twice the 
quantity of fine bread crumbs ; mix 
the whole, and pour thereto a quarter 
of a pint of broth, gravy, or melted 
butter ; stir well together gently, and 
simmer. The liver of the goose added 
to the stuffing is a great improvement. 

Stuffing for Turkeysy Fowls, <&c., see 
Roasting. 

Vegetables. 

Potatos. — Perhaps the best method 
of cooking potatos is to boil them with 
their skins on. Take a dozen or more 
equal-sized potatos, wash and scrub 
them until the skins are perfectly 
clean ; put them in a saucepan that 
they will half fill, just cover them 
with cold water, put in a good hand- 
ful of salt, and let them come to the 
boil, then draw the saucepan on one 
side, and simmer gently until they are 
— on feeling with a fork — tender ; 
which will be, for medium-sized pota- 
tos, about twenty to twenty -five 
minutes after the water boils up; larger 
potatos will take thirty to forty 
minutes. When tender pour off the 
water, and let them stand with the 
lid off, by the side of the fire for five 
minutes to dry ; then peel and serve 
very^ hot. Young new potatos should 
have their skins rubbed off with a 
coarse cloth, put into boiling water, 
and boiled until tender — say fifteen to 
twenty -five minutes, according to 
size — pour off the water and let them 
stand, with the lid raised but not 
removed, until quite dry ; serve very 
hot, with a piece of butter in the dish. 
When the skins of the young potatos 
will not rub off, boil them with the 
skins on, as directed above. The best 
way to steam potatos is to peel them, 
throw them into salt and water, and 
when all are peeled, put them in a 



98 



TAKE MY ADVICE. 



steamer over a saucepan of boiling 
water, and let the water boil fast 
until the potatos are quite tender — 
which will be in half an hour, more or 
less according to size. To mash pota- 
tos, boil them in their skins as 
directed above, and when qiiite dry 
peel and mash them with a fork until 
they are smooth and free from lumps, 
then put them into another saucepan 
with a little butter, milk and salt, 
stir this mixture over the fire until 
very hot, dish lightly, and do not 
smooth the top, but you may brown 
with a salamander. Be careful of 
three things in the dressing of mashed 
potatoes :— 1, that they are allowed 
to quite dry before peeling ; 2, that 
they are beaten to a perfectly smooth 
paste ; and 3, that when served they 
are light, floury, and not sticky. 
About the proper proportion of 
butter and milk is two otinces of the 
former and a gill of the latter, to 
every two pound dish of potatos. 
To fry potatos, wash and peel them, 
and cut them into rather thin slices, 
breadthways, or cut into thick slices 
and then into ribbons, and fry to a 
good colour in boiling lard or drip- 
ping; when crisp ~sa,y five minutes — 
drain them on a cloth or blotting- 
paper before the fire, and serve very 
hot with a little salt. Cold potatos 
may be fried in this way," To halce 
potatos, wash well, and put them, 
with their jackets on, into a moderate 
oven, until they are tender to the 
fork ; serve in their skins. The best 
way to eat these is to rub them out 
with a napkin. To bake potatos 
under meat, peel them and sprinkle 
with salt. Potato Rissoles are made 
oy boiling and mashing, as directed 
above, mixing with salt, pepper, a 
ittle minced parsley and onion (when 
iked), rolling into small balls, cover- 
ing with egg and bread-crumbs, and 
aying in boiling lard or dripping for 
il)out eight or ten minutes. Drain 
;U a cloth and serve veiy hot. Any 
..ind of cold meat, ham, or tongue, or 
ean bacon, may be minced very fine 
' -ind added to the mixture. 

Cabbages. — liemove the damaged 
' .^utside ieaveto, and cut the stalk short. 



If small summer cabbages make two 
cuts crosswise at the stalk end ; if 
laj-ger, halve them, and if very large, 
cut them in quarters. Wash them in 
strong salt and water, and let them 
remain in it for some little time — this 
destroys insects. Then put them — ■ 
after draining or shaking the cold 
water out of them — into a large sauce- 
pan of boiling water, with a handful 
of salt and a teaspoonful of carbonate 
of soda to every two quarts of water. 
Boil fa.st, with the Kd of the sauce- 
pan off, until the stalk is tender. 
Drain in a colander, and serve very 
hot in a dish with a strainer, A large 
cabbage will take thirty to forty 
minutes, and a small summer cabbage 
ten to fifteen. Great care must be 
exercised that no water is served with 
any kind of boiled vegetables. 

Brussels Sjirouts and Young Greens 
are boiled in the same way as cab- 
bage, in a large pan of boiling water, 
and hoiled fast till done. 

Green Peas. — Choose them young 
and fresh ; shell them, wash well in 
cold water, and drain in a colander. 
Then put them into a large saucepan 
(say half a gallon) of boiling water, 
with a handful of salt, a small lump 
of sugar (unless the peas are of a 
sweet kind), and — when the peas are 
old and the water hard— half as much 
carbonate of soda as will lie on a six- 
pence ; let them boil fast, with the 
lid of the saucepan off, until quite 
tender, but not smashed. Drain in a 
colander, and serve very hot in a hot 
vegetable dish, with a bit of butter in 
the middle. Some cooks either boil 
a few sprigs of fresh mint with the 
peas, or garnish with some boiled 
separately. This is entirely a matter 
of taste. The varioiis modes of stew- 
ing with lamb, veal, &c., will be 
found under the head Stewing. 

French Beans, — Prepare by cutting 
off each end, and the strings which 
go down each side, then slice up thin 
and lay them in salt and water for a 
little while. Put them on in boiling 
water, with a handful of salt and half 
a teaspoonful of carbonate of soda to 
two quarts of water, and keep them 
boiling fast, with the lid off, until 



DOMESTIC COOKERY, 



99 



tender, say ten to twenty minutes — 
fast boiling — according to size. Drain 
and serve very hot. When very yonng 
these beans are not sliced up, but 
simply have each end cut oflF. 

Scarlet Beans are cooked in the same 
way as French beans. The French 
cooks, after they are boiled as above, 
dry the beans in a stewpan over the 
fire, and when quite hot, add a spoon- 
ful of gravy, a little butter, lemon 
juice, pepper and salt ; shake the 
whole till the butter is melted, and 
then serve. 

Broad Beans. — Shell the beans and 
put them on in plenty of boiling 
water, with a handful of salt, and 
boil fast until tender — say fifteen to 
twenty - five minutes, according to 
size. Drain, and serve with a tureen 
of parsley and butter. If the beans 
are very old take off the skins after 
boiling. 

Haricot Beans. — Pour boiling water 
over your white haricots, and after- 
wards remove the skins ; put on to 
boil, in cold water, enough to cover 
them, adding hot water as the former 
evaporates ; when quite tender take 
out and dry. E.0II a bit of butter in 
flour, put into a stewpan with a few 
minced onions ; add a little gravy, 
pepper, and salt. Toss the beans 
into this ; move them about for five 
or ten minutes over the fire, and serve 
in a large tureen." 

Cauliflowers. — Take ' off the outer 
leaves, and cut the stalks short ; put 
into strong salt and water for an hour, 
to draw out the insects. Put them 
into fast boiling water with a handful 
of salt ; leave the saucepan uncovered, 
and boil fast for about fifteen to twenty 
minutes, skimming the water from 
time to time ; when tender, strain and 
serve, with plain melted butter, a little 
of which may be poured over. Large 
cauliflowers should be cut in halves, 
and very large ones quartered, before 
soaking in the salt and water, as this 
vegetable is frequently attacked by 
insects. 

Brocoli is dressed the same as cauli- 
flower. 

Spinach. — Take a pailful of spinach 
and wash it thoroughly in several 



waters, until quite free from grit ; 
then put it into a large saucepan with 
a tumbler of cold water, and a couple 
of handfuls of salt, press close together 
from time to time, and when quite 
tender — say ten or twelve minutes — 
take it out, drain it, and then press all 
the water out and chop very small ; 
then put it into a stewpan with 
pepper, a little lemon- juice, and a pat 
of butter, stir over the fire for about 
five minutes, and serve very hot, with 
sippets of bread. Poached eggs may 
be served on spinach. 

Turnip Tops. — ^Boil as directed for 
cabbage. 

Spanish Onions. — Take six equal- 
sized Spanish onions, and put on in 
plenty of boiling water, with the skins 
on; boil for an hour. Then peel, put 
into a baking dish with a little bvitter, 
and bake for a couple of hours in a 
moderate oven. Serve with brown 
gravy, pepper and salt. They may 
also be stewed in a pint of gravy — 
being first peeled ; simmer very gently 
until tender — say two to three hours ; 
a large piece of butter will do instead 
of the gravy, but the onions must be 
moved about now and then, and must 
only just simmer. 

Carrots, Parsnips, and Turnips are 
all boiled in the same way. E-emove 
the tops, wash, scrape, and cut out 
all bruises, specks, &c. Cut, length- 
wise, into quarters ; put them on in 
plenty of fast-boiling water, with a 
handful of salt. They should boil 
without stopping until quite tender, 
which time varies greatly with the age 
and size of the vegetables. Turnips 
are quickest done, then parsnips, and, 
longest, carrots — large ones being 
often over two hours boiling. To 
mash turnips, boil as above, and drain 
in a colander ; squeeze them as dry as 
you can, and then rub them through 
a colander or sieve ; put into a stew-^ 
pan with a pat of butter, a little milk, 
white pepper, and salt, and stir for 
ten minutes, when serve. 

Tomatos. — Take off the stalks and 
put them in a stewpan with a little 
gravy ; stew gently till tender — say 
twenty minutes to half an hour ; 
thicken with a bit of butter rolled in 

7-2 



100 



TAKE M7 ADVICE. 



tloar, season with salt and Cayenne, 
boil lip and serve. They may also be 
sliced and stewed in butter until 
tender — say twenty minutes — when 
stir in a wineglass of vinegar, and 
serve with any sort of roast meat. 
Many cooks bake them in butter, 
with a high seasoning of pepper and 
salt. This way they take about thirty 
to forty minutes. 

Truffles. — Wash some fine trufHes 
thoroughly clean, wrap in buttered 
paper and bake in a hot oven for 
sixty or seventy minutes. Remove 
the paper and serve. As truffles are 
indigestible they should be eaten 
sparingly. 

Mushrooms. — Wipe the mushrooms, 
cut off the ends of the stalks, peel, 
and broil over a clear fire. On every 
mushroom put a bit of butter and a 
squeeze of lemon, pepper and salt ; 
serve very hot. Button mushrooms 
may be stewed for about half an hour 
in gravy, with a little Cayenne, nut- 
meg, and salt. 

Asparagus should be cooked as fresh 
as possible. Scrape the stems, and 
tie up in bundles — the heads put all 
the same way — of fifteen or twenty 
heads ; then cut them all the same 
length, put them into fast boiling 
water, with a handful of salt; boil 
quickly for fifteen to twenty minutes, 
or until quite tender ; dish upon toast 
and serve with plain melted butter. 

Sea-Kale is dressed in the same way 
as asparagus, which see. 

Celery may be stewed in a little 
white stock (see Eeceipt), with a gill 
of cream, a thickening of butter and 
flour, and seasoning to taste. To 
serve with cheese and eat raw, wash 
clean, take away all unsightly pieces, 
slice it lengthwise if large, and serve 
in a celery glass, half full of water. 
(See Salad). 

Vegetable Marrow. — Cut into quar- 
ters or slices, take out the seeds, put 
on in boiling water with a little salt, 
and boil until quite tender. Serve 
with melted butter. Or you may, 
after boiling them in slices, cover with 
egg and bread crumbs, or dip them 
into batter, and fry in boiling lard. 

Artichokes. — Wash in several 



■w^aters, and boil as directed for cab- 
bages, which see. 

Jerusalem, Articliokes. — Wash and 
peel ; put them on in cold water, with 
a handful of salt, enough to just cover 
them ; boil gently till quite tender — 
say fifteen to twenty minutes after 
the water boils up ; serve very hot, 
with melted butter. 

Lettuces. — To serve plain, wash 
carefully in salt and water, and then 
in plain water, pick off the outer 
leaves, drain in a colander, and cut 
into quarters, lengthwise, (^ee Salad). 
Cucumbers. — Peel and cut, begin- 
ning at the thick end, into very thin 
slices, season with pepper and salt. 
Dish, and serve with salad oil and 
vinegar, or vinegar only, over. {See 
Salad). 

Horseradish. — Put the root into 
weak salt and water for an hour; 
wash thoroughly, and scrape very thin 
with a sharp stiff knife. This is 
always served with roast beef. A 
good plan is to keep a little scraped, 
and kept in a glass bottle with 
vinegar. 

Salads. — All fish salads are made 
precisely as directed for lobster salad. 
The best dressing for salad, accord- 
ing to the English taste, is the yolk 
of hard eggs rubbed up with oil, vine- 
gar, mustard, pepper, and salt ; some 
add a little sugar. As few persons 
agree as to which of these ingredients 
should predominate, it would be use- 
less to give instructions for the mix- 
ing, the best way being to purchase 
the ready-made salad-dressing of some 
good pickle-maker, Watercresses 
are, perhaps, the most wholesome 
vegetable for salads ; and then the 
lettuce, from its sedative properties. 
Celery is generally mixed with salad, 
and where onions are liked, they 
should always form part of the salad, 
as they give a warmth which is want- 
ing in the other vegetables. To those 
who like the flavour, it is recom- 
mended to rub the bottom of the salad 
bowl with a clove of garlic, without, 
however, putting any portion into the 
salad. 

Tomato Salad. — Take from four to 
six tomatoes (according to size), let 



DOMESTIC COOKERY, 



101 



tliem be fully ripe and fresh, slice 
them in thin rounds, lay them in a 
glass dish arranged neatly ; then pour 
over sufficient vinegar to barely cover 
them, and add a spoonful of salt and 
a very little pepper ; let the salad 
stand about two hours before serving. 
The above is excellent v/ith either 
cold or hot meat, fish, &c., and is a 
very wholesome and pleasing dish. 

Fruit. 

In serving a dessert in summer 
be careful the fruit is all freshly 
gathered, and perfectly ripe. A 
nice selection of fresh fruit, with a 
little crystallized fruit, a few bon-bons 
and fancy biscuits, preserved ginger, 
fruit ices, and powdered loaf sugar is 
a dessert at once tasteful and com- 
paratively inexpensive. In winter 
time apples, oranges, nuts, almonds, 
raisins, and dried and crystallized- 
fruits must take the place of the fresh. 
These should be arranged with taste, 
and the ornamental leaves of various 
fruits interspersed. 

Stewed Pears and Pippins. — All 
kinds of winter pears form a very good 
dish, simply peeled, cut into slices, 
and stewed gently with a little sugar, 
water, cloves, and cinnamon, adding 
a little lemon juice ; or they may be 
stewed in French white wine with 
similar seasoning ; or be baked in an 
oven in the same way, adding a little 
port wine to increase the fiavour and 
improve the colour. The addition of 
a little fresh lemon-peel is an improve- 
ment. To stew pippins, and other 
apples, core them, pare thin, and 
throw into water. For every pound 
of fruit, make a syrup with half a 
pound of refined sugar and a pint of 
water. Skim well, and put in the 
pippins to stew till clear, then grate 
some lemon-peel over them, and serve 
cold in the syrup. 

BaJced Pears, Avphs, <&c. — Bake in 
a Bioderate oven with sugar. 

[r or all otter modes of cooking and 
preserving, or otherwise dressing fruit, 
see the various receipts under Pud- 
dings and Pies, Pastry, Jellies, Sick- 
room Cookery, Sauces, Preserving, 
Coxifectiouery, kQ.\ 



Curing, Pickling, Freservir^. 

Curing and Potting are terms applied 
to the treatment of meat, &c., with 
salt ; Pickling to the preparation of 
fresh fish, vegetables, &c., with vine- 
gar, and Preserving to the modes of 
treating fruits and vegetables with 
sugar, &c. A Good Pickle for pork 
hams, tongue, or beef is the following : 
— Put two gallons of water, two pounds 
of brown sugar, two pounds of bay- 
salt, two pounds and a half of common 
salt, and half a pound of saltpetre, in 
a deep earthen pan, with a cover to fit 
close. Before putting in the meat 
sprinkle it well with coarse sugar, and 
drain. Pack close; so that the pickle 
may cover. This pickle is not to be 
boiled. A small ham may lie fourteen 
days, a large one three weeks; a tongue 
twelve days, and beef in propor- 
tion to its size. They will eat well out 
of the pickle without drying. When 
they are to be dried, let each piece be 
drained over the pan ; and when they 
cease to drop, take a clean sponge and 
dry thoroughly. Six or eight hours 
will smoke them; a little saw-dust and 
wet straw burnt will do this. If put 
into a chimney, sew them in coarse 
cloth, and hang them a week. This 
pickle, if skimmed before each pick- 
ling, will last for years. 

To Cure Pork.— Bone, and cut into 
pieces. Rub with saltpetre, and then 
with common salt and bay-salt, mixed. 
Put a layer of common salt at the 
bottom of tub, cover each piece with 
salt and lay them even one upon ano- 
ther ; fill the hollow places witl^ salt. 
As the salt melts on the top, strew on 
more, lay a coarse cloth over the 
vessel, a board over that, and a weight 
on the board. Cover close, strew on 
more salt, as may be necessary, and 
the rtork will keep good the year round. 
To Cure Bacon. — Place the meat on 
a table ; salt, with a little nitre, added, 
well all over. Some straw is then 
placed on a fioor, a flitch laid thereon, 
with the rind downwards — straw laid 
above this, then another flitch, and so 
on ; above the whole is placed a board, 
and weights above all. In three weeks 
or a mouth the meat is sufQciently 



102 



TAKE MY ADVICE. 



salted and is hung up to the kitchen 
rafters. The Irish practice of burning 
wood and turf imparts a sweetness to 
the bacon thus cured. 

To Cure Hams.—Kvih the legs of 
pork with salt, and leave them for 
three days to drain; throw away the 
brine. For hams of from fifteen to 
eighteen pounds weight, mix together 
two ounces of saltpetre, one pound of 
coarse sugar, and one pound of salt; 
rub with this, lay in deep pans with 
the rind down, and keep for three days 
well covered ; then pour over a pint 
and a half of vinegar, turn them in the 
brine, and baste with it daily for a 
month; drain well, rub with bran, 
and hang for a month high in a chim- 
ney, or a smoking house, over a wood 
fire to smoke. 

To Pot Veal.—Qxxt a fillet into four 
pieces; season with pepper, salt and a 
little mace ; put the veal into a pot 
with half a pound of butter; tie a 
paper over it, and bake three hours. 
Cut off the outsides; pound the meat 
in a mortar with the fat of the gravy, 
till of the thickness of paste; then pack 
close in pots, press down hard, and 
when cold, pour clarified butter over 
it. It is fit to eat in a month. 

Venison, Ham, Fowls, Pigeons, Poul- 
try, cfec, may be potted in the same 
way. 

Brairni. — Having cleansed a large 
pig's head thoroughly, and rubbed it 
with salt, boil it until the bones can be 
removed; season with salt and pepper, 
and, while hot, lay the meat in a 
mould. Press it down with a board 
and heavy weight, and let it remain in 
a cool place for six hours. Then boil 
for about an hour, covering the mould 
with the liquor in which the head was 
first boiled; press again after this 
boiling. The flavour is improved by 
adding in layers, when the mould is 
filled, some salted and boiled tongue 
in thin slices. The tongue must be 
peeled. A sucking pig may be collared 
in the same way. 

Meat or Fish Preserved in Sugar. — 
Eub the joint or fish (after being 
opened) with sugar, and leave it for 
a few days to dry. If intended for 



long keeping, dry it after this, taking 
care to expose new surfaces to the air 
frequently, to prevent mouldiness. 
Fish preserved in this manner will be 
found, when dressed, superior to that 
which has been cured by salt or smoke. 

Pickling. 

To PicHe Salmon. — Split the fish, 
after it has been scaled and cleaned, 
and divide it into convenient pieces . 
Lay the pieces in a shallow kettle, with 
as much water as will cover them. To 
three quarts add one pint of vinegar, 
two or three ounces of salt, twelve bay 
leaves, six blades of mace, and a quar- 
ter of an ounce of black pepper. When 
boiled enough, drain and put it on a 
clean cloth ; then put more salmon 
into the kettle, and pour the liquor 
upon it, and so on till all is done. 
After this, if the pickle be not well- 
flavoured with vinegar and salt, add 
more, and boil quick for three quarters 
of an hour. When all is cold pack the 
fish in deep pans or tubs, and let there 
be enough pickle to plentifully cover. 
Preserve it from the air. 

To Pickle Mackerel. — Clean and di- 
vide large mackerel; cut each side into 
three parts; take pepper, nutmegs, 
mace, cloves, and salt, all finely pow- 
dered; mix, and having made a little 
hole in each piece of fish, force the 
seasoning therein, rub also some on the 
outside; then fry brown in oil, let 
them stand till cold, put into a stone 
jar and cover with vinegar. If to be 
kept any time, pour oil on top. 

To Pichle Mushrooms. — Clean small 
button mushrooms, and put them into 
cold vinegar, and allow it to come 
slowly to a boil ; drain and lay them in 
a cloth till cold, and then put them 
into fresh vinegar. If very small, they 
should not be allowed to boil, as so 
strong a heat might destroy them. 
When dried, they may be put again 
into the vinegar after it had been 
cooled. A little mace will improve the 
flavour, but no hot pepper should be 
used. 

Pickled Capers. — Directly they are 
gathered put the capers into a jar with 
strong vinegar and salt, leaving two 



DOMESTIC COOKERY. 



103 



inches of vinegar over the capers, then 
tie the jar down with a skin ; and if 
the capers are kept in a cool place, and 
a little fresh strong vinegar added from 
time to time, they will remain good 
for four or five years. 

Pichled Cabbage. — Slice into a colan- 
der, and sprinkle salt over each layer. 
Drain two days, put into a' jar, and 
cover with boiling vinegar, adding a 
few slices of red beet-root. If spice be 
used, it should be boiled with the 
vinegar. Hard white cabbage may be 
intermixed with the other, or cauli- 
flowers cut into branches. 

Gaidijlowers, Brocoli, Beans, Nastur- 
tiums, Artichokes, Radishes, 'dec, may 
be pickled in the same way. 

Pickled Wahiuts. — Take green wal- 
nuts before the inner shell is formed 
- — which may be known by pricking 
them with a pin ; if it goes through 
easily, they are young enough to pickle. 
Prick them in several places, to allow 
them to imbibe the salt, and keep 
them in strong brine for a fortnight, 
making fresh salt and water every 
three days ; drain and put them in a 
jar, sprinkle with salt, and pour over 
boiling vinegar, some shallots, garlic, 
or onion may be boiled in the vinegar 
if the flavour be not disliked. 

Pickled Onions. — Select young equal- 
sized onions, peel and steep them in 
strong salt and water for four days, 
changing the water two or three times ; 
wipe perfectly dry, and put them into 
scalding milk ; when the milk becomes 
cold, drain them, and dry each sepa- 
rately in a cloth ; put into jars ; pour 
over as much white wine vinegar, which 
has been boiled with v/hite pepper, as 
will cover them ; tie over first with wet 
bladder, and then with leather, and 
keep the jars in a dry place for use. 
A little powdered or crushed ginger 
may be added. 

Preserving. 

Bottled Fruit. — Burn a match in 
each bottle, to exhaust the air, then 
place in the fruit, quite dry and sound; 
£prink''.e poAvdered sugar between each 
layer, put in the bung, and tie over ; 
set the bottles, bung downwards, in 
a large stewpan of cold water, with 



hay laid between to prevent breaking. 
Put on the fire, and when the skins of 
the fruit are just cracking, take out, 
and put away for the winter. 

Preserved Rhubarb. — Skin rhubarb 
and cut into two-inch pieces ; take an 
equal weight of sugar ; put sugar in 
preserving-pan on the fire to clarify, 
add a little whole ginger with very 
little water ; put in the rhubarb, allow 
it to simmer for three hours, put in 
jars to cool, then cover iip as in jams. 
Preserved Damsons. — The sugar is 
to be pounded, and dissolved in the 
syrup before being set on the fire. 
Green sweetmeats will spoil if kept 
long in the first syrup. Fruit should 
be covered with mutton suet melted, 
to keep out the external air. Wet 
sweetmeats must be kept in a dry and 
cool place, with paper dipped in brandy 
laid over. Put into a saucepan over 
the fire, with water to cover the fruit. 
When boiled, strain off the liquor, and 
add to every pound of fruit wiped 
clean, as much refined sugar. Put one- 
third of the sugar into the liquor, set 
over the fire, and when it simmers put 
in the damsons. Boil, then take off^ 
and cover close for half an hour. Set 
on again, and let simmer while over 
the fire, after being turned. Take out, 
put them into a basin, strew all the 
sugar that remains on them, and pour 
the hot liquor over. Let stand covered 
till next day ; boil up once more ; then 
take out and put into pots. Boil the 
liquor till it is a jelly, and when cold, 
pour it over the fruit. 

All Sorts of Stone Fruit may be pre- 
served in this way. 

Candird Citron, Lemon or Orange 
Pee^.— Soak the peels in water, which 
must be frequently changed, until the 
bitterness is extracted ; then drain 
and place them in syrup until they are 
soft and transparent ; the strength of 
the syrup being kept up by boiling it 
occasionally with fresh sugar. When 
taken out they should be drained anc^ 
placed on a sieve to dry. 

Jams. — All sorts of stone fruit, cur 
rants, &c., may be made into jams by 
the potting method : — Pick the frui'. 
from the stalks, and to eveiy pound 
add one pound of lump sugar. Boil the 



104 



TAKE MY ADVICW. 



whole half an hoiir, skim and stir it 
all the time ; put it into pots, tightly 
covered and fix with string or gum. In 
stone fruits, crack kernels, and put into 
the jam when potted. Brown sugar 
may be used for these jams. 

Raspberry and Strawberry Jam. — 
Pick the fruit, which must be perfectly 
fresh, ripe and dry. Strew over it an 
eciual weight of lump sugar, and half 
as much of the juice of white (or red) 
currants. Boil the whole over a clear 
fire for half an hour, skim it well, put 
it into pots or glasses, and let stand 
till next day. Cover with white paper 
dipped in brandy or whisky, then 
cover as above. All jams and jellies 
should be covered with white paper 
dipped in brandy or whisky. 

Marmalade. — Take Seville oranges 
and lump sugar, weight for weight, 
cut the rind very thin, and put it in 
a preserving pan ; cover with cold 
water, and boil till quite soft ; strain 
through a sieve, and preserve the 
water ; cut the rind into thin chips 
half an inch long, mix them with the 
water they were boiled in ; then take 
the spongy white off the orange very 
clean and throw it away. Divide the 
inside of the orange into quarters, and 
scrape the pulp off the fibry part or fine 
skin of the orange ; put the latter with 
the seeds, put the pulp with the chips ; 
then wash the seeds with a little boil- 
ing-water through a sieve, which will 
form a thick jelly, add that to the 
pulp and chips. Put in preserving 
pan with sugar, boil for half an hour, 
and next day cover down as for jams. 

Confectionery, &c. 

Compotes. — Take a pint and a half 
of cold water and a pound of lump 
sugar ; boil them for fifteen minutes, 
skimming constantly ; then add, while 
the syrup is boiling, any kind of fruit, 
such as peeled and quartered apples 
or oranges, whole apricots, peaches, 
damsons, plums, greengages, &c. Let 
the whole simmer very gently until the 
fruit- is quite tender but not broken, 
when take it out carefully, and arrange 
in an ornamental glass dish. Then 



give the sjTup a sharp boil for a few 
minutes, skimming off any scum that 
may rise ; let the syrup cool, pour 
over the fruit, and when cold, serve, 
garnished with strips of candied peel, 
bon-bons, &c. This syrup is intended 
for immediate use only, and will not 
keep long. If apples are used, peel, 
halve, and core them, and give each 
piece a drop or so of lemon-juice ; 
apricots and other stone fruit may be 
halved, the stones removed, and, if 
liked, the kernels boiled in the syrup. 
Oranges must be carefully pesled, the 
white pithy skin removed with a blunt 
knife so as not to injure the inner 
' skin, and divided in their natural way 
into, say, four or five pieces each ; a 
little of the peel may be cut thin and 
boiled in the syrup. Compotes should 
always be served in glass dishes. 
Owing to the ease with which they are 
prepared, their wholesomeness and 
tasty appearance, they are permanent 
favourites in all homes. 

Candied Fruits are so difficult to pre- 
pare properly, owing to the great care 
and experience needed in boiling the 
sugar to make a syrup of proper con- 
sistency, that the best and cheapest 
plan is to buy what you require of a 
good confectioner. A simple and ex- 
cellent substitute is — 

Iced Fruit. — Take any fresh fruit — 
such as strawberries, currants, plums, 
&c., and remove all stalks and bruised 
fruits. Then beat up the whites of 
four eggs and mix with half a pint of 
water. Dip your fruit in this, drain 
it, and roll it well in finely powdered 
sugar ; lay on paper for several hours in 
adry place when the sugar will have 
crystallized over the fruit. Serve at 
dessert. 

Butter Scotch. — Take a pound of 
good brown sugar, and put it into a 
delicately clean pan, with four ounces 
of butter, beaten to a cream. Stir 
constantly over the fire for about 
twenty minutes to half an hour (the 
way to tell when this is done is to drop 
a little on to a dish, and if this, when 
cool, does not stick to the teeth when 
bitten it is done) ; just before it is done 
put in half an ounce of powdered 



DOMESTIC COOKERY. 



105 



ginger. Pour the mixture into a but- 
tered tin or dish, and put into a cool 
place to set. 

Everton Toffee — ^Dissolve in a pan 
over the fire a pound of powdered loaf 
sugar in a gill of water ; beat to a 
cream four ounces of butter, and add 
it. Then proceed as directed for but- 
ter-scotch, substituting four or five 
drops of essence of lemon for the 
powdered ginger. 

Confectionery, beyond the few simple 
receipts here given, cannot be taught 
in books — the simplest, best, and 
cheapest way is to buy what you want 
ready made. 

In speaking of confectionery, it 
should be remarked that all the va- 
rious preparations above named come, 
strictly speaking, under that head ; 
for the various fruits, flowers, herbs, 
roots, and juices, which, when boiled 
with sugar, were formerly employed 
in pharmacy as well as for sweetmeats, 
were called confections, from the Latin 
word conficere, "to make up;" but 
the term confectionery embraces a 
very large class indeed of sweet food, 
many kinds of which should not be 
attempted in the ordinary cuisine. 
The thousand-and-one ornamental 
dishes that adorn the tables of the 
wealthy should be purchased from the 
confectioner ; they cannot profitably 
be made at home. Apart from these, 
cakes, biscuits, and tarts, &c., the 
class of sweetmeats called confections 
may be thus classified : — 1. Liquid con- 
f ects, or fruits either whole or in pieces, 
preserved by being immersed in a fluid 
transparent syrup ; as the liquid con- 
fects of apricots, green citrons, and 
many foreign fruits. 2. Dry confects 
are those which, after having been 
boiled in the syrup, are taken out and 
put to dry in an oven, as citron, and 
orange-peel, &c. 3. Marmalades, jams, 
and pastes, a kind of soft compounds 
made of the pulp of fruits or other 
vegetable substances beat up with 
sugar or honey ; such as oranges, apri- 
cots, pears, &c. 4. Jellies are the 
juices of fruits boiled with sugar to a 
pretty thick consistency, so as, upon 
cooling, to 'form a trembling jelly ; as 



currant, gooseberry, apple jelly, &c. 

5. Conserves are a kind^ of dry con- 
fects, made by beating up flowers, 
fruits, &c., with sugar not dissolved. 

6. Candies are fruits candied over 
with sugar after having been boiled in 
the syrup. 

TERMS USED IN MODERlSr COOKERY. 

Aspic — A transparent jelly used . as 
an outer moulding for fish, game, 
poultry, &c. ; also for decorating and 
garnishing. 

Assiette (a plate) — Small entrees, 
not more than a plate will hold. 
Fruits, cheese, chesnuts, biscuits, &c., 
at dessert, if served upon a plate, are 
called assiettes. 

Assiette volante — A dish handed 
round by a servant, but not placed on 
the table. Small cheese souffles, and 
other dishes, served hot, are often 
made assiettes volantes. 

Bain-marie — An open saucepan or 
kettle of alrjost boiling water, that a 
smaller vessel can be set in, for cook- 
ing and warming, extremely useful 
for keeping things hot, without efi'ect- 
ing any alteration in either their 
quality or quantity. If you keep 
broth, soup, or sauce by the fire, it 
reduces and thickens. This is obviated 
by the use of the bain-marie, in which 
the water should be hot, but not 
boiling. 

Bechamel — White sauce, now often 
used, much commended by Franca- 
telli. 

Blam^ch — To whiten poultry, vege- 
tables, fruit, &c., by dipping them 
into boiling water for a short time, 
and afterwards into cold water, letting 
them remain there for a while, till 
they are whitened. 

Blanquette — A kind of fricassee 
much used in French cookery. 

Bmilli — Beef, or other meat, boiled 
or scewed. In France, the term is 
applied only to beef boiled, the gravy 
from which forms stock for soups. 

Bouillie—A French dish, something 
like hasty pudding. 

Bouillon — A thin soup or broth, 
much used by the French peasantry. 

Praise— To stew meat, which has 



106 



TAKE MY ADVICE. 



been previously blanclied, with fat 
bacon, until it is tender. 

Braisiere — A saucepan, witli raised 
edges, to hold fire on the top. Indis- 
pensable in many made dishes. 

Caramel—Burnt sugar. A little 
piece of sugar is placed at the bottom 
of a saucepan, and burned; upon it is 
poured stock or water, little by little, 
till the whole is brown. Caramel is 
used to colour meats and give tone to 
sauces, entremets, &c. 

Caserole — A crust of boiled rice, 
after having been moulded into the 
form of a pie, filled with a fricassee of 
white meat or a puree of game. 

Compote— A stew, as of fruit, or 
game, or pigeons. 

Consomme —The name by which rich 
soup, stock, or gravy is commonly 
known. 

Croquette — A ball of fried rice or 
potatoes, 

C7ro2<^o??s— Sippets of bread, toasted 
or browned for hashes, &c. 

Desosser — To bone, or take out the 
bones from poultry, game, or fish ; an 
operation requiring some tact. 

Entries — Tasty little side dishes, 
served with the first course. 

Entremets — Small side dishes, served 
with the second course. 

Escalopes — Collops ; small, round, 
thin pieces of tender meat or fish, 
beaten with a rolling-pin to render 
them tender. 

Feidlletage —Puff-paste, which see. — 

Foncer — To put slices of ham, veal, 
or thin broad slices of bacon, into the 
bottom of a saucepan. 

Galette — A broad, thin cake, used 
for dessert. 

Gateau — Properly speaking, a cake; 
but occasionally used to denote a small 
pudding or tart. 

Glacer — To glaze or spread a thick 
and rich sauce or gravy, called glaze, 
upon hot meats or larded poultry. A 
feather or brush is used to put on the 
glaze. In confectionery, "to glaze'' 
means to ice fruit and pastiy with sugar, 
which glistens when cold and crisp. 

Hors dJceuvves — Small dishes, or as- 
siettes vo' antes of sardiaes, ?.nciiovies, 
and similar relishes, used during the 
first course. 



Maigre — Soup, broth, or gravy, 
without meat, commonly eaten in 
Roman Catholic countries on fast 
days. 

Matelote — A rich fish-stew, usually 
composed of eels, carp, trout, or bar- 
bel, made with wine. 

Mayonnaise — Cold sauce or salad- 
dressing for salmon and lobster. Much 
patronised for luncheons and cold col- 
lations. 

Menu — The bill of fare, always given 
at large dinners. 

Mernique — A sort of icing, made oi 
whites of eggs and sugar, well beaten. 

Miroton — Slices of beef for vinai- 
grette, or ragout, or onion stew. The 
shoes are larger than collops. 

MouUler — To add water, broth, or 
any other liquid during cooking. 

Paner — To cover meat, &c., for 
cooking in the oven, on the gridiron, 
or frying-pan, with very fine bread- 
crumbs. 

Piquer — To lard poultry, game, 
meats, &c., with strips of fat bacon ; 
always be done according to the grain 
of the meat, so that, when cut, each 
slice will contain some of the larding. 

Poelee —Stock, used instead of water 
for boiling turkeys, sweetbreads, fowls, 
and vegetables. Not common in Eng- 
lish cookery. 

Puree — Vegetables or meat reduced 
to a smooth pulp, and afterwards 
mixed with sufficient liqiiid to make 
it of the consistency of thick soup. 

Ragout — A stew or hash of vaiious 
meats, poultry, game, &c. 

i?e7;20z</a(Ze— Salad-dressing. 

lilssolcs. — Palis of finely mirtced 
meat (of different kinds) railed in 
flour in the hands, fried in oil till they 
are a deep brown. 

Eoux, brown and white — French 
thickening. 

Salmi — Eagoutof previously roasted 
game or poultry. 

Sauee p'lquante — A sharp sauce, with 
a predominating flavour of vinegar or 
lemon. 

Sauter — To dress with sance in a 
saucepan, shaking it about continually 
during the process. 

Tamis — Tammy, a kind of open 
cloch or sieve, tnoTough wiiich to st/a^-a 



DOMESTIC CfOOKERY. 



107 



brotli and aaiices, so as to rid them of 
the small bones, froth, &c. 

Tourte — Tart, fruit pie. 

Trousser — To truss a bird for roast- 
ing or boiling. 

Vol-au-vent — A rich crust of very 
fine puff-paste, which may be filled 
with various delicate ragouts or fri- 
cassees of fish, flesh, or fowl. Fruit 
may also be enclosed in a vol-au-vent. 

HINTS ON CONDUCT IN THE KITCHEN. 

Cleanliness is the most essential 
ingredient in the art of cooking; a 
dirty kitchen being a disgrace both to 
mistress and maid. Be clean in your 
person, paying particular attention to 
the hands, which should always be 
clean. Do not go about slipshod. Pro- 
vide yourself with well-fitting shoes. 
You will find them less fatiguing in a 
warm kitchen than loose untidy slip- 
pers. 

Provide yourself with at least a 
dozen good- sized serviceable cooking 
aprons, made with bibs. These will 
save your gowns, and keep you neat and 
clean. Have them made large enough 
round, so as to nearly meet behind. 

When you are in the midst of cook- 
ing operations, dress suitably. In 
the kitchen, for instance, the modern 
crinoline is absurd, dangerous, out of 
place, and extravagant. It is extrava- 
gant, because the dress is, through 
being brought nearer the fire, very 
liable to get scorched, and when once 
scorched, soon rots, and wears into 
holes. 

Never waste or throw away any- 
thing that can be turned to account. 
In warm weather, any gravies or 
soups that are left from the preceding 
day should be just boiled up and 
poured into clean pans. This is par- 
ticularly necessary where vegetables 
have been added to the preparation, 
as it then so soon turns sour. In cooler 
weather every other day will be often 
enough to warm up these things. 

Every morning visit your larder, 
change dishes and plates when neces- 
sary, empty and wipe out the bread- 
pan, and have all in neatness by the 
time to order the dinner. Twice a 
week the larder should be scrubbed out. 



If you have a spare kitchen cup- 
board, keep your baked pastry in it, 
it preserves it crisp, and prevents it 
becoming wet and heavy, which it is 
liable to do in the larder. 

In cooking, clear as you go ; that is 
to say, do not allow a host of basins, 
plates, spoons, and other utensils, to 
accumulate on the dressers and tables 
whilst you are engaged in preparing 
the dinner. By a little management 
and forethought, much confusion may 
be saved in this way. It is as easy to 
put a thing in its place when it is 
done with, as it is to keep continually 
moving it to find room for fresh requi- 
sites. For instance, after making a 
pudding, the flour-tub, pasteboard, 
and rolling-pin should be put away, 
and any basins, spoons, &c., taken to 
the scullery, neatly packed up near 
the sink, to be washed when the pro- 
per time arrives. Neatness, order, and 
method should be_ always observed. 

Never let your stock of spices, salt, 
seasonings, herbs, &c,, dwindle down 
so low that some day, in the midst of 
preparing a large dinner, you find 
yourself minus a very important in- 
gredient, thereby causing much con- 
fusion and annoyance. 

If you live in the country, have 
your vegetables gathered from the 
garden at an early hour, so that there 
is ample time to make your search for 
caterpillers, &c. These disagreeable 
additions need never make their ap- 
pearance on table, in cauliflowers or 
cabbages, if the vegetable in its raw 
state is allowed to soak in salt and 
water for an hour or so. Of course, if 
the vegetables are not brought in till 
the last moment, this precaution can- 
not be taken. 

Be very particular in cleansing all ve- 
getables free from grit. Nothing is so 
unpleasant, and nothing so easily avoid- 
ed, if but common care be exercised. 

When you have done peeling onions, 
wash the knife at once, and put it 
away to be cleaned. Nothing is nas- 
tier, or more indicative of a slovenly 
and untidy cook than to use an oniony 
knife in the preparation of any dish 
where the flavour of the onion is a 
disagreeable surprise. 



108 



CONDUCT IN THE KITCHEN. 



After you have washed your sauce- 
pans, fish-kettle, &c., stand them 
before the fire for a few minutes, to 
get thoroughly dry inside, before put- 
ting them away. They should then 
be kept in a dry place, in order that 
they ' may escape the deteriorating 
influence of rust, and thereby be 
quickly destroyed. Never leave sauce- 
pans dirty from one day's use to be 
cleaned the next; it is slovenly and 
untidy. 

Empty soups or gravies into a basin 
as soon as they are done ; never allow 
them to remain all night in the stock- 
pot. 

In copper utensils, if the tin has worn 
oflF, have it immediately replaced. 

Pudding-cloths and jelly-bags should 
have your immediate attention after 
being used ; the former should be weU 
washed, scalded, and hung up to dry. 
Let them be perfectly aired before 
being folded up and put in the drawer, 
or they will have a disagreeable smell 
when next wanted. No soda should 
be used in washing pudding-cloths. 

After washing up your dishes, wash 
your dish-tubs with a little soap and 
water and soda, and scrub them often. 
Wring the dish-cloth, after washing 
this also, and wipe the tubs out. 
Stand them up to dry after this opera- 
tion. The sink-brush and sink must 
not be neglected. Do not throw any- 
thing but water down the sink, as the 
pipe is liable to get choked, thereby 
causing expense and annoyance. 

Do not be afraid of hot water in 
washing up dishes and dirty cooking 
utensils. As these are essentially- 
greasy, lukewarm water cannot possi- 
bly have the effect of cleansing them 
effectually. Do not be chary also of 
changing and renewing the water oc- 
casionally. You will thus save your- 
self much time and labour in the long 
run. 

Clean your coppers with turpentine 
and fine brick-dust, rubbed on with 
flannel, and polish them with a leather 
and a little dry brick-dust. 

Clean your tins with soap and 
whitening, rubbed on with a flannel ; 
wipe them with a clean dry soft cloth, 
and polish with a dry leather and 



powdered whitening. Mind that nei- 
ther the cloth nor leather is greasy. 

Do not scrub the inside of your 
frying-pan, as, after this operation, 
any preparation fried is liable to catch 
or burn in the pan. If the pan has 
become black inside, rub it with a 
hard crust of bread, and wash in hot 
water, mixed with a little soda. 

Punctuality is an indispensable 
quality in a cook. 

Napkins ; to Fold them. 

One of the true luxuries of the 
modern dinner table is the table nap- 
kin ; but the difficxilty with most young 
housekeepers is how to fold it. Nume- 
rous designs have been adopted from 
time to time, but the following are 
simple and efficient. A napkin should 
be laid to every plate. To properly 
fold the napkins, they should be 
starched. 

Tlie Mitre.— ''F6\A the napkin into 




Fig. 1. 
three parts, lengthwise, one side to- 
wards, and the other from you. Turn 
down the right hand corner, and turn 
up the left one, as in fig. 2, a and b. 




Fig. 2. 
Then turn back the point A towards 
the right, so that it lie behind c ; and 
B to the left, so as to be behind d. 

c 




Fig. 3. 



Double the napkin hack at the line e; 
then turn up f from the front and a 



DOMESTIC COOKERY. 



109 



from the back, when the whole will 
appear as in fig. 3. Bend the corner 
H toward the right, and and tuck it in 
behind i, and turn back the corner k 
towards the left at the dotted line; 
and tuck it into the corresponding 
part at the back. Your mitre is now 
ready for the bread, which may be 
placed in the centre, or beneath. 

The Fan or Flirt. — This is a simple 
and pretty style. Fold the napkin 
into three parts, lengthwise ; then fold 
across the breadth, commencing at one 
end, and continuing /row and to your- 
self in zigzag folds about two inches 




Fig. 9. 
broad, until the whole napkin is so 
creased. Place in the tumbler, and it 
will fall over as in th« illustration. 




Fig. 4. 
This napkin does not require to be 
starched to make a fan. 

The Collegian. — Fold the napkin into 





Fig. 5. 



Fig. 6. 



the part A underneath, until it looks 
like B in fig. 6. Now take the corner 
B, and turn it up towards c, so that 
the edge of the rolled part shall be 
even with the central line. Repeat 
the process on the other side, and turn 
the whole over, when it will appear as 
in the wood cut fig. 4. Place the roll 
or cut bread under the flap at g. 

The Slipper. — Fold the napkin into 
three parts, lengthwise. Then turn 
down the two sides, as in fig. 5. Turn 
the napkin over and roll up the lower 
part as in fig. 8, a, b. Now turn the 
corner b towards c, so that it will ap- 
pear as at D. Repeat this on the other 




Fig. 7. 



side ; and then bring the two parts E 
together, so that they bend at the 




dotted line. The napkin will now ap- 
pear in the shape of the slipper, fig. 7. 
The bread is placed in the hollow at g. 




three parts, longways ; then turn down 
the two sides, towards you, so that 
they appear as in fig. 5. Then roll up into three parts, lengthwise. Then 



Fig. 10. 

The Neapolitan. — Fold the nat>kiTi 



110 



TAKE MY ADVICE. 



fold one of tlie upper parts ftpon itself, 
from you , and fold down the two sides, 
so as to appear in fig. 5. Now roll tip 
the part a underneath, until i:: comes 
to the shape of the dotted lines in fig. 




Fig. 11. 
11 at E. Turn up the corner b towards 
c, so that the eA.g& of the roiled part 
be even with the central line. Repeat 
the same process on the other side ; 
turn tlie whole over, and yovi have the 
Neapolitan as in fig. 10 with the bread 
beneath the flap g. 

Bread Making. 

ITousehold Bread. — Take ten pounds 
of flour, and three quarts of soft water 
— filtered rain-water is best — about 
lukewarm, if in summer, and rather 
warmer in winter. Put the water into 
a large pan, add a tablespoonf ul of salt, 
and a portion of the flour stirring well 
until about the consistency of batter. 
Add rather more then half a pint of 
good yeast, and then more flour, mix- 
ing the whole well, German yeast is 
a good substitute for brewers' yeast. 
Put the pan, covered with a cloth, and 
with a little dry flour strewed over 
the dough, before the fire a few mi- 
nxites. About a third of the flour is 
to be kept back in this first operation, 
and to be well kneaded in when the 
mixture has risen properly before the 
fire. After the rest of the flour is 
added, put the dough again before the 
fire, and let it rise for a few minutes, 
then knead again, and bake in a quick 
oven, having previously made the 
dough into loaves, and pricked the 
surface of the dough with a fork, and 
placed it again before the fire. The 
baking, in an ordinary oven, will re- 
quire about an hour to an hour and a 
quarter, for a four-pound loaf, and 
tifty minutes for a loaf of three pounds. 
If a heated ovon be employed, it must 
be well heated before the dough is put 



into it. If potatos be mixed with the 
bread in the proportion of an ounce to 
two ounces to a pound, the flavour will 
be improved. First boil the potatos in 
their skins as directed (see Vegetables), 
then skinned, when dry, rub well up 
with milk or water boiled, and allowed 
to stand for a few minutes before it is 
used. Then add the mixture to the 
dish in which the dough is mixed. 
Rice may also be used. Take a pound 
of rice to ten pounds of wheat flour, 
boil the rice in a quart of water until 
it has become a complete pulp., Strain 
off the water, and beat the rice well 
in a mortar until it is completely 
crushed, and is entirely dissolved, then 
add the water in which it was boiled, 
and a pint of milk, and boil the whole 
together for an hour. Strain oft" the 
liquid and add it to the dish in which 
the dough is made, suppressing as 
much water from the process as the 
quantity of liquid obtained from the 
boiling of the rice will supply. The 
dough must in all cases be thoroughly 
kneaded. If the water be hard, a 
drachm of carbonate of soda may be 
added to three quarts of water, but 
this is unnecessary when the water is 
of a soft nature. To ascertain the 
proper heat of the oven, throw a small 
quantity of flour on the floor of the 
oven ; if the flour turn black in a short 
time, without taking fire, it is con- 
sidered of a proper heat. If this be 
not attended to, the bread will either 
be heavy and soddened, or scorched 
on the outside. 

For BollSf take a portion* of the 
dough and mix up with a few table- 
spoonfuls of cream in which the whites 
of two or three eggs whipped have 
been put ; knead them carefully, and 
add a little flour, if they be too moist. 
The dough for rolls should be taken 
off when it has risen the second time. 
After taking the dough from the fire 
the second time, it must be kneaded 
for half an hour on a board strewed 
with flour, if intended for loaves, but 
the roils will not require more than 
fiv^e or six minutes kneading. They 
are then to be baked in a quick oven 
until they are nicely browned. A mi- 
nute or two before they are done, they 



DOMESTIC COOKERY. 



Ill 



sholild be taken out of the oven, and 
a brush dipped in the white of egg be 
passed over the top ; then they are to 
be put into the oven again for one or 
two minutes. 

When there is rea5?on to suspect, 
either from the appearance or the smell 
of the flour, that it is not good, and 
there is still a necessity for using it, let 
it be baked for an hour in a very slack 
oven, and add to it, when making into 
dough, about ten grains of fresh car- 
bonate of ammonia, carefully powder- 
ed, for every pound of flour. This will 
frequently correct any bad properties 
of the flour, and render the bread 
paiatable. 

Milk may be substituted for water 
in the manufacture of bread, but it 
does not improve the flavour if the 
flour be good. 

Brown Bread. — The best is made of 
pure wheaten flour coarsely ground, 
but good bread is also made from a 
mixture of wheat, barley, and rye 
flour, in the proportion of two pounds 
of the first, to one of each of the other. 
Oatmeal may be substituted for the 
barley flour, or added to the barley 
and rye in the proportion of one-third. 
When making brown bread, use a 
larger quantity of yeast and less water, 
and knead for an hour. A nutritious 
brown bread is made by the addition 
of the flour of the haricot beans as 
follows : — two pares of wheaten flour, 
one of rye flour, and one of the bean 
flour. Generally speaking, brown bread 
requires longer baking than that from 
pure wheaten flour. 

French Rolls. — To about seven 
pounds of fine flour add the whites of 
four eggs well beaten, and sufficient 
warm milk to make it into a stiff 
dough ; work it together in the same 
way as for pie-crust, and let it rise be- 
fore the fire under a cloth. As the 
outside becomes hard by being placed 
before the fire, it should be removed, 
and the remaining dough be well 
beaten, made into rolls, and set for a 
few minutes before the fire to rise, and 
then baked in a quick oven. 

Barley Bread- — Take three pounds 
and a half of barley meal, mix well to- 
gefclier in a large earthen pan, add yeast 



and warm water, and leave the dough 
to rise for one hour ; it must then be 
kneaded and well worked together for 
twenty minutes, after w;hich, make 
into one loaf, put it into the oven, and 
let it bake for four hours. The bar- 
ley should be finely ground. 

Indian Corn and Wheat Flour Bread. 
— Take a quart of corn meal and a 
little salt, and one quart of boiling 
water. Wet the meal, let it stand un- 
til it is blood-warm, then add two 
quarts of wheat flour, and half a 
pint of yeast, and let it rise. This 
quantity will make two loaves. Bake 
one hour and a half in a brisk oven. 

Australian Meat. 

Australian Beef and Mutton have 
lately come into use, owing to the high 
price of butchers' meat. Imported in 
tins, and being free from bone, Austra- 
lian meat may be readily prepared for 
the table in the form of stews, hashes, 
soups, puddings, pies, &;c. ; when it 
makes a really nourishing, enjoyable, 
and cheap meal. The meat being per- 
fectly fresh, without seasoning of any 
kind, it may be cooked in a variety of 
ways, with or without vegetables. 
For soups, dishes, collops, curries, ha- 
ricots, stev/s, &c., it should be minced 
small, and seasoned. There is little 
needed in the way of cooking this best 
of all preserved meats, but the follow- 
ing receipts will be found useful : — 

Minced CoUops.— Take two or three 
pounds of minced beef or mutton; and 
simmer with the requisite quantity of 
water and onions, pepper, &;c., at dis- 
cretion, but no salt. This stew can 
either be eaten with bread and pota- 
toes, or be used as a stock for other 
dishes. It should be garnished with 
small pieces of dry toast. 

Irish Stew.— Minced mutton with 
carrots, turnips, onions and water. 
The proportions are: Meat, one pound; 
potatos, three pounds ; carrot, turnip, 
onion, one pound each ; water, half a 
gallon. Stew gently till the vegetables 
are done. If too thick, add more 
, water, or the mutton may be cut into 
dice. During boiling, the cover should 
be kept on, and the pan well shaken 
at frequent intervals. 



112 



TAKE MY ADVICE, 



Haricot Mutton. — If the potatos be 
omitted, and carrots in thin slices sub- 
stituted, the dish becomes a delicious 
haricot. This will take longer to stew, 
or the carrots will not be properly 
cooked. In all dishes in which carrots 
are used, from twenty to thirty mi- 
nutes extra cooking are required. The 
haricot must be kept simmering, not 
boiling. The stew pan should be wide 
and shallow, so as to present a large 
surface for the fire to act upon. 

Meat and Rice. — Take one pound of 
meat, minced, to one pound of rice. 
Add parsley and sweet herbs to taste, 
with pepper and salt. Stew till tender. 
Meat and Potato Pie. — Take one 
pound of beef or mutton cut in thin 
slices ; intermix two pounds of pota- 
tos, and half a pound of onion, cut 
small ; add a little parsley and sweet 
herbs, and three pints of water. Stew 
for an hour, then put on the crust and 
bake. This is an excellent dish. 

Mutton Ham. — Australian meat is 
brought to this country in two forms 
— tinned and cured. In the latter way 
the mutton is much admired. Before 
packing, the bone is extracted, and 
the meat is then packed in a swet 
pickle, rolled up in masses of about 
twelve pounds weight, and placed in 
casks, which are rendered air-tight by 
pouring over the meat a quantity of 
pure mutton fat, which keeps it sweet 
and sound. Mutton is also brought 
over in legs, and on being unpacked 
has a tempting red colour like ham. 
After arrival in America, these mut- 
ton hams are smoked, when they may 
be cooked in the following way : — Cut 
thin slices and place in the frying pan 
with a little water. When nearly 



done, throw away the water, and broil 
in a little dripping. The water ex- 
tracts the salt, and brings up an un- 
burnt flavour of the meat. With the 
addition of eggs, milk and flour, this 
is a capital dish. One pound of Austra- 
lian meat, without bone, is equal to 
about one pound and a half of ordinary 
butcher's meat. Before using, the tin 
should be left open for a day ; when it 
may be cooked in any of the ways re- 
commended for fresh beef or mutton. 

Soups. — Mince the meat and add 
whole peas, or other vegetables, cut 
into dice, with flavouring, or with 
curry, Chutney, or Worcester sauce to 
taste. 

Rissoles, Meat Calces, Sausage Rolls, 
Dumplings, &c. — Mince the meat, sea- 
son with pepper, salt, and sweet herbs 
to taste, and cook as usual. 

Beef Tea. — Mince the beef, add salt, 
simmer for two hours and strain. 

StocTc. — Withbones, scrapsof poultry 
and cooked meat, &c. Australian 
meat makes excellent Stoch for Soups, 
Broths and Hashes. The fat on the top 
of the meat must be removed as soon 
as the tin is opened. This fat may be 
used for frying fish. 

Gold Meat. — When cold, the minced 
meat is solid, when it may be cut in 
slices and eaten with salad or hot 
potatoes. 

Australian Butter of fine quality is 
now imported in tins. It requires no 
preparation, but after the tin is opened 
it should be left exposed to the air for 
several hours. This is in every respect 
better than the cheap butter of the 
shops, much of which is grossly adul- 
terated. 



HOW TO CHOOSE MEAT, FISH, FOUL'^HY, &c. 



Beef. — The grain of ox beef, when 
good, is loose, the lean red, and the 
fat inclining to yellow. Cow beef has 
a closer grain, a whiter fat, and the 
'lean of a paler red. Inferior beef, 
from old ill-fed animals, has hard, 
skinny fat or dark red lean. Prime 
meat pressed by the finger rises up 



quickly ; when the dent made by pres- 
sure returns slowly or remains visible, 
the meat is of inferior quality. 

Mutton should be firm, close in 
grain, and reddish, with the fat white 
and firm. If too young, the flesh 
feels tender ; if too old, on being- 
pinched, it wrinkles up. In young 



TAKE MY ADVICE. 



113 



mutton, the fat readily separates ; in 
old, it is held together by strings of 
skin. 

Veal should be delicately white, 
though it is often juicy and well- 
flavoured when rather dark in colour. 
If the fat round the kidney be white 
and firm-looking, the meat is prime, 
and recently killed. Veal will not 
keep so long as an older meat, espe- 
cially in hot or damp weather ; when 
deteriorating, the fat becomes soft and 
moist, the lean flabby, spotted, and 
spongy. The fillet of a cow-calf, pre- 
ferable to that of a bull-calf, is known 
by the udder, and by the softness of 
the skin. 

Lamb will not keep long after it is 
killed. The large vein in the neck is 
bluish in colour when the fore- 
quarter is fresh, green when becoming 
stale. In the hind-quarter, if not re- 
cently killed, the fat of the kidney 
will emit a faint smell, and the 
knuckle will have lost its firmness. 

Porh. — When good, the rind is thin, 
smooth, and cool to the touch ; when 
changing from being too long killed, 
it becomes flaccid and clammy. En- 
larged glands in the fat, called ker- 
nels, are marks of an ill-fed or diseased 

pig- 

Bacon and Ham should have a thin 
rind, the fat firm, the lean a clear red, 
without intermixture of yellow. To 
judge of the state of a ham, plunge a 
skewer into it right to the bone ; on 
drawing it back, if particles of meat 
adhere to it, or if the smell be dis- 
agreeable, the ham is not good. A 
short thick ham is to be preferred. 

Venison. — When good, the fat is 
clean, bright, and of considerable 
thickness. To know when it is ne- 
cessary to cook it, plunge a knife into 
the haunch, and from the scent the 
cook must determine accordingly on 
dressing or keeping it. 

Turkey s and Poulti^y generally. — The 
age of the bird is chiefly to be at- 
tended to. An old turkey has rough 
and reddish legs ; a young one smooth 
and black. When fresh killed, the 
eyes are full and clear, and the feet 
moist. When it has been kept too 
long, the parts about the vent have a 
5* 



greenish tinge. Poultry, when yonng, 
have the legs and combs smooth ; 
when old, they are rough, and on the 
breast are long hairs, instead of fea* 
thers. Fowls and chickens should be 
plump on the breast, fat on the back, 
.and white-legged. 

Geese. — Bills and feet are red when 
old, yellow when young. When fresh 
killed, the feet are pliable, stiff when 
too long kept. G eese are called green, 
while they are only two to four 
months old. 

Ducks. — Choose them with supple 
feet, and hard, plump breasts. Tame 
ducks have yellow feet, wild ones red. 

Pigeons. — Suppleness of the feet 
show them to be young ; when getting 
bad from keeping, the flesh is flaccid. 

Partridges, when young, have yel- 
low legs and dark-coloured bills. Old 
partridges are indifferent eating. 

Hares and Rabbits, when old, have 
the haunches thick, the ears dry and 
tough, and the claws blunt and rugged. 
A young hare has claws smooth and 
sharp, ears that easily tear, and a 
narrow cleft in the lip. A leveret is 
distinguished from a hare by a knob 
or small bone near the foot. 

WoodeocTcs and Snipes, when old, 
have feet thick and hard ; when young 
and fresh killed, they are soft and 
tender. When their bills become 
moist, and their throats muddy, they 
have been too long killed. 

Turhot, and all flat white lish, are 
rigid and firm when fresh ; the under 
side should be of a rich cream colour. 
When out of season, or too long kept, 
this becomes a bluish white, and the 
flesh soft and flaccid. A clear, bright 
eye in fish is also a mark of being 
fresh and good. 

Cod is knowt to be fresh by the 
rigidity of the flesh, the redness of 
the gills, and the clearness of the eyes. 
Crimping much improves this fish. 

Salmon. — Flavour and excellence de- 
pend upon its freshness and the short- 
ness of time since it has been caught ; 
for no method can completely preserve 
the delicate flavour it has when just 
taken out of the water. 

Mackerel must be perfectly fresh. 
The firmness of the flesh, and the 



114 



A SCIENTIFIC TABLE. 



clearness of the eyes, are the crite- 
rions of fresh mackerel, as they are of 
all other fish. 

Herrings can only be eaten when 
very fresh, and like mackerel, will 
not remain good very long after they 
are caught. 

Fresh-ivater fish, including Trout, 
Carp, Tench, Pike, Perch, &c., present 
the same indications of being fresh 
or otherwise as previously stated. 

Lobsters recently caught have al- 
ways some remains of muscular action 
in the claws, which may be excited 
by pressing the eyes with the finger ; 
when this cannot be produced, the 



lobster has been too long kept. The 
tail preserves its elasticity if fresh, 
but loses it as soon as it becomes stale. 
When light, lobsters are watery and 
poor. 

Grabs. — Crabs have an agreeable 
smell when fresh, and are chosen by 
observations similar to those exercised 
in the choice of lobsters. 

Prawns and Shrimps^ when fresh, 
are firm and crisp. 

Oysters, when fresh, have their sheila 
firmly closed ; when the shells of 
oysters are opened they are dead, and 
unfit for food. 



PHYSIOLOGICAL ANB CHEMICAL CLASSIFICATION 



Class I. — Alimentary or Necessary. 



Group 1. Mineral substances 



Group 2. Non-nitrogenous force- 
producing substances, 
incapable of forming 
flesh or muscle. 

Groups. Nitrogenous substan- 
ces, capable of pro- 
ducing both flesh and 
force. 



Force 
producers. 



Examples. 
- Water, common 
salt, the ashes 
of plants and 
animals. 

a. Amylaceous Sago, arrowroot. 

b. Saccharine Sugar,figs,dates, 

c. Oleaginous Animal and ve- 

getable fats and 
oils. 



Flesh and \ a. Albuminous 'Eggs. 

force J b. Fibrinous Wheat, flesh, 
producers, / c. Caseinous Peas, cheese. 



Class II. — Medicinal or Auxiliary. 

Group 1. Containing Alcohol - • • 

Group 2. Containing Volatile Oils • • 

Group 3. Containing Acids - « 



Group 4. Containing Alkaloids, which act upon the ner- 
vous system as stimulants or sedatives. 



Examples. 
Beers, wines, spi- 
rits. 

Spices and condi- 
ments, as cloves, 
nutmegs, pepper, 
horseradish, &c. 
Apples, oranges, 
rhubarb stalks, 
vinegar. 

Tea, coffee, cocoa, 
tobacco, hemp, 
opium. 



115 



ili BREAD AND BREAD-MAKING. 



General Observations on 
Bread, Biscuits, and Cakes. 

Ik addition to the receipts for Bread- 
making on page 1 10, we enter at some 
length here into this important sub- 
ject. By means of skilful cultivation, 
mankind have transformed the origi- 
nal forms of the Cereals, poor and ill- 
flavoured as they perhaps were, into 
various fruitful and agreeable spe- 
cies. Classified according to their re- 
spective richness in alimentary ele- 
ments, the Cereals stand thus : — 
Wheat and its varieties. Bye, Barley, 
Oats, Bice, Indian Corn. Everybody 
knows it is wheat flour which yields 
the best bread. Bye-bread is viscous, 
hard, less easily soluble by the gastric 
juice, and not so rich in nutritive 
power. Flour produced from barley, 
Indian corn, or rice, is not so readily 
made into bread ; and the article, 
when made, is heavy and indigestible, 

AH food is called bread which is 
made from the flour of grains or seeds 
made into a dough and baked. Bread 
is either vesiculated or unvesiculated. 
The latter is called unleavened bread, 
and consists of such preparations of 
flour as are known by the name of 
biscuits and cakes, 

Vesiculated bread is prepared in 
two ways, either by fermentation or 
aeration. In all cases fermented 
bread is made from the flour of wheat, 
or a mixture of this with the meal or 
flour of other grain, Oats, barley, 
maize, rye, will not alone make fer- 
mented bread. The meal of these 
grains is added to wheaten flour when 
they are made into bread. 

In the making of fermented bread 
yeast is added to the flour, and the 
gluten of the flour is put into a state 
of change, and a little of it is decom- 
posed. A small portion of the starch 
is formed into glucose, which is de- 
composed, and alcohol formed, and 



carbonic acid produced. The carbonic 
acid gas, escaping from the mass, ve- 
siculates the bread. This process is 
called the rising of the bread. It is in 
this stage that the starch enters into 
a state of change which assists its 
subsequent solution in the stomach. 

Bread is vesiculated, without being 
fermented, by two processes ; 1, by 
the addition of substances which du- 
ring their decomposition give out car- 
bonic acid, as carbonate of soda and 
hydrochloric acid ; 2, by making the 
bread with water charged with car- 
bonic acid gas. The first is the pro- 
cess which makes what is known as 
" Unfermented Bread," The second 
process consists in mixing water, con- 
taining carbonic acid gas under pres- 
sure, with flour, so that when the 
dough is baked the escape of the car- 
bonic acid gas vesiculates the bread. 
This process makes what is called 
"Aerated Bread." 

Both forms of vesiculated Bread are 
adapted for general use. In certain 
morbid conditions of the stomach, 
fermented bread undergoes changes 
which are productive of inconveni- 
ence, and which is prevented by un- 
fermented bread. 

The ingredients used in the above 
three processes of making wheaten 
bread are as follows : — 

Ingredients in a 41b, loaf by the or- 
dinary or fermented process : 

lb, oz. 

Flour - - - 3 2 

-Water - • • 1 1^ 

Yeast - - - Oi 

Potatoes - - - IJ 

Salt - - - OJ 

Ingredients in a 21b. loaf by the 
aerated process : 

lb. oz. 
Flour - - - 1 7 
Water - - - 10 
Salt - - - Oi 



116 



BREAD-MAKING. 



Ingredients in two 41b. loaves by 
the unfermented process : 

lb. oz. gr. 

Flour - - 7 1 

Carbonate of Soda 10 

Muriatic acid - 1 53 

Water - - 2J pints. 

One pound of the crumb of bread, 

if digested and oxidised in the body, 

will produce an amount of force equal 

to 1,333 tons raised one foot high. 

The maximum of work which it will 

enable a man to perform is 267 tons 

raised one foot high. One pound of 

crumb of bread can produce at the 

maximum 1^^ oz. of dry muscle or 

flesh. 

On examining a grain of corn from 
any of the numerous cereals used in 
the preparation of flour, sijch as 
wheat, maize, rye, barley, &c., it 
will be found to consist of two parts 
— the husk, or exterior covering, 
which is generally of a dark colour, 
and the inner or albuminous part, 
which is more or less white. In 
grinding, these two portions are sepa- 
rated, and the husk being blown away 
in the process of winnowing, the flour 
remains in the form of a light brown 
powder, consisting principally of starch 
and gluten. In order to render it 
white, it undergoes a process called 
"bolting." It is passed through a 
series of fine sieves, which separate 
the coarser parts, leaving behind fine 
white flour — the "fine firsts" of the 
corn dealer. The process of bolting, 
as just described, tends to deprive 
flour of its gluten, the coarser and 
darker portion containing much of 
that substance ; while the lighter part 
is peculiarly rich in starch. Bran 
contains a large proportion of gluten ; 
hence it will be seen why brown bread 
is so much more nutritious than 
white ; in fact, we may lay it down as 
a general rule, that the whiter the 
bread the less nourishment it con- 
tains. Magendie proved this by feed- 
ing a dog for forty days with white 
wheaten bread, at the end of which 
time he died ; while another dog, fed 
on brown bread made with flour mixed 
with bran, lived without any disturb- 
ance of his health. The "bolting" 



process, then, is rather injurious than 
beneficial in its result ; and is one of 
the numerous instances where fashion 
has chosen a wrong standard to go by. 
In ancient times, down to the Empe- 
rors, no bolted flour was known. In 
many parts of Germany the entire 
meal is used ; and in no part of the 
world are the digestive organs of the 
people in a better condition. In years 
of famine, when corn is scarce, the 
use of bolted flour is most culpable, 
for from 18 to 20 per cent, is lost in 
bran. Brown bread has, of late years, 
become very popular ; and many phy- 
sicians have recommended it to inva- 
lids with weak digestions with great 
success. This rage for white bread 
has introduced adulterations of a very 
serious character, affecting the health 
of the whole community. Potatoes 
are added for this purpose ; but this 
is a comparatively harmless cheat, 
only reducing the nutritive property 
of the bread ; but bone-dust and alum 
are also put in, which are far from 
harmless. 

Bread-making is a very ancient art 
indeed. The Assyrians, Egyptians, 
and Greeks, used to make bread, in 
which oil, with aniseed and other 
spices, was an element ; but this was 
unleavened. Every family used to 
prepare the bread for its own consump- 
tion, the trade of baking not having 
yet taken shape. It is said that, 
somewhere about the beginning of the 
thirtieth Olympiad, the slave of an 
archon, at Athens, made leavened 
bread by accident. He had left some 
wheaten doiigh in an earthen pan, and 
forgotten it ; some days afterwards he 
lighted upon it again, and found it 
turning sour. His first thought was 
to throw it away ; but, his master 
coming up, he mixed this now aces- 
cent dough with some fresh dough 
which he was working at. The bread 
thus produced, by the introduction cf 
dough in which alcoholic f ermentatioii 
had begun, was found delicious by the 
archon and his friends, and the slave, 
being summoned and catechised, told 
the secret. It spread all over Athens ; 
and everybody wanting leavened bread 
at once, certain persons set up as 



BREAD-MAKING. 



117 



bread-makers, or bakers. In a short 
time bread-baking became quite an 
art, and "Athenian bread" was quoted 
all over Greece as the best bread, just 
as the honey of Hymettus was cele- 
brated as the best honey. 

In our own times, and among civil- 
ized peoples, bread has become an 
article of food of the first necessity ; 
and properly so, for it constitutes of 
itself a complete life-sustainer, the 
gluten, starch, and sugar which it 
contains representing azotized and 
hydro-carbonated nutrients, and com- 
bining the sustaining powers of the 
animal and vegetable kingdoms in one 
product. 

Wheaten Bread. — The finest, whole- 
somest, and most savoury bread is 
made from wheaten flour. There are, 
oi wheat, three leading qualities, — | 
the soft, the medium, and the hard 
wheat ; the last of which yields a 
kind of bread that is not so white as 
that made from soft wheat, but is 
richer in gluten, and consequently, 
more nutritive. 

Bye Bread. — This comes next to 
wheaten bread ; it is not so rich in 
gluten, but is said to keep fresh longer, 
and to have some laxative qualities. 

Barley Bread, Indum-corn Bread, 
d;c. —Bread made from barley, maize, 
oats, rice, potatoes, &c., "rises" badly, 
because the grains in question contain 



dies, "toddy," which is a liquor that 
flows from the wounded cocoa-nut 
tree ; and, in the West Indies, " dun- 
der," or the refuse of the distillation 
of rum. The dough then undergoes 
the well-known process called knead- 
ing. The yeast produces fermenta- 
tion, a process which may be thus de- 
scribed : — The dough reacting upon 
the leavening matter introduced, the 
starch of the flour is transformed into 
saccharine matter, the saccharine 
matter being afterwards changed into 
alcohol and carbonic acid. The dough 
must be well " bound," and yet allow 
the escape of the little bubbles of car- 
bonic acid which accompany the fer- 
mentation, and which in their passage, 
cause the numerous little holes which 
are seen in light bread. 

The yeast must be good and fresh, 
if the bread is to be digestible and 
nice. Stale yeast produces, instead 
of vinous fermentation, an acetous 
fermentation, which flavours the 
bread and makes it disagreeable. A 
poor thin yeast produces an imperfect 
fermentation, the result being a heavy 
unwholesome loaf. 

When the dough is well kneaded, 
it is left to stand for some time, and 
then, as soon as it begins to swell, it 
is divided into loaves; after which it 
is again left to stand, when it once 
more swells up, and manifests, for the 



but little gluten, which makes the ; last time, the symptoms of fermenta 
bread heavy, close in texture, and dif- 
flcult of digestion ; in fact, corn-flour 
has to be added before panification can 
take place. In countries where wheat 
is scarce and maize abundant, the 
people make the latter a chief article 
of sustenance, when prepared in dif- 
ferent forms. 



Bread-making, 

PaniUcation, or bread-making, con- 
sists of the following processes, in the 
•■^e of Wheaten Flour. Fifty or 
per cent, of water is added to 
ioiir, with the addition of some 
• ^eiiing matter, and preferably, of 
ist from malt and hops. All kinds 
■ leavening matter have, however, 
been, and are still used in difl^erent 
parts of the world ; in the East In- 



tion. It is then put into the oven, 
where the water contained in the 
dough is partly evaporated, and the 
loaves swell up again, while a yellow 
crust begins to form upon the surface. 
When the bread is sufficiently baked, 
the bottom crust is hard and resonant 
if struck with the finger, while the 
crumb is elastic, and rises again after 
being pressed down with the finger. 
The bread is, in all probability, baked 
sufficiently if, on opening the door of 
the oven, you are met by a cloud of 
steam which quickly passes away. 

One word as to the unwholesome- 
ness of new bread and hot rolls. 
When bread is taken out of the oven, 
it is full of moisture; the starch is 
held together in masses, and the bread, 
instead of being crusted so as to ex- 



118 



AERATED BREAD. 



pose each grain of starcli to the saliva, 
actually prevents their digestion by- 
being formed by the teeth into 
leathery, poreless masses, which lie 
on the stomach like so many bullets. 
Bread should always be at least a day 
old before it is eaten; and, if properly 
made, and kept in a cool dry place, 
ought to be perfectly soft and palatable 
at the end of three or four days. Hot 
rolls, swimming in melted butter, and 
new bread, ought to be carefully 
shunned by everybody who has the 
slightest respect for that much-in- 
jured individual — the stomach. 

Aerated Breojd. — The new process 
impregnates the bread, by the appli- 
cation of machinery, with carbonic 
acid gas, or fixed air. Different 
opinions are expressed about the 
bread; but it is citi-ious to note, that, 
as corn is now reaped by machinery, 
and dough is baked by machinery, the 
whole process of bread-making is pro- 
bably in course of undergoing changes 
which will emancipate both the house- 
wife and the professional baker from 
a large amount of labour. 

In the production of Aerated Bread, 
wheaten flour, water, salt, and car- 
bonic acid gas (generated by proper 
machinery), are the only materials 
employed. We need not inform our 
readers that carbonic acid gas is the 
source of the effervescence, whether in 
common water coming from a depth, 
or in lemonade, or any aerated drink. 
Its action, in the new aerated bread, 
takes the place of fermentation in the 
old system of bread-making. 

In the patent process, the dough is 
mixed in a great iron ball, inside which 
is a system of paddles, perpetually 
turning, and doing the kneading part 
of the business. Into this globe the 
flour is dropped till it is full, and then 
the common atmospheric air is pumped 
out, and the pure gas turned on. The 
gas is followed by the water which 
has been aerated for the purpose, and 
then begins the churning or kneading 
part of the business. 

Of course, it is not long before we 
have the dough, and very "light" 
and nice it looks. This is caught in 
tins, and passed on to the floor of the 



oven, which is an endless floor, moving 
slowly through the lire. Done to a 
turn, the loaves emerge at the other 
end of the apartment, — and the 
Aerated Bread is made. 

It may be added, that it is a good 
plan to change one's baker from time 
to time, and so secure a change in the 
quality of the bread that is eaten. 

Mixed Breads. — Rye bread is hard 
of digestion, and requires longer and 
slower baking than wheaten bread. 
It is better when made with leaven of 
wheaten flour rather than yeast, and 
turns out lighter. It should not be 
eaten till two days old. It will keep 
a long time. 

A good bread may be made by mix- 
ing rye-flour, wheat-flour, and rice- 
paste in equal proportions ; also by 
mixing rye, wheat, and barley. In 
Norway, it is said that they only bake 
their barley-bread once a year, such 
is its "keeping" quality. 

Indian-corn flour mixed with wheat- 
flour (half with half) makes a nice 
bread; but it is not considered very 
digestible, though it keeps well. 

Kice cannot be made into bread, nor 
can potatoes ; but one-third potato- 
flour in three-fourths wheaten flour 
makes a tolerably good loaf. 

A very good bread, better than the 
ordinary sort, and of a delicious 
flavour, is said to be produced by 
adopting the following recipe: — Take 
ten parts of wheat-flour, five parts of 
potato-flour, one part of rice paste; 
knead together, add the yeast, and 
bake as usual. This is, of course, 
cheaper than wheaten bread. 

Flour, when freshly ground, is too 
glutinous to make good bread, and 
should therefore not be used imme- 
diately, but should be kept dry for a 
few weeks, and stirred occasionally, 
until it becomes dry, and crumbles 
easily between the fingers. 

Flour should be perfectly dty before 
being used for bread or cakes; if at all 
damp, the preparation is sure to be 
heavy. Before mixing it with the 
other ingredients, it is a good plan 
to place it for an hour or two be- 
fore the fire, until it feels warm and 
dry. 



BBEAD-MAKING. 



119 



Yeast from home-brewed beer is 
generally preferred to any other ; it 
is very bitter, and, on that account, 
should be well washed, and put away 
until the thick mass settles. If it 
still continues bitter, the proceSvS 
should be repeated; and before being 
used, all the water floating at the top 
must be poured oif. German yeast is 
now very much used, and shoiild be 
moistened, and thoroughly mixed with 
the milk or water with which the 
bread is to be made. 

The first thing required for making 
wholesome bread is the utmost clean- 
liness; the next is the soundness and 
sweetness of all the ingiedients used 
for it; and, in addition to these, there 
must be attention and care through 
the whole process . 

An almost certain way of spoiling 
dough is to leave it half -made, and to 
allow it to become cold before it is 
finished. The other most common 
causes of failure are using yeast which 
is no longer sweet, or which has been 
frozen, or has had hot liquid poured 
over it. 

Too small a proportion of yeast, or 
insufficient time allowed for the dough 
to rise, will cause the bread to be 
heavy. 

Heavy bread will also most likely 
be the result of making the dough 
very hard, and letting it become quite 
cold, particularly in winter. 

If either the sponge or the dough 
be permitted to overwork itself, that 
is to say, if the mixing and kneading 
be neglected when it has reached the 
proper point for either, sour bread 
will probably be the consequence in 
warm weather, and bad bread in any. 
The goodness will also be endangered 
by placing it so near a fire as to make 
any part of it hot, instead of main- 
taining the gentle and eqiial degree of 
heat required for its due fermentation. 
MUk or Butter. — Milk which is not 
Ijerfectly sweet will not only injure 
the flavour of the bread, but, in sultry 
weather, will often cause it to be quite ! 
uneatable; yet either milk or butter, '< 
if jresh and goody will materially im- i 
prove its quality. | 

To keep bread sweet and fresh, as 



I soon as it is cold it should be put into 

a clean earthen pan, with a cover to 

it; this pan should be placed at a 

: little distance from the ground, to al- 

I low a cun-ent of air to pass under- 

; neatli. Some persons prefer keeping 

I bread on clean wooden shelves, with- 

, out being covered, that the crust may 

not soften. Stale bread may be 

I freshened by warming it through in a 

i gentle oven. Stale pastry, cakes, &c., 

may also be improved by this method. 

The utensils required for making 
bread, on a moderate scale, are a 
kneading-trough or pan, sufficiently 
large that the dough may be kneaded 
freely without throwing the flour over 
the edges, and also to allow for its 
rising; a hair-sieve for straining yeast, 
and one or two strong spoons. 

Yeast must always be good of its 
kind, and in a fitting state to produce 
ready and proper fermentation. Yeast 
of strong beer or ale produces more 
efifect than that of milder kinds; and 
the fresher the yeast, the smaller the 
quantity will be required to raise the 
dough. 

As a general rule, the oven for 
baking bread should be rather quick, 
and the heat so regulated as to pene- 
trate the dough without hardening 
the outside. The oven-door should 
not be opened after the bread is put 
in until the dough is set, or has be- 
come firm, as the cool air admitted 
will have an unfavourable effect on it. 

A Tew Hints respecting the 
Making and Baking of Cakes. 

Eggs should always be broken into 
a cup, the whites and yolks separated, 
and they should always be strained. 
Breaking the eggs thus, the bad ones 
may be easily rejected without spoil- 
ing the others, and so cause no waste. 
As eggs are used instead of yeast, they 
should be very thoroughly whisked 
they are_ generally sufficiently beatej 
when thick enough to carry the dro 
that falls from the whisk. 

Loaf Sugar should be we' 
pounded, and then sifted through ; 
fine sieve. 

Currants should be nicely washed, 
picked, dried in a cloth, and then 



120 



ADULTERA TION OF FOOD. 



carefully examined, that no pieces of 
grit or stone may be left amongst 
them. They should then be laid on 
a dish before the fire, to become 
thoroughly dry; as, if added damp to 
the other ingredients, cakes will be 
liable to be heavy. 

Good butter should always be used 
in the manufacture of cakes: and if 
beaten to a cream, it saves much time 
and labour to warm, but not melt, it 
before baking. 

Less butter and eggs are required 
for cakes when yeast is mixed with 
the other ingredients. 

The heat of the oven is of great im- 
portance, especially for large cakes. 
If the heat be not tolerably fierce, the 
batter will not rise. If the oven is 
too quick, and there is any danger of 
the cake burning or catching, put a 
sheet of clean paper over the top. 
Newspaper, or paper that has been 
printed on, should never be used for 
this purpose. 

To know when a cake is sufficiently 
baked, plunge a clean knife into the 
middle of it; draw it quickly out, and 
if it looks in the least sticky, put the 
cake back, and close the oven door 
until the cake is done. 

Cakes should be kept in closed tin 
canisters or jars, and in a dry place. 
Those made with yeast do not keep 
so long as those made without it. 

Biscuits. 

Since the establishment of the large 
modern cracker manufactories, biscuits 



have been produced both cheap and 
wholesome in, comparatively speaking, 
endless variety. Their actual com- 
ponent parts are, perhaps, known only 
to the various makers; but there are 
several kinds of biscuits which have 
long been in use, that may here be 
advantageously described. 

Biscuits belong to the class of un- 
fermented bread, and are, perhaps, 
the most wholesome of that class. In 
cases where fermented bread does not 
agree with the human stomach, they 
may be recommended; in many in- 
stances they are considered lighter, 
and less liable to create acidity and 
flatulence. The name is derived from 
the French his cuit, or "twice baked," 
because, originally, that was the mode 
of entirely depriving them of all 
moisture, to ensure their keeping; but 
although that process is no longer 
employed, the name is retained. The 
use of this kind of bread on land is 
pretty general, and some varieties are 
luxuries ; but at sea, biscuits are 
articles of the first necessity. 

Sea, or Ship Biscuits, are made of 
wheat-flour from which only the 
coarsest bran has been separated. 
The dough is made up as stiff as it can 
be worked, and is then formed into 
shapes, and baked in an oven; after 
which the biscuits are exposed in lofts 
over the oven until perfectly dry, to 
prevent them from becoming mouldy 
when stored. 

Captains' Biscuits are made in a 
similar manner, but of fine flour. 



III. ADULTERATION OF FOOD. 



The extensive employment of vari- 
ous substances for the adulteration of 
food will lead to the perusal with in- 
terest of a list of those most com- 
monly employed. This list we give 
below. The objects of adulteration 
seem to be threefold: 

1. By the addition of articles of in- 
ferior value to increase the bulk or 
weight of the article adulterated. 



2. To improve the colour of the ar- 
ticle sold, either by giving the adul- 
terated article the appearance of a 
better article of the same kind, or of 
another article altogether. 

3. To increase the taste and flavour 
by giving flavours to substances which 
they do not possess, or by increasing 
the flasvour of an article weakened by 
adulteration. 



ADULTERATION OF FOOD. 



121 



The following is an alphabetical ar- 
rangement of the substances more 
commonly used in adulteration: — 

Animal Substances. 

Bone Dust is obtained from the 
bone manufacturers, and is employed 
in the adulteration of pepper and 
sugar, and is also said to be added to 
flour. 

Vegetable Substances. 

Annatto is obtained from the seeds 
of the Bixa Orellano. It is used for 
dyeing, and is itself extensively adul- 
terated. In adulteration it is used for 
giving a deeper colour to milk and 
butter, and is also employed for 
colouring cheese. 

Bay Leaves. The produce of the 
bay tree, Laurus nobilis. They are 
used in the adulteration of tea. 

Beans roasted. The common horse- 
bean is roasted, and used in the 
adulteration of coffee. 

Burnt Sugar is made by exposing 
sugar to heat till the carbon is deve- 
loped. It is known to those who use 
it for the purposes of adulteration as 
"Black Jack" and Caramel. It is 
employed to give a deep colour to 
vinegar, rum, brandy, and sherry, 
principally in deference to public 
taste, which demands that these 
liquids shall be of a dark colour, al- 
though it is no proof of their value for 
the purposes for which they are used. 

Capsicum. The fruit of the Capsi- 
cum annuum, which yields Cayenne 
pepper, is employed in the adultera- 
tion of gin. It is also added to pow- 
dered ginger and pepper. 

Carda'iito7ns. The seeds of the va- 
rious kinds of cardamom fruits are 
added to gin, rum, and porter. 

Catechu is the extract of the Acacia 
Catechu and other plants. It contains 
70 to 80 per cent, of tannic acid, and 
is used to adulterate tea, tobacco, and 
opium. 

Cayenne Pepper. {See Capsicum.) 

Chamomile Flowers. The produce 
of the Anthemis nobilis. They have a 
pleasant, bitter, aromatic taste, and 
are added to beer. 

Chicory is the root of the Cichorium 
Jntybus. It is used to make a beverage 
6 



by decoction. It is extensively added 
to coffee, both for the purposes of im- 
proving its flavour and adulteration , 

Cocculus hidicus is the fruit of the 
Anaminta Cocculu^, and contains the 
poisonous principle, picrotoxin. These 
berries are used in the adulteration of 
beer and ardent spirits to increase their 
intoxicating power. 

Coltsfoot. The leaves of Tussilago 
Farfara are employed in the adultera- 
tion of tobacco. 

Coriander. The fruit of the Cori 
andrum sativum is used in adulterating 
beer. 

Dandelion Roots. Chicory, which 
is employed to adulterate coffee, is it- 
self adulterated with the roots of the 
Leontodon Taraxacum. 

Gamboge is a gum resin exuded by 
the Garcinia-gamboogioides, and other 
plants. It is a powerful medicine, and 
is used as a pigment, and in colouring 
confectionery yellow. 

Gluten. This substance is separated 
from wheaten flour, and is employed 
in adulterating tea and coffee. 

Grains of Paradise. Seeds of a 
species of Elettaria. They contain an 
acrid oil, and are added to beer and 
ardent spirits to give pungency and 
flavour. 

Lentils. The seed of the Ervum, 
Lens. They are added to farinaceous 
foods, and also employed to adul- 
terate drugs. 

Linseed Meal. The ground seeds of 
Flax. Used in adulterating pepper. 

Liquorice. The sweet extract of the 
root of Glycyrrhiza glabra. It is used 
in the adulteration of porter and stout, 
which it sweetens, thickens, and 
blackens. 

Logwood. The woojd of the Hcema- 
toxylon Carapeachiamim,. It is used 
where a red colour is thought de- 
sirable, as in giving colour to inferior 
ports and clarets, bottled red fruits, &c. 

Lupins roasted. .The seeds of the Lu- 
pinus are roasted and added to coffee. 

JHux Vomica. The seeds of the 
Strychnos Nux Vomica are very bitter, 
and contain the poisonous principle 
strychnine. They were formerly ex- 
tensively employed to adulterate beer. 

Opium. The juice of the Fapaver 



122 



SUBSTANCES USED FOB ADULTERATION'. 



somniferum. It lias been added to 
beer to increase its intoxicating effect. 

Pea-fioiir ]ia.s been detected as an 
adulterator in pepper. 

Potato-starch. The starch of the 
Potato is very frequently used to 
adulterate the higher priced starches 
or sago, tapioca, and arrow- root. It 
is also added to cocoa, honey, butter, 
lard, and many other things. 

Quassia Chips. The wood of the 
Quassia excelsa. It is intensely bitter, 
and is used in medicine, but is added 
to beer to increase its bitterness. It 
is also used to adulterate snuff. 

Radish Seed. It is used to adul- 
terate mustard. 

Rice in the hush. It is used in 
China to adulterate tea. 

Rice-flour. Added to powdered pep- 
per, mustard, liquorice root, ginger, 
currie powder, and mixed spice. 

Roasted Corn. This is wheat roasted, 
and is sometimes used as a substitute 
for coffee, and also added to it for the 
purpose of adulteration. 

Sago Meal is a cheap form of sago. 
It is used to adulterate cocoa, ginger, 
pepper, cinnamon powder, mixed 
spice, and annatto. 

Sawdust. Employed in the adul- 
teration of coffee, chicory, and spices. 

Starch. Wheat starch is often em- 
ployed for adtilteration, and has been 
found in sugar, honey, butter, lard, 
arrow-root, confectionery, spice, car- 
raway, and liquorice powder. 

Sugar. It is extensively employed 
as an adulterator. It is added to 
honey, milk, porter, gin, rum, brandy, 
sherry, tobacco, liquorice. 

Sumach is added to snuff. 

Tobacco. It is added to beer to 
increase its intoxicating properties. 

Treacle or Molasses. This is an im- 
pure, iincrystallized sugar, and is 
added to sugar, milk, sauces, porter, 
sherry, and tobacco. 

Turmeric. It is a pungent yellow 
powder, the produce of the Curcuma 
longa. It is added to substances to 
oive a yellow colour. It is used in 
the adulteration of milk, mustard, 
cayenne, ginger, opium, rhubarb, 
liquorice, and confectionery. 

Turnip. The root is cut up and sub- 



stituted for orange peel in marma- 
lade. 

Wheat-flour. Extensively used for 
adulteration in cocoa, honey, potted 
meats, mustard, pepper, ginger, sauces, 
cinnamon, liquorice, and various drugs. 

Mineral Substances. 

Acetate of Copper or Verdigris. This 
substance is found in pickles, as the 
result of adding copper to them for the 
purpose of giving them a green colour. 

Alum. This substance is added to 
bread for the purpose of preventing 
an excessive fermentation, to which 
the inferior kinds of flour are liable. 
It also makes the bread white. 

Antioerp Blue. A modification of 
Prussian blue, used in the colouring 
of confectionery. 

Armenian Bole. This substance has 
a red colour, which depends on the 
oxide of iron it contains, it is added 
to cocoa, anchovies, potted meat, and 
fish, and sauces, to give them a red 
colour. This adulteration is another 
instance of a substance added in de- 
ference to public taste. Many of the 
articles of diet to which the Armenian 
Bole is added, would be regarded as 
inferior without the colour which it 
produces. 

Black Lead. This is Plumbago or 
Graphite. It is used for the pui"pose 
of giving a shiny facing to tea. 

Blue John. This substance, more 
familiarly known as Derbyshire Spar, 
is a fluoride of calcium. It forms, 
when crushed, a white poAvder, which 
is extensively used for adulterating 
confectionery. It is also called "Daff." 

Brichdust. The dust of both white 
and red bricks is used for adulterating 
various articles of diet, as chicory, 
cayenne pepper, cocoa, &c. 

Brunswick Green. The true Bruns- 
wick Green is an oxychloride of cop- 
per. The false Brunswick Greens are 
mixtures of chromate of lead and in- 
digo. They are used for producing 
various shades of green in confec- 
tionery, and are all poisonous. 

hurw Umber. An earth containing 
oxide of iron of a brown colour, em- 
ployed for colouring confectionery, and 
adulterating tobacco and snuff. 



ADULTERATION OF FOOD. 



123 



Carbonate of Aminonia. This is 
** smelling salts." It is used by- 
bakers, tinder the name of "Pop," for 
making their bread light. 

Carbonate of Copper. It is em- 
ployed for giving a green colour to 
green tea. 

Carbonate of Lead. This compound 
is also employed for adulterating tea. 

Chalk or Carbonate of Lime. It is 
employed for adulterating a variety of 
articles of food, as sugar, honey, potted 
meats, confectionery, liquorice, &c. 

Chromate of Potash. It is said to 
to be used in the adulteration of tea. 

Chromate of Lead. It has a yellow 
colour, and is employed for adulterat- 
ing mustard, cheese, and snuff, and 
for the colouring of confectionery. 

Chrome Yellow is a pale variety of 
chromate of lead, and is used for 
colouring confectionery. 

Daff. (See Blue John.) 

Dutch Pinh is a mixture of a yellow 
colouring matter with chalk. It is 
used as a facing for green tea. 

Emerald Green. Known also as 
Scheele's Green. It is an arsenite of 
copper. It is used in colouring con- 
fectionery, and is a most virulent 
poison. 

Felspar. It is used in China for 
adulterating tea. 

Fuller's Earth. This compound 
consists of silica and alumina, and is 
used in the adulteration of tobacco. 

Gypsum. (See Plaster of Paris. ) 

Lime, Carbonate of . {See Chalk.) 

Magnesia, Carbonate of. This salt, 
as well as the Silicate of Magnesia 
(Steatite), are amongst the substances 
used for giving a facing to green tea. 

Marble is a hard carbonate of lime, 
and when ground has been employed 
to adulterate sugar. 

Pipe-clay is a compound of silica 
and alumina, and is mixed with honey 
for fraudulent purposes. 

Plaster of Paris or Gypsum. It is 
sulphate of lime, and wheli crystal- 
lized is called Selenite. The powder 
is white. It is found in tea, potted 
mea,ts and fish, in powdered mustard 
and pepper, and in confectionery. It 
is also used to give port wine a crust. 



Prussian Blue. A compound salt 
of iron and potash, used to give a 
facing to tea, and also to colour con- 
fectionery. 

Bed Lead is an oxide of lead, and 
is added to cocoa, cayenne, currie 
powder, confectionery, and snuff. 

Bed Ochre is a compound of oxide 
of iron with silicate of alumina and 
chalk. It has a red colour, and is 
used in the adulteration of cocoa, 
cayenne, tobacco, and snuff. 

Common Salt is extensively em- 
ployed as an adulterant. It is added 
to sugar, milk, bread, butter, cheese, 
lard, currie powder, sauces, gelatine, 
porter, tobacco, snuff. 

Sulphate of Copper or Blue Vitriol, 
like verdigris, is used for giving a 
green colour to pickles, bottled fruits, 
and preserved vegetables. When 
powdered it is white. It acts in the 
same way on bread as alum, and has 
been used for the purpose of whiten- 
ing bread. 

Sidphate of Iron, or Green Vitriol, 
has been found amongst the adultera- 
tions used for the facing of green tea. 

Sulphuric Acid, or Oil of Vitriol, is 
employed in the adulteration of vine- 
gar, porter, and gin. 

Venetian Bed is a red ferruginous 
earth, and is added to articles of food, 
ground coffee, chicory, tea, cocoa, an- 
chovies, potted meat and fish, cayenne, 
cheese, and tobacco. 

White Clay. This substance is in- 
troduced into powdered mustard and 
confectionery. 

Water. Very generally used, espe- 
cially in the adulteration of milk, 
beer, wines, ardent spirits, sugar, to- 
bacco, snuff, butter, &c. 

Bread is frequently adulterated with 
alum, which may be detected by 
piercing a loaf a day old with a very 
hot knife, the alum attaching itself in 
very small particles to the blade, and 
giving off a peculiar smell. The fact 
that bread is unnaturally white, gives 
off a large quantity of water, and is 
made very brittle and dry on being 
toasted, points to the presence of 
alum, when the above-mentioned test 
should be applied. 



IV. DOMESTIC CHEMISTRY. 



SoSipSy in all their varieties, consist 
of certain proportions of grease and 
alkaline salts, to which resin and scents 
are added in greater or lesser quanti- 
ties. The common yellow soap is a 
compound of tallow, resin, and soda ; 
and what is called honey soap is only 
yellow soap slightly refined and scent- 
ted. The actual process of cleansing, 
and the reason why soap cleanses, is 
this : — soap consists of lixivial salts, 
alkalies, and tallow, and the greater 
part of the dirt on linen, clothes, &c. , 
consists of oily perspiration, grease, 
and the dust which such grease at- 
tracts. In cold water these matters 
are insoluble ; but in warm water, to 
which alkalies have in any way been 
added, the greasy dirt unites with the 
salts, and becomes saponaceous, and 
so far soluble as that it may be soon 
washed out. This is the secret of all 
washing powders ; and in washing our 
hands we, in fact, perform a real 
chemical experiment. Many kinds of 
soap are prepared for the toilet j the 
following are among the best : — 

Toilette Soap. — Take four ounces of 
Castile soap, slice it down into a 
pewter jar, and cover with alcohol ; 
place the jar in a vessel of water at 
such a heat as will cause the spirit to 
boil, when the soap will soon dissolve; 
then put the jar, closely covered, in a 
warm place until the liquor is clarified; 
take off any scum that may appear on 
the surface, and pour it carefully from 
the dregs ; then put it into the jar 
again, and place it in the vessel of hot 
water : distilling all the spirits that 
arise ; dry the remaining mass in the 
air for a few days, when a white trans- 
parent soap will be obtained, free 
from impurities, and void of smell. In 
this way the best fancy soaps of the 
shops are prepared. To colour this 
soap, add a small quantity of any of 
the vegetable dyes. Then expose the 
jar to a gentle hnat, and pour the soap 



out into small moulds to cool | adding 
a few drops of any perfume. 

Lemon Soap. — Take two ounces of 
lemon juice ; one ounce of oil of bitter 
almonds ; one ounce of oil of tartar ; 
and two ounces of Venice soap. Stir 
the mixture (cold) until the different 
ingredients are thoroughly blended, 
and it has acquired the consistency of 
honey ; then put it up in small china 
boxes. 

Musk Soap. — Take four ounces of 
dried root of mallows in fine powder, 
four ounces of rice powder, two ounces 
of oil of tar, two ounces of oil of sweet 
almonds, six ounces of Florentine iris 
root, and one drachm of essence of 
musk. Blend the whole thoroughly, 
and make it up into a stiff paste with 
orange flower water ; then mould into 
round balls or cakes. 

Wash- halls. — Shave thin two pounds 
of new white soap into about a teacup- 
ful of rose-water, then pour as much 
boiling water on as will soften it. Put 
into a brass pan a pint of sweet oil, one 
otmce of oil of almonds, half a pound 
of spermaceti, and set all over the fire 
till dissolved ; then add the soap and 
half an ounce of camphor in powder, 
with a few drops of lavender-water, or 
any other scent. Boil ten minutes, 
then pour it into a basin, and stir it 
till it is thick enough to roll up into 
hard balls, which must then be done 
as soon as possible. 

Windsor Soap. — Scrape some of the 
best white soap very thin, melt it in a 
stewpan over a slow fire, scent it well 
with oil of caraway, or other odour, 
and pour it into a mould. After 
standing three or four days in a dry 
place, cut it into square pieces. 

Washing Powders are best bought 
ready made. — But much soap and 
labour is saved by dissolving alnm and 
chalk in bran-water, in which the 
linen is to be boiled, then well rinsed 
out, and bleached. Soap may even be 



DOMESTIC CHEMISTRY. 



125 



rendered superfluous, or nearly so, in 
the getting up of muslins, by washing 
them in plain water, and then boiling 
them in rice-water ; after which they 
must not be ironed, but passed through 
the mangle. 

"Washes. 
Rose Vinegar for the Toilet. — Gather 
a quantity of rose leaves, and put them 
in a clean basin ; then add two penny- 
worth of pure acetic acid, diluted with 
half a pint of water (cold) ; pour on 
the rose leaves, and cover well from 
the air. Macerate for four days ; then 
strain off the fluid, and add a drop or 
two of otto of rose (or not at pleasure). 
Of course the above can be made in 
larger quanties, only observing the 
same proportions. 

Elder Flower Water. — Pick a quan- 
tity of the flowers, put them into a 
jug, and pour boiling water upon 
them. Let the decoction stand till it 
is quite cold, and then strain through 
a piece of muslin. It is an excellent 
wash for the face, and removes freckles 
when merely produced by the summer 
heat. The wash can be made strong, 
and can be used as frequently as de- 
sired ; but one or two applications a 
day are usually suflicient. 

Gowland's Lotion. — Blanched bitter 
almonds, two ounces ; blanched sweet 
almonds, one ounce ; beat to a paste, 
add distilled water, one quart ; mix 
well, strain, put into a bottle, add 
corrosive sublimate in powder, twenty 
grains, dissolved in two tablespoonfuls 
of spirit of wine, and shake well. 
Used to impart softness to the skin ; 
and also as a wash for obstinate, erup- 
tive diseases. Wet the skin with it, 
either by means of the corner of a 
najDkin, or the fingers dipped into it, 
and then gently wipe off with a dry 
cloth. 

Wash for the Face. — The following 
is a cheap and perfectly harmless wash 
to remove the disagreeable effects of 
perspiration on the face and other parts 
of the body: — Procure compound spirits 
of ammonia, and place about two table- 
spoonfuls in a basin of water. Wash- 
ing the face, hands, and arms with 
this, leaves the skin clean, sweet, and 
fresh. 



Perfumes 

Are in a general way best prepared 
by the chemists, but a few receipts 
for the more useful kinds are here 
given. 

Lavender Water. — Best English oil 
of lavender, four drachms; oil of cloves, 
half a drachm ; musk, five grains ; 
best spirits of wine, six ounces; water, 
one ounce. Mix the oil of lavender 
with a little of the spirits first, then 
add the other ingredients, and let it 
stand, being kept well corked for at 
least two months before it is used, 
shaking it frequently. 

Eau de Cologne. — Take one gallon of 
white brandy; sage and thyme, of each 
one drachm; balm-mint and spear-mint, 
of each one ounce; calamus aromati- 
cus, one drachm ; root of angelica, one 
drachm; camphor, one drachm; petals 
of roses and violets, of each a quarter 
of an ounce ; flowers of lavender, one 
eighth of an ounce ; flower of orange, 
one drachm ; wormwood, one drachm; 
nutmegs, cloves, cassia, lignea, mace, 
of each one drachm. One orange and. 
one lemon, cut in pieces. Allow the 
whole to macerate in the spirit during 
twenty-four hours ; then distil off a 
pint by the heat of a water bath. Add 
to the product, essence of lemons, of 
cedrat, of balm-mint, of lavender, 
each one drachm ; neroli and essence of 
the seed of anthos, each one drachm ; 
essence of jasmin and of bergamot, 
one drachm. Filter and preserve for 
use.— -Or, strong spirits of wine, four 
pints; neroli, essence of cedrat, orange, 
citron, bergamot, and rosemary, of 
each twenty -four drops ; lesser carda- 
mom seeds, two drachms. Distil off 
three pints in a glass retort and re- 
ceiver.— Or, spirits of wine, two pints; 
essence of citron and bergamot, two 
drachms ; essence of cedrat, one 
drachm ; essence of lavender, half a 
drachm ; essence of orange-flowers, 
and tincture of ambergris, of each ten 
drops ; tincture of musk, half a 
drachm ; tincture of benzoin, three 
drachms ; essence of roses, two 
drops. Mix, and filter. 

Perfume for Handkerchiefs. — Oil of 
lavender, three fluid drachms ; oil 
of bergamot, three fluid drachms, 



126 



TA KE MY AD VICE. 



extract of ambergris, six minims ; cam- 
phor, one grain ; spirits of wine, one 
pint. To be well shaken every day 
for a fortnight, and then filtered. 

Perfume for Gloves. — Extract of 
ambergris, two minims ; spirits of 
wine, one ounce, Eub the gloves in- 
side with a piece, of cotton impregnated 
with this perfume. Boots and shoes 
may be treated in the same manner. 

Rose Water. — Take six pounds of 
the leaves of fresh damask roses, and 
as much water as will prevent burn- 
ing. Distil off a gallon. 

Pastiles. — Take gum arable, two 
ounces; charcoal powder, five ounces; 
cascarilla bark, one-fourth of an ounce; 
saltpetre, three-fourths of an ounce. 
Mix with water, and make into shape. 

AYtificial Musk. — Kectified oil of 
amber, one pound ; nitric acid, four 
parts ; after some time a black matter 
is deposited : this, after having been 
well washed with water, has very 
much the smell of musk. True miisk 
is adulterated with this, but still 
oftener with dried bullock's blood. 

The Princess. — Essence of cloves 
and bergamot, of each three-quarters 
of a drachm ; neroli, about a drachm; 
essence of musk, half an ounce ; eau 
de rose, spirit of tuberose, and the 
strongest spirits of wine, of each half 
a pint ; spirits of jasmin and cassia, 
of each one pint ; dissolve the essences 
in the spirits of wine, then add the 
other spirits, and when well mixed, 
add the rose-water. 

The Prince. — Ambergris, half an 
ounce ; musk, three drachms ; lump 
sugar, two drachms ; grind together 
in a Wedgwood- ware mortar ; add oil 
of cloves, ten drops ; of true balsam of 
Peru, twenty drops ; and of essence of 
jasmine, or tuberose, a sufficient quan- 
tity to convert it into a perfectly 
smooth paste ; then put it into a 
strong bottle, with rectified spirits of 
wine, one quart. Observe, before 
adding the whole of the last, to rinse 
the mortar out well with it, that 
nothing may be lost. Lastly, digest for 
six or eight weeks. A very small 
quantity added to lavender water, eau 
de cologne, tooth powder, or wash balls, 
Gommuuicates a delicious fragrance. 



Scents for Pomatums. — 1. Oil of 
lavender, fourteen ounces; oil of cloves, 
one ounce; oil of marjoram, two ounces; 
gum benzoin, twenty ounces. — 2. Es- 
sence of bergamot and essence of 
lemon, of each, twelve ounces ; oil of 
cloves and oil of marjoram, of each 
three ounces ; gum benzoin, twenty 
ounces. — 3. Essence of bergamot, one 
pound ; essence of lemon, eight ounces; 
oil of marjoram and oil of cloves, of 
each, two ounces ; oil of oranges, one 
and a half ounce. — 4. Essence of ber- 
gamot, one pound ; essence of lemon, 
half a pound ; oil of cloves, four 
ounces . — 5. Essence of bergamot and 
essence of lemon, of each half a pound ; 
oil of cloves, two ounces ; oil of sassa- 
fras and oil of orange, of each, one 
ounce. — 6. Essence of lemon, three 
ounces ; essence of ambergris, four 
ounces ; oil of cloves and oil of laven- 
der, of each, two ounces. 

Flowers for Distillation. — It is said 
that common salt applied to flowers 
will preserve them, with nearly all 
their characteristic odour, for several 
years. Thus roses and aromatic plants 
may be preserved to any time most 
convenient for distillation, or may be 
imported for that purpose. The pro- 
cess of salting roses is to take one 
pound of the leaves or other vegetable 
substance, one pound of salt, and rub 
them together a few minutes. The 
friction of the salt forces out the juice 
of the flower, and the whole is re- 
duced to an aromatic paste, which is 
put in a cool place until wanted. 
When distilled, the paste is placed in 
a retort with twice its weight of 
water. 

Preston Smelling Salts. — Slack lime, 
half an ounce ; carbonate of ammoniac, 
half an ounce ; each to be well pow- 
dered and mixed. Add, essence of 
bergamot, six drops ; oil of cloves, two 
drops ; essence of mu-sk, twelve drops ; 
otto of roses, six drops ; strong liquor 
of ammonia, one drachm. 

Almond Bloom. — Dust of Brazil- 
wood, one ounce ; water, three pints ; 
boil, strain; add isinglass, six dracLras; 
cochineal, two drachms , alum, ojie 
ounce ; borax, three drachms ; bril 
again, and strain through a fine cloth. 



DOMESTIC CHEMISTRY, 



127 



This is a fine pink colour, used by the 
perfumer. 

PomatiiKiS, — Melt very slowly one 
pound of prepared suet and three 
ounces of white wax. Perfume with 
any favourite essential oil. To make 
this softer, add to every pound six 
ounces of oil of sweet almonds, and if 
necessary, more of the perfume. Strain 
and pot. 

Rosemary Pomntn'm. — Boil in a tin 
saucepan, with half a pound of hog's 
lard, two large handful s of flowers of 
rosemary, until reduced to half bulk. 
Strain and pot. 

Almond Pomatum. — Take one pint 
of oil of sweet almonds ; set over a 
slow fire, and gradually melt in it one 
ounce and a half of spermaceti, and 
two ounces of hog's lard. The heat 
must be barely sufficient to melt these, 
for a high temperature would make 
the oil rancid in a few days. When 
melted, pour into a basin ; and when 
almost cold, stir in whatever essential 
oils you prefer. Strain and pot. Beef 
marrow, purified by being boiled in 
water, and the scum removed, 'oaay 
be used instead of hog's lard. 

IKair Oils should be simple, end 
not contain any injurious properties. 

Rose Oil. — Beat to a pulp fouL- 
ounces of rose-leaves ; add three-quar- 
ters of a pint of olive oil ; mix well -, 
let stand, covered, for a week ; press 
out the oil. Eepeat the process with 
fresh roses until the oil smells suffi- 
ciently strong ; filter and use. 

Queens Oil. —Mix well one pint of 
oil of ben, three grains of civet, three 
fluid ounces of Italia,n oil of jasmine, 
and three minims of otto of roses. 
Strain and use, Ten minims of oil of 
roses may be substituted for the otto 
of roses, if the latter is not to be 
had. 

Oil to ProTnote the Groivth of the 
Hair. — Mix three ounces of olive oil 
with one drachm of oil of lavender. 
Mix equal parts of olive oil and spirits 
of rosemary, add a few drops of oil of 
nutmeg, and anoint the head very 
sparingly before going to bed. Apply 
frequently. 

Macassar Oil. — Mix one pound of 
olive oil, one drachm of oil of origanum, i 



and one and a quarter drachms of oil 
of rosemary. Strain and use. 

Hair Washes. — The following 
washes may be safely applied for the 
removal of scurf, dandriff, &c. 

RoseTnary Wash. — Bosemary water, 
one gallon ; rectified spirits of wine, 
one half -pint ; pearlash, one ounce. 

Athenian Water. — Bose water, one 
gallon ; alcohol, one pint ; sassafras- 
wood, one quarter pound ; pearlash, 
one ounce. Boil the wood in the rose 
water in a glass vessel ; then, when 
cold, add the pearlash and spirits. 
This wash is even more efficient than 
the rosemary preparation for cleansing 
the hair. 

Wash to promote Curling. — ^ Take 
thorax, iwo ounces ; gum arable, one 
drachma and hot water {not boiling) one 
quart ; stir, and as soon as the ingre- 
dients are dissolved, add three table- 
spoozifiu^s of fitrong spirits of camphor. 
Aii nigM, Tfet the hair with this, and 
H-oll in •5B».rling paper. 

^@©^ll S^omlers.— Pound to- 
geS?,e; m a mortar, cream of tartar 
?mA siialk, of each half an ounce ; 
aj^rrli, powdered, one drachm ; orris 
r^o%, po-vrdered, iralf a drachm ; and 
gowdored \i^vk, two drachms ; or, 
powder aisd riaix, ired bark and Arme- 
nian bole, 3f each, half an ounce ; 
powdered jianamon and bicarbonate 
of soda, 'oi Siich quarter of an ounce ; 
and oil of cinnamon, one or two drops ; 
j>r, mix together half an ounce of pow- 
dered charcoal, and one and a half 
^urcices of prepared chalk. 

Vegetable Tooth Powder. — Taks fine 
2)owder of Florentine iris five parts, 
pure starch, three ditto, quinine two 
ditto, ditto hyoscyamus one ditto ; 
sugar to the taste, and perfume the 
iris with otto of roses— carmine <7iay 
be used to colour it. Pound in a yix\^ r 
tar, to an impalpable powder. 

Cosmst-iques. — Carmine Rvitge. 
— Pour two quarts of distilled \i^ater 
into a copper pan, and when boiling, 
add two ounces of the best arain 
cochineal, finely ground and sifted ; 
boil for six minutes, careful] 5^ sfcirrirp", 
add sixty grains of fine Komau alun;, 
in powder, boil three minute? ^onser 
set to cool. Before quite cold, decau^ 



128 



TAKE MY ADVICil. 



the clear liquor and strain through 
white silk into porcelain dishes; in four 
days decant and filter again into other 
dishes. The precipitate which has 
then fallen down is to be dried care- 
fully in the shade. 

Cold Cream. — Take oil of almonds, 
one pound ; white wax, four ounces ; 
melt, pour into a warm mortar ; add, 
by degrees, rose water, one pint. 

Almond Paste. — Used to soften and 
whiten the skin, prevent chapped 
hands, &c. Sweet and bitter almonds, 
of each two ounces ; spermaceti, two 
drachms ; oil of almonds, half an 
ounce. Windsor soap, half an ounce ; 
otto of roses and oil of bergamot, of 
each, twelve drops ; or, take four 
pounds of bitter almonds, blanched 
and dried ; beat them in a morfcar to a 
smooth paste with lavender water ; 
add one pound of best honey, two 
ounces of oil of jasmine, half a pound 
of almond powder, and four ounces of 
fine orrice powder ; beat and mix re- 
peatedly together. This paste will 
keep for twelve months. 

Lip Salve. — Take hog's lard, washed 
in rose water, half a pound, red and 
damask rose leaves bruised, quarter 
oi a pound, work well together in a 
mortar, repeatedly for two days ; then 
melt and strain ; add to the lard the 
same quantity of rose leaves, let them 
stand for two more days ; simmer in a 
water-bath, and strain, stirring in five 
or six drops of otto of roses. Pot for 
use. White Lip Salve is made of 
equal parts of oil of almonds, sperma- 
ceti, wax, and white sugar candy ; 
pound, mix, and pot. 
Inks 
of various colours are not difficult 
to make, if care be taken to follow the 
directions here given. 

Black. — Take of Aleppo galls, 
bruised, one pound and a half ; green 
vitriol, twelve ounces ; powdered gum 
arabic, eight ounces ; rasped logwood, 
eight ounces ; soft water, two and a 
half gallons. Boil the galls and log- 
wood in the water till it be reduced to 
two gallons, then add the rest, a.id 
put the whole into a convenient vessel, 
stirring it several times during the 
'lay for fourteen or fifteen days, when 



It will be fit for use. For smaller quan- 
tities employ the same proportions. 

Another Black Ink may be made of 
bruised galls three parts, gum and 
sulphate of iron one part ; vinegar and 
water ; macerate and agitate for three 
or four days. 

Indestructible Ink. — For black, 
twenty-five grains of copal, in powder, 
dissolved in two hundred grains of oil 
of lavender, by gentle heat ; mixed 
with two and a half grains of lamp 
black, and a half grain of indigo. Use- 
ful for labelling phials, &c., containing 
corrosive chemicals. 

Red. — Raspings of Brazil wood quar- 
ter of a pound, infused for two or 
three days in vinegar. Boil one hour 
over a gentle fire, and filter, while 
hot, through paper laid in an earthen- 
ware colander. Heat again, and dis- 
solve in it, first, half an ounce of gum 
arabic, and afterwards of alum and 
white sugar, each half an ounce. 

Blue. — Chinese blue, three ounces ; 
oxalic acid, three quarters of an ounce; 
gum arabic, powdered, one ounce, 
distilled water, six pints. Mix. 

Yellow. — Boil French berries, a 
quarter of a pound ; alum, half an 
ounce, in water, one pint, for half an 
hour, or longer ; then strain, and dis- 
solve in the hot liquor, gum arabic, 
half an ounce. — Gamboge, in coarse 
powder, half an ounce ; hot water, two 
ounces and a half, dissolved, and when 
cold, add spirit, about half an ounce. 

Marking Ink. — One drachm of 
nitrate of silver (lunar caustic), dis- 
solve in a glass mortar, in double its 
weight of pure water. This forms the 
ink. Then dissolve one drachm of 
salts of tartar in an ounce of water, in 
another vessel ; this is the liquid with 
which the linen must be previously 
wetted, then allowed to dry, and 
afterwards to be written on. Nitrate 
of silv dP is the basis of all marking inks. 

I/ivisible or Sympathetic Inks. — 1. 
Sulphate of copper and sal-ammoniac, 
equal parts, dissolved in water; 
writes colourless, but turns yellow 
when heated. — 2. Onion juice, like 
the last. — 3. A weak infusion of galls; 
turns black when moistened with weak - 
copperas water. — i. A weak solution 



DOMESTIC CHEMISTRY, 



129 



of sulphate of iron ; turns blue when 
moistened with a weak solution of 
prussiate of potash, and hlach, with 
infusion of galls, — 5. Diluted solutions 
of nitrate of silver and ter- chloride of 
gold, darken when exposed to sun- 
light. — 6, Aquafortis, spirits of salts, 
oil of vitriol, common salt or saltpetre, 
dissolved in a large quantity of water; 
turns yellow or brown when heated. — 
7. Solution of nitromuriate of cobalt ; 
turns green when heated, and disap- 
pears again on cooling. — 8. Solution 
of acetate of cobalt, to which a little 
nitre has been added ; becomes rose- 
coloured when heated, and disappears 
on cooling. 

Imitation Indian Inh. — Dissolve six 
parts of isinglass in twice its weight 
of boiling water, one part of liquorice 
in two parts of boiling water. Mix to- 
gether while warm ; then incorporate 
by little and little, on a stone with a 
spatula, one part of the finest ivory 
black. Heat the mixture in a water- 
bath till the water has evaporated to a 
paste. Mould into sticks or balls. 

Inh for Zinc Garden Labels. — Thirty 
parts of verdigris, thirty of sal-am- 
moniac, eight of lamp-black, eight of 
gum-arabic, and three hundred of 
water ; dissolve the gum in water, and 
pour it over the other ingredients, 
well mixed and reduced to powder. 
Write with a quill pen. 

Plumbago for Zinc Labels. — Rub the 
part of the label to be written on with 
pumice-stone ; then write with a car- 
penter's black-lead pencil ; and when 
the writing has been exposed to the 
air for a few days it will become in- 
delible . If the label gets covered with 
mould, it may be washed off, and the 
writing will reappear. 

Byeing. — The more difficult pro- 
cesses in dyeing are best left to the 
professional dyer, but many persons 
will be able to accomplish the follow- 
ing successfully : — 

For Small Ribbons. — Procure your 
liquid dye — ^magenta or any other 
colour you prefer — of a good chemist. 
The ribbon must be very light — white 
is best — and must, before making use 
of the dye, be washed in strong soap 
and water, and afterwards rinsed in 



plain hot water. Then take a quart 
of water, nearly boiling, pour into it a 
few drops of the dye, stir well, put in 
your ribbons, and stir well during the 
time of dyeing. 

Cotton may be Dyed Red thus : — Boil 
in an iron kettle one pound of cam- 
wood. This will colour three pounds 
of cotton cloth a light red ; let it re- 
main in the dye for a day or two, air- 
ing and heating it now and then. 

To Dye Leather, Iron, Wood, <fec.. 
Red. — Dissolve four grammes of picric 
acid in 250 grammes of boiling water, 
and add, after cooling, eight grammes 
of ammonia. In a separate vessel, 
dissolve two grammes of crystallised 
pichsine in forty-five grammes of al- 
cohol, and dilute with 375 grammes of 
hot water, then add fifty grammes of 
ammonia. When the red colour of 
the pichsine has disappeared, mix the 
two liquids, and immerse the articles 
to be dyed. For ivory or bone, add a 
little nitric or hydrochloric acid. On 
adding gelatine, it can be used as a 
red ink. 

BlacTc Dye. — Wool, hair, or silk 
may be dyed- thus : — Boil the articles 
for two hours in a decoction of nut- 
galls, and afterwards keep them for 
two hours more in a bath composed of 
logwood and sulphate of iron; kept 
during 'the whole time at a scalding 
heat, but not boiling. During the 
operations, they must frequently be 
exposed to the air. The common pro- 
portions are five parts of galls, five of 
sulphate of iron, and thirty of logwood 
for every hundred of cloth. Some- 
times a little acetate of copper (verdi- 
gris) is added to improve the colour. 
Silk is dyed in the same manner as 
wool, but the quantity of galls must 
be doubled, and the silk left longer in 
the solution. 

Scarlet Dye for Wool. — Take a clean 
brass kettle, and heat in it sufficient 
water to cover the articles to be dyed. 
Then, to every pound weight of wool, 
put in half an ounce of cream of tar- 
tar, one ounce of pulverized cochineal, 
scald and strain, set it back, put two 
ounces of muriate of tin, stir well, 
wet your cloth in clean water, wring 
dry, put in the dye and let it remain 



130 



TAKE MY ADVICE. 



one hour, air it. This dyes a bright 
scarlet ; and a darker colour may be 
obtained by dipping the articles in 
strong alum water. 

Dyeing Feathers. — This process is 
too diflScult, and the cost of failure so 
heavy — as a badly-dyed feather is 
often useless — that it should never be 
undertaken by unskilled hands. 

Cleaning. — Silks, feathers, kid 
gloves, and many other articles of 
dress require, cleaning from time to 
time, but, except in the few instances 
given below, it is always best and 
cheapest to send the articles to a 
regular cleaner. Coloured silks are 
cleaned with so much risk that this is 
imperative. White silk is cleaned by 
dissolving curd-soap- in water as hot 
as the hand can bear, and passing the 
silk through and through, handling it 
gently, and rubbing any spots till they 
disappear. The silk should then be rin- 
sed in lukewarm water, and stretched 
by pins to dry. Flowered white silk is 
cleaned by bread-crumbs rubbed on 
by the hands. Black silk, by some ox- 
gall, put into boiling wa.ter. The silk 
should be laid out on a table, and both 
sides sponged with the gall-liquor, 
then rinsed with clear water, A very 
little gum-arabic or gelatine, dissolved 
in a quantity of water, an^l passed 
over the wrong side of the silk, which 
should then be stretched out on pins 
to dry, will stiffen it. All these opera- 
tions, however, req uire practice, and are 
not to be recommended to novices. 

Feathers are cleaned' by dissolving 
four ounces of white soap, cut small, 
in half a gallon of water, not quite 
scalding hot; beating this into a 
lather ; then putting in the feathers, 
rubl3ing them gently with the fingers ; 
and then washed out in very hot clean 
water. Kid gloves should not be at- 
tempted. Silk and cloth gloves, how- 
ever, are easily cleaned by plain wash- 
ing. White lace veils are boiled gently 
for a few minutes in curd-soap and 
water ; then taken out and passed 
through warm water and soap, remov- 
ing any spots, &c. ; then rinse from 
the soap, and have ready a pan of 
clean cold water, in which put a small 
drop of liquid blue ; then take a tea- 



spoonful .of starch, and poiTr boiling 
water upon it, run the veil through 
this, and clear it well, by clapping it 
between the hands ; frame it or pin it 
out ; keep the edges straight. 

To Renovate Black Satin. — Take a 
quarter of a pound of soft soap, quar- 
ter of a pound of honey, and two 
glasses of gin ; mix well ; place the 
satin flat on a clean table, right side 
up, wet all over with a sponge and 
tepid water ; put on a little of the 
mixture with a hard brush, and wash 
the surface of the satin with the brush 
and tepid water. Then merely rinse 
the sacin in a large tub of cold water, 
and hang up to dry ; iron on the 
wrong side, when damp, with a very- 
hot iron. 

Black Lace Fei^s are cleansed by pass- 
ing them through a warm liquor of 
ox-gall and water, rinse in cold water, 
and finish as follows : — Take a small 
piece of gUie, about the size of a bean, 
pour boiling water upon it ; when dis- 
solved, pass the veil through it ; then 
clap it between your hands, and pin 
it out ; keep the edges straight. 

Straio Bonnets must be well scoured 
with soap and water, then rinsed in 
cold water, and hung in the air to dry. 
When dry, wash over with white of 
egg well beaten. Remove the wire 
before washing. The process of bleach- 
ing by sulphur is too tedious and 
troublesome to be done at home. 

Another way. — Procure at the che- 
mist's a pennyworth of " crab's-eye ;" 
crush the lumps, and apply the powder 
to the straw with a piece of rag ; rub 
in firmly and thoroughly, going over 
it twice, and dust it with a velvet 
brush when finished. 

To Clean Gilt Frames, Cornices, &c. 
— Squeeze dry a soft sponge that has 
been dipped in cold water, and go, 
with a very quick light hand, all over 
the gilding, into the hollows, &c.; do 
not go over them more than once, and 
do not dry with a cloth. 

To Clean Silver. — Wash with soap 
and hot water, to free from grease ; 
mix a little fine whitening and water to 
a paste, and rub it on with the soft 
part of the hand. When dry, polish 
with a very soft wash-Ieatlier and 



DOMESTIC CHEMISTRY. 



131 



brush made for this purpose. If the 
silver is very dirty, use rouge instead 
of whitening, and wash it off with hot 
water and soap ; dry thoroughly with 
a soft cloth, and polish. 

To Renovate Black Lace Edgings, In- 
sertions, (tc. — Dip the laces into a 
little very weak gum-water; then 
have ready a piece of hlach book mus- 
lin (new) ; fold it over and under the 
laces, &c., and iron all together with a 
hot iron ; remove the lace before it 
adheres to the muslin, when it will be 
found to be similar to new, having 
taken the black from the muslin, with- 
out any objectionable gloss. If of 
brown colour, add a little good black 
ink to the gum- water. 

starching. — Fine things are best 
got up thus : — Soak in cold water the 
night before ; the next day wring them 
out, soap well, and pour boiling water 
over ; rub out of that water, and soap 
a second time. Eepeat the boiling 
water. When this has been done 
twice, rinse well in two or three waters, 
letting the last one have a little liquid 
blue in it. Let remain till your starch 
is made ; get best starch, mix up well 
in a little cold water, then pour boil- 
ing water in, mixing all the time ; put 
into a very clean saucepan, and when 
starch is just on the boil, stir into it a 
small lump of sugar, or a very little 
bit of wax candle, with a little blue. 
When your starch has boiled for a 
minute, strain it through a piece of 
linen, and then starch your things 
(first wringing them out of the blue 
water). After they are starched let 
them dry ; and two or three hours 
before ironing out, they must be well 
damped and rolled up tight in a clean 
cloth. Collars and lace should always 
be ironed out upon a piece of blanket 
or cloth, used only for that purpose. 
If linen be mildeived, wet it with soft 
water ; rub with white soap ; scrape 
some fine chalk to powder, and rub it 
well into the linen ; lay it out on grass 
in the sunshine, watching to keep it 
damp with soft water, repeat the 
process next day. 

Another way. — After the articles 
are thoroughly washed, mix the starch 
with ft little tepid water to a paste ; | 



then add. more warm water, well 
mixed ; dip the articles in this, wring 
out, roll up in a clean cloth, and iron 
at once with very hot irons. 

Washing Counterpanes, &c. 
— A solution of one pound of mottled 
soap, a quarter of an ounce of potash, 
and one ounce of pearlash, in a pail of 
boiling water, will be found most use- 
ful in washing thick quilts, counter- 
panes, &c. Another good washing 
preparation is : put one ounce of salt- 
petre into half a pint of water, and 
keep it in a corked bottle ; two table- 
spoonfuls for a pound of soap. Soak, 
wash, and boil as usual. This bleaches 
the clothes well, without injuring the 
fabric. 

To Prevent Fur in Tea-lettles.—* 
Keep a clean oyster-shell in the kettle. 

To Prevent Irons Sticking on Starched 
Articles.— Well clean, and then rub 
the iron on soap ; then wipe and pro- 
ceed to iron. Eepeat, if necessary. 

Iron Moulds, to Remove. — Wet the 
spots with water, then lay the linen 
on a boiling hot- water plate, and put 
a little essential salt of lemons on it. 
As the part becomes dry, wet it again, 
keeping the water in the plate at the 
same degree of heat. When the spots 
disappear, wash the linen in cold 
water. 

To Clean Cloth. — Dissolve in a pint 
of spring water one ounce of pearlash, 
and add a lemon cut in slices. Let 
stand two days, then strain the clear 
liquor into bottles. A little of this 
dropped on spots of grease will soon 
remove them, but the cloth must be 
washed immediately after with cold 
water. 

Stains — To Remove from Books, 
8fc.— As it is often important to re- 
move these stains effectually, the fol- 
lowing hints will be found useful :— 
Oxymuriatic acid removes perfectly 
stains of ink. Spirits of salt, diluted 
in five or six times the quantity of 
water, may be applied with success 
u]3on the spot, and after a minute or 
two washing it off with clean water. 
A solution of oxalic acid, citric acid, 
and tartaric acid is attended with the 
least risk, and may be applied upon 
the paper and places without fear of 

9—2 



132 



TAKE MY ADVICE. 



damage. These acids, taking out writ- 
ing ink, and not touching the printing, 
can be safely used for restoring books 
where the margins have been written 
upon. 

Grease /Spois.— Scrape the surface 
grease off with a blunt knife ; warm 
carefully the part stained, and apply 
blotting-paper ; then dip a brush in 
rectified spirit of turpentine, heated 
almost to boiling, and draw it gently 
over both sides of the paper, which 
must be kept warm ; repeat until the 
grease is entirely removed. To re- 
store the paper to its former whiteness, 
dip another brush in spirits of wine, 
and draw it over the place which was 
stained, and round the edges of the 
spot. 

Fars and "Woollen Ooo^b— To 
Preserve from Moth. — There are 
several standard receipts ; but they 
are rendered useless unless the furs or 
clothes, when laid aside, are placed in 
a roomy drawer lined with cedar, and 
have small pieces of crude camphor 
sprinkled amongst them ; and once a 
month, at least, be taken out, exa- 
mined in the sun, and beaten with a 
cane. To preserve furs on a voyage, 
they must be secured from damp, and 
thickly covered with Cayenne pepper. 
The following mixtures, ground to fine 
powder, sewn up in little bags, and 
put among your clothes, are preventa- 
tives ; — 

1. Take one ounce each of cloves, 
caraway seeds, nutmeg, mace, cinna- 
mon, and Tonquin beans ; then add 
as much Florentine orris-root as will 
equal the other ingredients put to- 
gether. — 2. Two ounces each of cori- 
ander powder, Florentine orris powder, 
powdered rose-leaves, powdered sweet- 
scented flag root, four ounces lavender 
flowers, powdered, one scruple musk, 
one drachm powder of sandal-wood. — 
Turpentine sprinkled over the clothes 
is said to effectually preserve. They 
ought to be well aired before wearing. 
A simple method is to wrap the fur in 
brown paper, well sprinkled with pep- 
per outside, and placed in a tin box. 

Waterproofing. — Cloth. — Put 
into a bucket of soft water half a 
pound ci sugar of lead, and half a 



pound of powdered alum ; stir occa- 
sionally until clear. Then pour off 
into another bucket, put the cloth in 
and let it remain for twenty-four 
hours ; hang up to dry without wring- 
ing. Any woollen clothes may be 
waterproofed by this simple method. 
Calico, dsc. — Take three pints of pale 
linseed oil, one ounce of sugar of lead, 
and four ounces of white resin ; the 
sugar of lead must be ground with 
a small quantity of the resin, and 
added to the remainder ; the resin 
should be incorporated with the oil by 
means of a gentle heat. The compo- 
sition may then be laid on the calico 
with a brush. Boots and Shoes. — 
Melt together one pint of linseed oil, 
eight ounces of suet, six ounces of 
beeswax, and one ounce of resin. 
Apply with a brush. 

A Chinese Waterproof Composition, 
which has the property of making 
wood and other substances perfectly 
water-tight, consists of three parts 
of blood deprived of its fibrine, four 
of lime, and a little alum. Cardboard 
when covered with the composition, 
becomes as hard as wood. 

Waterproof Packing Paper. — The 
paper must first be covered with a 
resinous liquid, then painted over 
with a solution of glue and soot to 
prevent blotches. After this is dried, 
the waterproof coat is applied. This 
is prepared with two and a half 
ounces of powdered shellac, dissolved 
in two pints of water, which is gradu- 
ally brought to boil and stirred until it 
is perfectly dissolved, then gradually 
add one-third ounce of powdered borax 
and thoroughly mix. The liquid is 
then left to cool, but while still hot, 
any mineral colour such as lampblack, 
yellow ochre, &c., may be added, and 
when quite cold it is ready for use. 

Varnishes. — A capital colourless 
varnish for many purposes is made 
thus : — Dissolve two ounces and a 
half of shellac in a pint of rectified 
spirits of wine, boil for a few minutes 
with five ounces of well-bunit and 
recently-heated animal charcoal. A 
small portion should then be filtered, 
and if not colourless, more charcoal 
must be added. When all colour ia 



DOMESTIC CHEMISTRY. 



ins 



removed, press the liquor through 
Bilk, and filter through thick blotting 
paper. This varnish is useful for 
drawings and prints that have been 
sized, and may be used on oil paint- 
ings which are thoroughly hard and 
dry ; it brings out the colours. Another 
Picture Varnish is made of mastic, 
twelve ounces ; Venice turpentine, two 
ounces and four drachms ; camphor, 
thirty grains ; pounded glass four 
ounces ; and oil of turpentine, three 
and a half pints. Let the mastic 
dissolve with frequent agitation, then 
after setting for some time, pour ofif 
the clear part, and keep for use. 

Mastic Varnish. — Take of gum mas- 
tic two and a half pounds ; powdered 
glass, one and a quarter pounds ; and 
turpentine, one gallon. Put into 
a bottle that will hold twice as 
much, and shake ifc at intervals, till 
the mastic is dissolved. Lastly, filter 
through blotting paper. This removes 
the glass, which was used to prevent 
the mastic sticking. 

Mahogany Varnish. — Take litharge, 
and powdered dried sugar of lead, of 
each one ounce ; clarified oil, nearly a 
gallon ; sorted gum animi, two pounds; 
boil together till it "strings" well, 
then cool a little. Then a gallon to a 
gallon and a half of oil of turpentine 
should be added, mixed, and then the 
whole strained. 

Graining to imitate Rosewood. — A 
good and lasting imitation is thus 
efiected :- — A concentrated solution of 
hypermangate of potassa is spread 
£,inoothly on the surface of the wood, 
and allowed to act until the desired 
shade is obtained. Five minutes 
suffice ordinarily to give a deep 
colour. A few trials on a spare piece 
of wood will indicate the proper pro- 
portions. When the action is termi- 
nated the wood is carefully washed 
with water, dried and then oiled and 
polished in the usual manner. 

Graining to imitate Oak. — Take van- 
dyke brovsm and chrome yellow, mixed 
with about one part of boiled linseed 
oil, and two parts turpentine ; add a 
small quantity of litharge to cause it 
to dry soon. The wood is afterwards 
glazed. The paint used for glazing is 



a mixture of vandyke brown and 
burnt umber ; or lampblack may be 
substituted for the latter. It is drawn 
lengthways along the wood with a 
small brush, wet with sour beer; 
there must be no oil used in the glaz- 
ing process. When perfectly dry, 
varnish with oak varnish. 

Roofing for Hen-houses^ Dovecotes, 
&c. — Boil tar in an iron pot, and stir 
in finely-pov/dered charcoal. Stir con- 
stantly until the whole is reduced to 
the consistency of mortar. Spread 
this, with a broad wooden trow-el, on 
any wooden roof of outhouses, &c. , to 
the thickness of a quarter of an inch. 
It will resist heat and cold, and last 
for years. 

Prepared Polish.— Take half a 
pint of best rectified spirits of wine, 
two drachms of shellac, and two 
drachms of gum-benzoin. Put into a 
bottle ; keep in a warm place till the 
gum is all dissolved, shaking fre- 
quently ; when cold, add two tea- 
spoonfuls of best clear white poppy 
oil ; shake well together, and it is fit 
for use. This is useful for finishing 
after using French polish, as it adds 
to the lustre and durability, as well as 
removes every defect, and gives the 
surface a brilliant appearance. 

To Polish Ivory, Bone, Tortoiseshell, 
&c. — Take a small quantity of Avhiting 
free from grit, mix with water to the 
consistence of cream, and apply with 
a piece of soft rag, rubbing gently 
till polished, and finishing with dry 
whiting. Should any whiting remain 
between the teeth of combs, &c., re- 
move by dipping the article in cold 
water and drying in a cloth. The 
above may also be used to polish and 
remove scratches from the finger nails. 

Silvering Looking - Glasses. 
— Take a sheet of tin foil, and spread 
it upon a firm, smooth table ; then rub 
mercury upon it with a hare's foot till 
the two metals incorporate. Lay the 
plate of glass upon it, and load it with 
weights, which will press out the 
excess of mercury that was applied to 
the tin foil. In a few hours the tin- 
foil will adhere to the glass. Two 
ounces of mercury are sufiicient for 
three square feet of glass. Glass globes 



134 



TAKE JSir ADVICE. 



are silvered thus : To four ounces of 
quicksilver, add as much tinfoil as will 
become barely fluid when mixed. Let 
the globe be clean and warm, and 
inject the quicksilver by means of an 
earthen pipe at the aperture, turning 
it about till it is silvered all over. 
Let the remainder run out, and hang 
the globe up. Take care not to inhale 
the fumes of the quicksilver. 
■ !Bla,cking'. — The only difference 
between paste blacking and liquid 
blacking for boots and shoes is the 
quantity of liquid, put into it. To 
make it — take ivory black, ground 
fine, four ounces ; treacle, two ounces; 
vinegar, three-quarters of a pint; sper- 
maceti oil, a teaspoonf ul . If the in- 
gredients are of the best qualities, this 
blacking will be found exceedingly 
good. Mix the oil with the blacking- 
first, then add the treacle, and lastly 
the vinegar. Oil of vitriol is some- 
times used in the making of blacking ; 
if used in small quantities it is not 
injurious, but it is not necessary. 
Another Receipt is : Take four ounces 
of ivory black, three ounces of the 
coarsest sugar, a tablespoonful of 
sweet oil, and one pint of small beer ; 
mix them gradually together cold. — 
To Polish Enamelled Leather take milk 
and linseed oil — in the proportion of 
two-thirds of the former to one-third 
of the latter— make each lukewarm ; 
mix j rub on with a sponge, having 
previously removed all dirt, &c. Eub 
this off, and keep rubbing with a soft 
dry cloth, until brilliant. 

French Polish for Boots. — Take half 
a pound of logwood chips, a quarter of 
a pound of glue, a quarter of an ounce of 
indigo, pounded very fine, a quarter of 
an ounce of soft soap, and a quarter of 
an ounce of isinglass. Boil in two pints 
of vinegar and one of water for ten 
minutes after ebullition ; then strain. 
When cold, it is fit for use. To apply, 
the dirt must be washed from the 
boots ; when quite dry put the polish 
on the boots with a sponge. 

BlaJdng for Harness. — Melt to- 
gether four ounces of mutton suet and 
twelve ounces of bees' wax; add twelve 
ounces of sugar-candy ; four ounces of 
soft soap dissolved in water ; and two 



ounces of indigo finely powdered. 
When melted and well mixed, add 
half a pint of turpentine. Lay the 
blacking on the harness with a sponge, 
and polish off with a brush. This 
blacking is both brilliant and durable. 
Bisinfectants. — Perhaps the best 
disinfectant is Chloralum, which can 
be cheaply and easily purchased. It 
is highly to be recommended, as safe, 
sure, and powerful. Chloride of Lime 
is another excellent preventative — 
half a pound to five gallons of water is 
the quantity recommended. Aromatic 
vinegar poured upon a heated iron 
plate is perhaps the pleasantest, and 
is very good. The cheapest, and at 
the same time one of the most con- 
venient and agreeable of all, is common 
coffee. Pound the well-dried raw bean 
in a mortar, and strew the powder on 
a moderately heated iron plate. Carry 
through the house a roaster containing 
freshly-burned coffee, and offensive 
smells will be removed. — A fumigating 
disinfectant is — common salt, three 
ounces ; black manganese, oil of vitriol, 
of each one ounce ; water, two ounces. 
Carry it in a cup through the apart- 
ments to be fumigated, and shut up 
for an hour or two. This is especially 
good in cases of sickness. 

Carbolic Acid is used as a disinfec- 
tant, and Professor Gamgee has re- 
cently recommended the deliquescent 
chloride of aluminium ; the latter is 
non-poisonous, free from any odour, 
prevents decomposition, absorbs nox- 
ious gases, and destroys parasites and 
germs. 

Water may he purified by stirring 
into it powdered alum — a teaspoonful 
to three or four gallons. This will 
precipitate the impurities. 

Sealing Wasc.— Good Bottle wax, 
for sealing wines, liqueurs, &c., is 
made thus : — Blach. — Black resin, six 
pounds and a half ; bees' wax, half a 
pound ; finely-powdered ivory black, 
one pound and a half. Melt together. 
Red. — Substitute Venetian red, or red 
lead for the ivory black. Green.—- 
Green bice or powdered verdigris. 
Blue. — Indigo. Letter wax is made 
thus : — ^ecZ.— Shellac (very pale), foui 
ounces; cautiously melt in a copper 



DOMESTIG CHEMISTT. 



135 



pan over a charcoal fire, and when 
fused add Venice turpentme, one and a 
quarter ounce ; mix, and add vermilion, 
three ounces ; remove the pan from 
the fire, cool a little, weigh it into 
pieces, and roll them into sticks on a 
warm stone. Blade. — Shellac, sixty- 
parts ; ivory black in an impalpable 
powder, thirty parts ; Venice turpen- 
tine, twenty parts. Proceed as for 
red wax. Green. — Shellac, four parts ; 
Venice turpentine, one part ; melt 
gently together and add the proper 
colour ; the best greens are powdered 
verdigris, bice, or Scheele's green. 

Cement for Marble, Glass, Porce- 
lain, <bc. — Take a small portion of pow- 
dered quick- lime, andmix v,'ith cold lin- 
seed oil to the consistency of thin paste. 
Be sure the edges are clean, and apply 
with a small brush, gently pressing 
the pieces together. This cement is 
only applicable to articles that can re- 
main undisturbed for some time, but 
when set, is most durable. 

A simple Cement for Marble. — Clean 
parts to be joined, put together firmly 
with white lead, and let stand. 

An excellent Conent for Fastening 
Knife Handles, <bc. — Take a small 
quantity of Bath brick-dust, and about 
half the quantity of resin, reduce to a 
fine powder ; fill the hole in the 
handle v\dth the mixture ; make the 
part of the knife, &c., to be inserted 
rather hot (in the fire) ; put it in the 
handle, and let it remain till set. 

Glue Cement. — This cement is most 
useful for joining broken articles of a 
strong nature. Melt one pound of 
glue without water, or with as little as 
possible ; when melted, add one pound 
of resin, and four ounces of either red 
lead, Venetian red, or whiting, or 
ivory black, according to desire. 

Parchment Glue. — Boil a pound of 
parchment in six quarts of water, 
until the quantity is reduced to one 
quart. Then pour off from the sedi- 
ment, and boil again till as thick as 
glue. Take out, and keep for use. 

Japanese Cement. — Mix ground rice 
with cold water, and gently boil. 
This is a caniial paste for pa,per, &c. 

Glue to Unite Polished Steel. — Dis- 
solve five or six bits of gum mastic, 



each the size of a large pea, in as much 
spirits of wine as will make it liquid. 
In another vessel dissolve in brandy 
as much isinglass, previously softened 
in water, as will make a two-ounce 
phial of strong glue, adding two small 
bits of gum 3.mmoniac, which must be 
rubbed until dissolved. Then, mix the 
whole with heat. Keep in a phial 
closely stopped. When used, set the 
phial in boiling water. 

General Keceipts. 

Test for Gold and Silver. — A test 
often employed by jewellers, is to 
slightly wet themetal, andgentlyrub it 
with a piece of lunar caustic, fixed with 
a pointed piece of wood. If the metal 
be pure gold or silver, the mark will 
be faint ; but if an inferior metal, it 
will turn quite black. 

To make Glasses, <hc., very Brilliant. 
— Wash in strong tepid soda-water, 
rinse in plain cold water, and dry with 
a linen cloth ivithout nap. 

Plants are Dried for an Herbarium 
thus : Gather the specimens when 
quite dry, and spread them out be 
tween two sheets of thick white blot- 
ting paper ; take great care, in spread- 
ing out the leaves and petals on tha 
paper, to show plainly the structure 
of the plant ; then place the paper in 
a warm room under light pressure. 
The paper must be changed every 
twenty-four hours, until the plants 
are completely dry. 

Skeleton Leavts.-^Mix a tablespoon- 
ftil of chloride of lime, in a liquid 
state, in a quart of spring water ; steep 
the leaves in this for about four hours 
— strong-ribbed leaves will require a 
little longer, —then take out and wash 
well in cold water ; they must then 
dry in the light. A longer and more 
delicate process is to steep the leaves 
in rain water, in an open vessel, ex- 
posed to the air and sun. Water must 
occasionally be added to compensate 
loss by evaporation. The leaves will 
putrify, and then their membranes will 
begin to open ; then lay them on a 
clean white plate, filled with clean 
water, and with gentle touches take 
off the external membranes, separating 
them cautiously near the middle ri'o. 



136 



TAKE MY ADVICE, 



When tliere is an opening towards the 
latter, the whole membrane separates 
easily. The process requires a great 
deal of patience, as ample time must 
be given for the vegetable tissues to 
decay and separate. 

To Dry Floivers. — Take some fine 
•white sand ; wash repeatedly till all 
dirt is removed, and the water remains 
clear ; dry thoroughly, and half fill a 
stone flower-pot ; in this, stick freshly- 
gathered flowers when dry, and cover 
the flowers over completely, so that 
no part of them can be seen, and take 
care not to injure the leaves. Place 
the vessel in the sun, or in a room 
where a fire is kept, and let it remain 
until the flowers are perfectly dry ; 
then carefully remove the sand, and 
clean with a feather brush. The pro- 
cess succeeds best with single flowers. 

To Dry Grass and Moss. — Proceed 
as for leaves. To Dye them : — For 
pinh, get some logwood and ammonia; 
boil together in water; for red, log- 
wood and alum ; for blue, indigo ; and 
all other colours that will dissolve. 
To keep the grass together, dip it in a 
weak solution of gum- water ; or put 
some gum-water in the dye, which 
will answer the same purpose. 

To Whiten Pianoforte Keys, Sfc. — 
Leave the instrument open to the sun 
and air, and the keys will rarely dis- 
colour ; dust carefully, and when at 
all soiled wash the keys thus :— wring 
a wash-leather perfectly tight out of 
tepid water, and wipe the keys ; dry 
with a cloth, free from nap, and polish 
with a silk handkerchief. 

To Remove Pitch or Paint from the 
Hands. — Apply salad oil, or grease of 
any kind : well rub together before 
the fire till the oil and pitch are 
blended, then wash in warm soap and 
water. 

The above will remove these stains 
from any washing fabric. 

To Glean GlaretJugs, Port Decanters, 
8fc., from Fur. — Take a little very 
weak aquafortis, and pour carefully 
into the decanter, &c,, replace the 
stopper (a cork is better), and shake 
the vessel thoroughly till all the crust 
is removed ; should this fail after a 
thorough trial, take strong potash or 



soda-water, and repeat the experiment. 
Afterwards rinse in cold water. Take 
care no spots of either acid or potash 
fall on the clothing. 

Another way. — They may be washed 
with tea-leaves and strong soda-water; 
and then rinsed with cold water. 

To TaJce Aivay Smell of 2^obacco 
Smohe in Sitting Rooms. — While smok- 
ing, place a large basin of cold water 
in the room. 

To Clean Seiving Machines. — When 
clogged with oil, procure a little ben- 
zoline (of the kind usually employed 
to take grease spots out of silk, &c.), 
and drop a small quantity into those 
portions of the machinegenerally oiled; 
when this is done, treadle the macliiiie 
for a few minutes, and when the oil is 
softened wipe perfectly clean with a 
soft rag, and oil as usual. An apron 
spread over the dress is desirable 
during the above process. 

Bird-lime, to Mahe. — Gather some 
holly in the summer, and take the 
middle bark ; boil for six or eight 
hours, in water, until tender ; then 
drain off the water, and place in a pit 
under ground, in layers with fern, and 
surround with stones. Leave to fer- 
ment for two or three weeks, until it 
forms a sort of mucilage, which must 
be pounded in a mortar, into a mass, 
and well rubbed between the hands in 
running water, until ail the refuse is 
worked out ; then place it in aji 
earthen vessel, and leave for four or 
five days to ferment and purify itself. 
Turpentine will remove any of the 
lime that may stick to the hands. 

Size for Prints. — Take a quarter of 
a pound each of pale glue and curd- 
soap ; dissolve in three pints of hot 
water, with two ounces. 

Feathers are Curled by the ribs being 
scraped with a bit of circular glass 
in order to render them pliant ; and 
then by drawing the edge of a blunt 
knife over the filaments, they assume 
a curly form. 

To Fix Pencil Drawings. — Take pale 
resin, and dissolve it in spirits of wine; 
lay the drawing on its face on a sheet 
of clean paper, and brush the back of 
the drawing with the solution. This 
penetrates through the paper, and as 



DOMESTIC CHEMISTRY. 



187 



the spirit evaporates, the resin is de- 
posited as a varnish on the drawing. 
This will not answer with card, or 
anything thick ; but a weak solution 
of isinglass may be placed in a shallow 
dish, and the drawing passed through 
it, so as to wet every part. 

ICair Dye. —No method has yet 
been made public which answers the 
desired purpose, and is at the same 
time attended by no inconvenience. 
The basis of most of the powders is 
quicklime, and that of the lotions, 
nitrate of silver. The powder is thiis 
made : — Dip six ounces of quicklime 
in water, and when it has fallen to 
pieces, pound it, and sift it through a 
fine sieve ; then add four ounces of 
litharge, and two of starch, also sifted; 
this is made into a paste with warm 
water, and the hair is completely 
covered with it, after which an oil- 
skin cap is bound on, and allowed to 
remain the whole night. The hair is 
washed on the following day with 
soap and water, and then oiled. This 
gives a deep black, but with rather a 
purple hue ; by increasing the starch, 
the shade will be lighter. The hair 
lotion or water is made as follows : — 
Pour upon half an ounce of pure silver 
three-quarters of an ounce of nitric 
acid, and expose to sharp heat to dis- 
solve the silver ; decant the liquid, 
and add half a pint of water ; by in- 
creasing the quantity of water lighter 
shades are obtained. The practice of 
dyeing the hair is unworthy of civili- 
zation ; it is a sham and a cheat, and 
the time will come when a woman 
with dyed hair will be considered as 
contemptible an object as a guardsman 
in stays. 

To Darken the Hair. — Nitrate of 
silver (lunar caustic) is the agent 
commonly employed in hair dyes. A 
leaden comb is also recommended by 
some ; but the introduction of silver 
or lead into the system through the 
tubes of the hair is always somewhat 
dangerous. A better wash for dark- 
ening the hair may be made from 
a solution of the green husks of walnuts, 
applied with a brush as frequently as 
necessary. There are no other vege- 
table hair dyes of any certain value. 

6* 



25ei>ilatoriQS. — Nostrums to re- 
move superhuous hairs from the face 
or neck are all more or less dangerous, 
and should only be used under the 
advice of a surgeon. The following, 
are, however, the least harmful : — 

To Remove Superfluous Hair. — 
Saturate the skin with olive oil, and 
let remain one hour ; then wipe it off 
and apply the following mixture with 
a brush : — One ounce finely powdered 
quicklime, one drachm powdered or- 
piment, mixed with white of egg. 
Miscellaneous. 

Washing Coloured Linens, Muslins, 
&c. — They should not be soaked or 
soaped over night, "When ready for 
washing, put into cold water and wash 
very speedily ; if very dirty, the water 
may be lukewarm, and no more. Do 
not use the smallest particle of soda. 
The best soap is common yellow. The 
soap should not be allowed to remain 
any time on, and the linen must not 
lie in the water any length of time. 
One article should be washed at a 
time, and immediately rinsed, the 
others remaining in a dry state by the 
side of the tub. The rinsing M^ater 
should be cold, soft water, with salt 
in it. When an article is taken from 
the rinsing tub, it should be rung very 
gently. Silk pocket-handkerchiefs re- 
quire to be washed by themselves. 
Handkerchiefs containing snuif should 
be put to soak by themselves in luke- 
warm water. Three hours after, they 
should be rinsed out and put to soak 
with the others in cold water for a 
couple of hours. They should then be 
washed out in lukewarm water, being 
soaped as they are washed. If all the 
stains are not out, they must be 
washed through a second water. When 
finished, they should be rinsed in cold, 
soft water, with salt. They may be 
rinsed altogether, thrown into a dry 
tub, and from thence into the rinsing 
tub with the others. 
' To Wash Blankets. — Cut a pound of 
yellow soap into thin slices, and place 
them, or as much as will be required, 
in the copper with water and boil. 
Pour into a tub and add cold water to 
the required warmth, put in blanket 
and wash well with hand or dolly ; re- 



138 



TJ KE 31 Y AD VICE. 



peat, adding a little blue with the 
hot water; wring tight and shake 
well. 

To Wash Damash Curtains. — Shake 
the dust off, lay in cold water to free 
from smoke, use boiled soap as in 
blankets, and wash in tepid water, 
then rinse in cold water with a hand- 
ful of salt thrown into it. 

To Wash Carpets. — Sweep the 
carpet thoroughly, take a large pail of 
hot water, coloured with blue, if any 
white in it ; wet about half a yard of 
the carpet, rub it well with a piece of 
soap, then use a hard brush, wash off 
witn clean flannel, and dry with a 
coarse cloth. E.epeat on other parts. 
Do not wet the carpet too much, and 
have the water freqiiently changed. 

To Clean Ermine Fur. — Take out 
the linings and stuffings, lay the fur 
flat on a table covered with a clean 
cloth. Take a piece of fine whiting 
and rub it into the fur ; shake tho- 
roughly, and repeat again till clean. 
Rub well with a clean towel. 

To Renovate Black Clothes. — Care- 
fully clean from dust ; take out any 
spots of grease with turpentine, the 
smell of which may be destroyed by 
essence of lemon. Boil a few chips of 
logwood in a little water, and sponge 
the cloth with it ; or, ikake a strong 
infusion of galls, and a solution of 
copperas and green vitriol, or sulphate 
of iron, and either moisten the parts 
separately, or mix the liquids in a 
phial. 

To Cleanse Glass Vessels in which 
Petroleum has been Jcept. — Wash tlie 
vessel with thin milk of lime, which 
forms an emulsion with the petroleum, 
and removes every trace of it ; wash a 
second time with milk of lime and a 
small quantity of chloride of lime, and 
the smell will be completely removed. 
If the milk of lime be used warm, in- 
stead of cold, the operation is rendered 
much shorter. 

To Bender Wood, Cloth, Paper, &c., 
incombustible. — Use silicate of potas- 
sium. 

Paint to Resist the Action of the Air, 
Sun and Water. — Use silicate of potas- 
sium and zinc white. 

To Engrave on Glass, — This process 



requires great care. Cover one side of 
a fiat piece of glass, after having made 
it perfectly clean, with bees'-wax, 
then draw the design with some 
sharp-pointed instrument, taking care 
that every stroke cuts completely 
through the wax. Make a border of 
wax all round the glass ; take finely- 
powdered fluate of lime (flour spar), 
strew evenly over the plate and then 
gently pour upon it, not to displace 
the powder, sulphuric acid, diluted 
with thrice its weight of water, to 
cover it. Let remain for three hours, 
then remove ; clean the glass with oil 
of turpentine. The figures which were 
traced through the wax will be found 
engraved on the glass, while the parts 
which the wax covered will be uncor- 
roded. Be very careful in the manage- 
ment of the acid, as if too strong it will 
eat through the glass. 

Fixing Glass in Stone Windows. — 
Portland cement, though often used, 
is not so good as a mixture of Bath 
stone dust and linseed oil, made up 
like putty. 

To Colour Glass or Porcelain Blach. 
— Use Iridium. 

The '' Fumj" Deposit in Tea- Kettles 
may be removed by a very v/eak solu- 
tion of muriatic, nitric, or acetic acid, 
which will immediately dissolve it 
with effervescence. Care must be 
taken to remove the acid as soon as the 
deposit is dissolved, or it would attack 
the iron. After the operation boil 
water in the kettle some days before 
using. 

Razor Paste. — Mix together, and 
rub over the strop, two parts of emery, 
reduced to an impalpable powder, and . 
one part of spermaceti ointment. 

Plate Powder. — Mix together four 
ounces of prepared chalk, and two 
ounces each of Polisher's putty and 
burnt hartshorn. 

Asphalte Pavement for garden walks, 
floors, for sheds, &c., is thus laid 
down : — The place must be levelled ; 
then put on it a coat of tar, and sift 
some road sand or coal ashes all over 
it very thickly ; when dry repeat the 
operation four times. You will then 
have a dry, hard path. 

Plant-SticJcs, dsc, may be preserved 




To face p. 138. 



FiFLD Spaniel. Mount Saint Bernard Dog. 

For the Alanagement of Dogs, see p. 286. 



DOMESTIC CHEMISTRY. 



189 



by dipping the portions which are 
inserted in the ground two or three 
times in hot tar. Hot asphalte is 
better, but both are excellent preser- 
vatives. Another way. — Char the 
ends in the fire till black. 

To Render Wood Uninflamahle and 
to Preserve it Underground. — Place 
the wood unplaned for twenty-four 
hours in a liquid composed of one part 
of concentrated silicate of potassa and 
three of pure water. After being 
removed and dried for several days, 
soak it again in this liquid, and after 
being again dried, paint over with a 
mixture of part of cement, and four 
parts of the above liquid ; when the 
first coat of this paint is dry, repaint 
twice. 

To Prevent Rust on Iron. — Immerse 
the iron for a few minutes in a solu- 
tion of carbonate of potash or soda. 

To Preserve Iron and Steel from 
Atmospheric Influences. — Coat with 
melted sulphur, the sulphur chills 
and sets into a hard, thin, protecting 
covering. 

A Preservation against Lead Poison- 
ing. — The use of milk at meals pre- 
serves those employed in lead works 
from any symptoms of lead disease. 
To preserve the purity of water pass- . 
ing through leaden pipes, insert an 
internal lining of block tin. 

Drying of Wood. — The drying of all 
kinds of timber by artificial means 
should be effected slowly, and the 
temperature moderate to begin with, 
for small pieces, such as are used for 
joiners and furniture-makers, place in 
dry sand and heat to 100° — the sand 
acts as an absorber of the moisture as 
well as a diffuser of the heat. 

Danger from Union of Metals. — The 
pipes leading to a leaden cistern should 
be of lead ; if of iron and connected 
with an iron boiler, a kind of galvanic 
battery is formed, which will gradually 
destroy the boiler. 

To Detect Logwood in Wine. — ^Take 
a strip of good filtering paper, and 
place it in an aqueous solution of 
neutral acetate of copper and then dry. 
Dip the paper into the wine, and the 
adhering drops should be made to run 
backwards and forwards oa the paper. 



then quickly but carefully dry. If 
the wine be free from logwood, the 
colour^^shown will be grey or rose red 
greyish, but if logwood is present the 
tinge will be sky-blue. 

I'd Detect Arsenic. — Mix the arse- 
nious liquid with hydrochloric acid 
until fumes appear ; chloride of tin is 
then added, which produces a basic 
precipitate, containing the greater part 
of the arsenic as metal, mixed with 
oxide of tin. 

Imperishable Putty. — Mix together 
ten pounds of whiting and one pound 
of white lead, with the necessary 
quantity of boiled linseed oil, adding a 
wine-glassful of best sweet oil. This 
last prevents the white lead from 
hardening. 

To Preserve Wood. — Mix one pound 
of chloride of zinc with five gallons of 
water. Steep the wood in this solu- 
tion. 

Volunteers* Belts are glazed by a 
beaten white of egg, adding to an 
equal quantity of cold water, and a 
little sugar candy. 

To Bleach Hair. — Wash well in 
strong warm pearlash water ; spread 
the hair upon the grass for several 
days, that it may be alternately ex- 
posed to dew and sun. Light hair 
will bleach this way. Dark hair 
should be sent to a professed bleacher, 
as many of the means used destroy 
the gloss. 

Light Mahogany — to Darken. — ^If 
in repairing old furniture lighter pieces 
of wood are introduced, they may be 
darkened by washing with a weak so- 
lution of quick lime. 

Green Paint. — An economical and 
capital paint for summer houses, &c., 
is made thus : — Take four pounds of 
Roman vitriol, and pour on it boiling 
water ; when dissolved add two pounds 
of pearlash, and stir the mixture well 
with a stick until the effervescence 
ceases ; then add a quarter of a pound 
of pulverized yellow arsenic, and stir 
the whole together. 

Inodorous Paint. — A composition 
for mixing with lead and other colours 
to form a paint in lieu of linseed oil, 
turpentine, and the usual driers, has 
lately been patented. The material 



140 



TAKE MY ADVICE. 



consists of methylated spirit, shellac, 
and castor- oil ; it dries very quickly 
and is without smell. 

Imitation Ivory. — Make into a paste 
isinglass, brandy, and powdered egg- 
shells. Colour as you desire, cast it, 
warm, into an oiled mould ; in a few 
hours it will be firmly set. 

Oun Cotton Ivory. — Camphor, tri- 
turated with gun cotton, and sub- 
jected to hydraulic pressure, produces 
a hard white substance, which, if 
coated with a compound of gun cotton 
and castor oil, resembles ivory, to 
which for many purposes it is su- 
perior, 

Fire-Proof Stucco. — The following 
which is a useful and comparatively 
inexpensive mixture, has been tried 
and found to answer. Take moist gra- 
velly earth, (previously washed), and 
make it into stucco with this compo- 
sition ; mix well one part of common 
clay with two parts of pearlash and 
five parts of water. 

Hot Water Pi^jes — to stop leakage in. 
— Mix iron boriDgs and filings with 
vinegar and a little sulphuric acid ; 
let stand till it becomes paste. Dry 
the pipe, fill in the cracks with this 
mixture, and keep the pipe dry until 
Lard. This cement lasts a long time. 

Alabaster Ornaments — to clean. — 
When these have become discoloured, 
they may be cleansed by the fumes of 
chlorine, applied for a short time, and 
afterwards being bleached in the sun, 
and then being sprinkled over with a 
diluted solution of chlorinated soda, 
commonly called chloride of soda. 
Care must be taken not to expose 
the alabaster too long to the action 
of the chlorine, or its colour will be 
injured ; and the fumes, being danger- 
ous, must not be inhaled. 

Durable Paste. — Take common flour 
paste, rather thick, add a little brown 
sugar and corrosive sublimate, which 
■wdll prevent fermentation, and a few 
drops of oil of lavender, which will 
prevent mouldiness. When this paste 
dries it resembles horn, and may be 
used again by adding water. This 
paste will keep well for years if kept 
in a covered pot, and is always ready 
for use. 



Transfer Papers. — A useful transfer 
paper may be made for copying monu- 
mental inscriptions, brasses, &c., by 
rubbing a mixture of black-lead and 
soap over silver paper. 

To Preserve Bright Steel from Rust- 
ing. — Smear it over with hot melted 
fresh mutton suet ; before it cools and 
hardens, have some powdered un- 
slacked lime in a muslin bag, and 
dust it over the hot suet which covers 
the steel. 

Easily -made Storm-Glass. — Take 
two drachms of camphor, half drachm 
of pure nitrate of potash (nitre or salt- 
petre), and half drachm of muriate of 
ammonia (sal-ammoniac), and pound 
them together in a mortar, until they 
are thoroughly pulverized. The opera- 
tion may be assisted by adding a few 
drops of alcohol. When well pow- 
dered, the mixture is to be dissolved 
in about two ounces of alcohol, and 
put into a tall phial, or into a glass 
tube of about ten inches in height and 
three-fourths of an inch in diameter, 
the mouth of which is to be covered 
with a bit of bladder or the like, per- 
forated with a pin. The instrument 
is then complete. It gives the follow- 
ing indications : — If the atmosphere 
be dry and the weather promising to 
be fine, all the solid part of the com- 
position which appears in the glass 
will be closely collected at the bottom, 
and the liquor above will be quite 
clear ; but on the approach to a change 
to rain, the solid matter will appear 
gradually to rise, and small crystalline 
stars will be observed to iioat about in 
the liquid, which, however, will re- 
main otherwise pellucid. On the ap- 
proach of winds, flocks of the compo- 
sition, apparently in the form of a 
leaf, will appear on the surface of the 
liquid, which in this case will seem 
thick and in a state of fermentation. 
These indications often begin to exhi- 
bit themselves twenty-four hours be- 
fore the actual breaking forth of the 
storm. The quarter of tae compass 
from which the wind blows will always 
be indicated by the solid particles 
lying more closely to the opposite side 
of the glass. During the wint'^r, the 



DOMESTIC CHEMISTRY. 



141 



composition is rendered white by a 
multitude of small white stars. 

Home Made Barometer. — Fill a 
large, wide-mouthed pickle bottle with 
cold water to within two or three 
inches of the top. Then take a long- 
necked flask, and plunge the neck into 
the bottle as far as it will go, and the 
barometer is made. In fine weather 
the water will rise into the neck of 
the flask even higher than the pickle 
bottle. In wet and windy weather it 
will fall to within an inch of the 
mouth of the flask. Before a heavy 
gale of wind the water will probably 
leave the flask altogether hours before 
the gale comes to Its height. 

Galvanic Battery. — Take a large 
glass or stone jar, with the mouth cut off 
evenly, and put another cylindrical 
vessel, of porous porcelain inside it; fill 
the vessel with diluted sulphuric acid, 
and the space between the two with 
sulphate of copper, a solution of the 
sait of gold, silver, &c., according to 
what you want to plate the article ; 
put a slip of zinc in the sulphuric 
acid, and attach a copper wire to it, 
and the other end of the wire to the 
medal or article you wish to plate, 
and immerse that in the other sola 



tion. Your battery is now complete. 
A little grease rubbed on any part of 
the medal will prevent the solution 
plating the greased portion. 

Magic Lantern Slides are easily 
painted by observing these few direc- 
tions :— Draw on paper the subject 
you intend to paint, and fix it at each 
end to the glass ; trace the outlines of 
the design with a fine hair pencil in 
strong tint in their proper colours, 
and when these are dry, fill up in 
their proper tints ; shade with black, 
bistre, and vandyke brown, as you 
find convenient. The colours used are 
transparent, lake, sap-green, Prussia 
blue, distilled verdigris, gamboge, &c., 
ground in oil, and tempered with mas- 
tic varnish. Copal varnish may be 
used in the dark shades. 

Maps are best washed in with the 
following colours : Yellow ; gamboge 
dissolved in water. — Ked; Brazil dust 
steeped in vinegar, and alum added ; 
or, cochineal steeped in water, strained 
and gum arabic added. — Blue ; Saxon 
blue diluted with water. — Green ; 
distilled verdigris dissolved in water, 
and gum added; or, sap-green dis- 
solved in water, and alum added. 



V. DOMESTIC MEDICINE. 



"Wliat to do. — In^ these pages will 
be found the proper course to pursue 
in all common ailments, accidents, 
wounds, aches, and pains. These in- 
structions are not intended to super- 
sede but to assist the doctor. Under 
each head will be found the easiest 
and most effectual remedies for various 
disorders and accidents — always, when 
so directed, under the advice of the 
doctor, whose will must be law. The 
symptoms of disease, poisoning, fits, 
&c., are all given, and the treatment 
necessary until the doctor's arrival. 

Fainting. — Lay the patient flat on 
the back, and do not raise the head at 
all, but allow it to remain on the same 
level as the rest of the body. Loosen 
collar, and anything tight about the 
neck and body ; apply smelling salts 
to the nose, and hot flannels to the 
bosom, heart, and armpits ; dash cold 
water in the face ; when able to swal- 
low give a little sal- volatile (say twenty 
drops) in water. The great point is to 
Jceep the head low. 

Hysterics. — Lay the patient flat on 
the back, and keep the head low. 
Apply smelling salts and cold water 
as above. Give a little brandy and hot 
water, and warm the feet. If these 
fits recur often, medical advice must 
be sought. Hysterical fits are dis- 
tinguished by the laughing, screaming 
and crying which accompany them. 

Epilepsy. — _Boys are most subject to 
these fits. There is usually froth from 
the mouth, and great agitation of the 
body, the hands being tightly 
clenched. Lay the patient flat on his 
back, and raise the head a little. 
Loosen his shirt-collar, braces, waist- 
coat, &c., and hold him firmly or he 
will do harm to himself ; splash the 
face well with cold water, and use 
smelling salts. To prevent the tongue 
being bitten insert the handle of a 
bootii-brush, or some such article, 
right across the moiith between the 



teeth, and as far back as possible. 
Keep the patient quiet, and he w/"l 
usually come round in a short time. 
If not the doctor must be sent for. 
Fits of epilepsy are recurrent, and 
usually leave the person in his cus- 
tomary state ; but sometimes a con- 
siderable degree of stupor remains be- 
hind, particularly where the disease 
is of frequent recurrence. 

Apoplexy. — A man in an apoplectio 
state breathes very hard, like snoring, 
his face, head and eyes look swollen, 
and the body is more or less paralysed. 
Put him to bed and send for the 
doctor instantly. Until he comes keep 
the head well raised, remove the collar, 
&c., and let him be kept easy and 
cool ; apply hot mustard poultices ■'"o 
the soles of the feet and the thighs — 
inside. The patient must be bled 
freely from the arm as directed [see 
blood-letting), and have rags dipped 
in vinegar and water, or even plain 
cold water applied to the head. The 
bowels must be opened, but this is 
difficult, and had better be left to the 
doctor. If, however, he does not 
come quickly, mix eight or ten grains 
of calomel with two drops of castor- 
oil, and put on the tongue, as far back 
as you can. 

On Fits generally. — Let the above 
treatment be promptly attended to, 
and in the case of ajDoplexy — which is 
distinguished by the snoring, ths 
paralysis of the body, the swollen 
head, &c. — send for the doctor with 
all possible speed, as the patient may 
die in a few minutes. Simple fainting 
fits — at the sight of blood, of fright, a 
shock, &c. — need occasion little alarm, 
as they seldom last long. In all 
sei-ious cases give the patient air, send 
crying children or servants out of the 
room, keep cool and collected, for re- 
member on your presence of mind the 
patient's life may depend. 
Blood-lettiny. — Only bleed in cases of 



DOMESTIC MEDICINE. 



143 



the greatest emergency, and when the 
doctor is delayed. Bind a handker- 
chief round the right arm, three or 
four inches above the elbow. Then 
let the hand be opened and shut ; 
when the veins swell you will see one 
in the middle of the lower arm which 
has two branches, and the outer 
branch is the best to bleed from ; hold 
the lancet (a sharp pen-knife will do) 
between the thumb and fore-finger, 
cut the vein slanting and lengthways, 
not deep. When the pulse sub- 
sides enough blood has been taken 
away. Then remove the bandage, 
put the left thumb on the cut, and 
when the bleeding stops put on a pad 
of lint, and bind it firmly with a 
handkerchief. 

Bruises. — One of the very best 
remedies for all kinds of bruises is 
tincture of arnica, diluted in from three 
to four times its bulk of water, and 
rubbed in carefully. Vinegar and 
water, Eau de Cologne, brandy, soap 
liniment or opodeldoc are all excellent 
remedies if gently rubbed in. In 
more severe cases, and where the acci- 
dent is near an important part, as the 
eye or any of the joints, leeches must 
be employed, repeating them accord- 
ing to circumstances. It is unwise, 
however, to bleed unless under the 
advice of a medical man. If consider- 
able fever be present, bleeding from 
the arm, purgatives, and low diet, 
may become necessary. A bread and 
water poultice and rest will generally 
do all that is necessary, after the appli- 
cation of the arnica. In the last stage, 
where there is merely a want of tone 
and swelling, friction should be em- 
ployed, either simply or with any 
common liniment. Wearing a ban- 
dage, pumping cold water on the part, 
succeeded by warm friction, a satu- 
rated solution of common salt in 
water, have each been found success- 
ful. A capital liniment is compound 
soap liniment, one ounce and a half, 
laudanum, half an ounce ; mix and 
rub in. 

Wounds. — Simple, slight cuts only 
need that the edges of the wound 
should be placed carefully together — 
iirgt ascertaining that no foreign mat- 



ters, such as glass, splinters, dirt, &c., 
are in the cut — and then fastened 
tightly with diachylon (white stick- 
ing) plaister. More serious wounds 
should be promptly treated by the 
doctor, but until his arrival a weak 
solution of tincture of arnica (one 
part to twelve parts of water) may 
safely be used, bathing the wound 
well. This is an excellent remedy. 
If an important part be severely 
wounded, such as any part of the 
arms, legs, thighs, &c., attended with 
a profuse discharge of blood, compres- 
sion, until a surgeon arrives, should be 
made thus : viz., tie a handkerchief or 
bandage below the wound, loosely 
round the limb, put a strong piece of 
stick, about a foot long, under the 
handkerchief, and twist it round and 
round until the bandage is tight 
enough to check the discharge. 

Scratches and Small Cuts should be 
washed clean in warm water, bathed 
in a weak solution of tincture of ar- 
nica, and strapped up with plaister, 
or if free from dirt simply bandage 
with a clean rag. If there is much 
inflammation apply a bread and water 
poultice. 

Sprains. — For sprained wrist or 
ancle make two flannel bags, each a 
foot long by six inches wide, fill them 
with bran and plunge into boiling 
water till thoroughly saturated, then '^ 
squeeze almost dry and apply one, as 
hot as he can bear it, to the patient's 
ancle or wrist. Continue this, apply- 
ing one as soon as the other gets cool, 
for many hours ; then apply a stimu- 
lating embrocation, and bandage well 
up. All strains are assisted in their 
cure by bandaging, but they should 
not be applied until hot fomentations, 
followed by the application of the 
embrocation with plenty of friction 
before a fire. This is a great pedes- 
trian's advice. Sprained knees can be 
treated in the same way. 

Dislocations and Fractures. — The 
danger of interfering with these mat- 
ters is so great that unless an experi- 
enced and clever surgeon can be 
immediately obtained, the patient 
should be gently placed in a cab, and 
driven q^uickly to the nearest hospital. 



144 



TAKE MY ADVICE. 



or, if none near, surgeon's house, keep- 
ing the limb as nearly as possible in 
its natural position. 

Bites and Stings. — Snake bites are 
so uncommon in this country that we 
will simply say that sucking the 
wound, cutting out the affected parts, 
and cauterising are necessary. Am- 
monia is said to be an effectualremedy. 
Wasps, gnats, bees, &c., sting very 
frequently, but their victims are easily 
cured, unless the part attacked be the 
eye or throat. The sting must be 
•taken out with a needle, and then the 
place sqiieezed tightly, sucked, and a 
liniment of powdered chalk and olive 
oil in a paste applied to the part. 
When the sting is inside the mouth or 
throat, leeches must be at once ap- 
plied, a strong gargle of salt and water 
used, and the doctor sent for . For the 
bites of dogs take immediately warm 
vinegar or tepid water, and wash the 
wound very clean ; then dry it, and 
pour upon the wound a few drops of 
muriatic acid. Mineral acids attack 
the poison of the saliva, and its evil 
effect is partially neutralized. This 
treatment, however, good as it is, is 
seldom successful, there being no anti- 
dote to the bite of a mad dog. The 
doctor's aid must be sought instantly. 
Cat bites and scratches may be safely 
treated with a solution of tincture of 
arnica freely and perseveringly used. 
Falls where the Patient is Stunned. — 
Undress the patient, put him into a 
warmed bed, send for the doctor, and 
let the patient remain untouched un- 
til he arrives, even if it be six hours. 
Nothing but quiet and moderate 
warmth will do any good. 

Burns and Scalds.— For all simple 
burns coat the place well with com- 
mon flour, or, which is better, pow- 
dered whiting, or scraped potato, or 
cotton- wool with flour thickly dusted 
oyer it, or gum water, or sweet oil and 
bind a cloth over. Even plunging in 
cold water will do good, as it answers 
the first necessity, — keeping the in- 
jury from the air. Soap scraped up 
fine, laid on, and bound over, is also ex- 
cellent. The body should be kept 
cool, and the bowels rather open. If 
the burn or scald be more serious, and 



little bladders appear over the surface, 
spread on linen or lint a liniment made 
of equal proportions of linseed oil and 
lime-water well mixed ; or apply a 
warm linseed meal poultice. As severe 
burns and scalds are attended with 
great pain and irritability, and often 
with considerable danger, a doctor 
should be promptly sent for, any of 
these remedies being applied mean- 
while. 

Accidental Poisoning. — Send for the 
doctor instantly, and until he comes 
observe the following. If the thing 
swalloAved causes an intense burning 
in the throat it is probably a "corro- 
sive " poison, that is, it destroys the 
textures with which it comes in con- 
tact. Make the patient swallow a 
glass of sweet or' of sperm oil, or 
melted butter, or lard, whichever is 
most convenient to use, and then, 
within five minutes, half a pint of 
warm water in w^hich has been stirred a 
teaspoonful each of table mustard and 
salt. When the poison taken is known 
to be nitric acid (aqua fortis), sul- 
phuric acid (oil of vitriol), or muriatic 
acid (spirit of salt), emetics must on no 
ACCOUNT he given. A mixture of mag- 
nesia, powdered chalk, or whiting, or 
plaster from the ceiling, and milk and 
water, made to a paste, and freely 
given ; or soap and v,'ater. When a 
poison has been swallowed which has 
no special effect on the throat, but 
causes sickness at the stomach, faint- 
ness, drowsiness, stupor, or any other 
strikingly unusual or unnatural feel- 
ing, let him swallow instantly the 
whites of a dozen eggs in a quart of 
water, a glassful every three minutes, 
and, as quickly as can be prepared, 
half a pint of coffee made thus : on a 
teacupful of ground coffee pour half a 
pint of boiling v/ater. Stir into it the 
white of an egg. After allowing it to 
rest a minute or two, pour into a cold 
cup, and when not too hot let him 
drink it. Then within five minutes 
pour a glass of water on a tablespoon- 
ful each of ground mustard and table 
salt, stir, and let him drink it in- 
stantly. The egg in the stomach 
more promptly neutralizes a larger 
number of poisons than any other 



DOMESTIC MEDICINE. 



145 



known substance ; the coffee acts thus 
on the next largest number, while the 
mixture relieves the stomach of the 
whole of its contents by vomiting. 
These things, too, are always ready 
and at hand. 

In the case of poisoning by lauda- 
num (opium), the symptoms are very 
like apoplexy, the patient rapidly 
becoming insensible, and snoring 
heavily. The first care is to empty 
the stomach. If sulphate of zinc can 
be procured, from twenty to thirty 
grains dissolved in water are to be 
given immediately. Failing this, a 
mustard emetic must be administered, 
and the back of the throat tickled 
with a feather. Vomiting must be 
encouraged by copious draughts of 
tepid water. During this time let 
the patient be walked up and down 
between two persons constantly and 
without rest for two or three hours. 
When pt'ussic acid (which is known 
by its smell, resembling bitter al- 
monds) has been swallowed there is 
little hope, the action of this poison 
is so swift and deadly. Lay the 
patient on his stomach, and dash on 
to his back large quantities of cold 
water, putting him under a pump if 
convenient. Arsenic is almost as 
deadly. Give mustard and water, 
and try hard to induce the patient to 
vomit. In all cases of poisonous food 
give mustard and water, and after- 
wards castor oil (two tablespoonfuls). 
In aU cases send for the doctor instantly, 
and his stomach-pump, useless in your 
hands, will work wonders. Remem- 
ber if poison is allowed to remain in 
the system, there is no hope of re- 
covery. 

Warts. — Touch lightly every other 
day with lunar caustic ; or, touch 
them, twice a day, with a very small 
drop of strong acetic acid ; or, rub 
them every night with blue-stone. 
Either of these remedies, if persevered 
in, will effect a certain cure. Great 
care must be exercised in applying 
them, as if the acetic acid or lunar 
caustic touch any other part it will 
cause inflammation and pain. 

Whitlows. — Poultice with linseed 
7 



meal ; do not lance unless very slow in 
ripening. Heal with ointment. 

Corns and Bunions. — As these are 
usually caused by wearing short, tight, 
or high-heeled boots, the preventative 
is to wear easy ones with moderate 
heels, and made of soft leather, cloth, 
or oiled canvass. A bit of soft leather, 
spread thickly with soap plaster, and 
with a hole in the middle for the corn, 
will give relief. A good remedy is to 
take the skin of a hot boiled potatoe, 
and put the inner side of it to the corn, 
leave it on for twelve hours, and the 
corn will be much better. The above 
has been tried by many persons, and 
found to give great relief. — Another 
method is to rub the corn with pumice 
stone as long as it can be endured, and 
repeat until it disappears. For a 
bunion, if not inflamed, the best re- 
medy is to put upon it first a piece of 
diachylon plaster, and upon that a 
piece of leather, with a hole the size 
of the bunion cut in it. If inflamed, 
it must be poulticed ; if this does not 
succeed and matter should form, it 
must be treated as a boil, and the 
matter let out with a needle or lancet. 
The following ointment is for an in- 
flamed bunion: — Iodine, twelve grains 
lard, or spermaceti ointment, half an 
ounce. Gently rub in a little piece 
two or three times a day. 

Blistered Feet. — Bathe them on go- 
ing to bed with strong salt and water, 
and if tender also add a little vinegar 
and pounded alum. If the blisters 
are large, run a stocking -needle 
through them, and leave a bit of the 
worsted in the blister. If yuu walk 
much, use a thick, solid, well-fitting 
boot, and lamb's wool socks, spreading 
soft soap on the inside of the foot of 
the sock, and continue the bathing. 

Chilblains. — The following may be 
applied night and morning : — Tincture 
of cantharides, two drachms ; soap 
liniment, ten drachms ; or, this oint- 
ment : calomel and camphor, of each, 
two drachms ; spermaceti ointment, 
eight drachms ; oil of turpentine, four 
drachms. Mix well. Apply, by gentle 
friction, two or three times daily. 
Snow rubbed in is said to be a remedy; 



146 



TAKE MY ADVICE. 



as is also two ounces of sal ammoniac 
in a pint of water. When there is 
any appearance of ulceration, get 
medical advice. 

Bleeding at the Nose. — As this is a 
natural eliort to relieve an overload of 
blood, a moderate discharge should 
not be too abiniptly checked. In the 
spring of the year drowsiness, pains in 
the head, &c. , are often relieved by a 
slight loss of blood ; bnt when bleed- 
ing is very profuse and frequent, it 
should be stopped. Wet cloths, wrung 
out of cold water, applied suddenly to 
the back, forehead and hands, or a 
key put down the back inside the 
clothes, will often stop the bleeding. 
If not, put a bit of lint or wood dipped 
in cold water, or a weak solution of 
alum and water should be tried. Chil- 
dren subject to bleeding at the nose, 
and weakness ensuing, should have 
plenty of open air exercise, and sea- 
bathing—an excellent substitute for 
which is Tidman's sea-salt. A course 
of steel tonic is also recommended. 

Perspiration. — Where this is unplea- 
santly profuse, a good wash in cold 
spring water, rub with a rough 
towel till the blood tingles to the skin ; 
or, put two tablespooniulsof compound 
spirits of ammonia into a basin of cold 
water and wash with that. This 
leaves the skin quite clean, sweet and 
fresh, and is perfectly harmless. 

Habitual Intemperance— to Chech. — 
The following is a preparation which 
acts as a tonic and a stimulant, and so 
supplies, in a measure, the place of 
the accustomed dram. It should be 
taken at the times and in the quan- 
tities at which the drams were usually 
drunk (say twice a day). Mix four 
grains of sulphate of iron, one drachm 
of spirit of nutmeg, and eleven di-^chms 
of peppermint water. 

Stammering. — Read aloud with the 
teeth closed, two or three hours a day 
for three months. This is infallible. 
Another easy and effectual cure is — 
tap with the finger at every syllable 
pronounced. Dr. Warren says this, 
if persevered in, will cure the most in- 
veterate stammerer. 

Knock-Knees. — Three times a day, 
foi- an hour each time, tie the ancles 



tightly together, and put a small book 
between the knees. Increase the thick- 
ness of the book at each tiial. Every 
night in bed tie the knees together and 
cross the legs. Persevere in this, and 
the pain will soon pass away. 

Substances in the Throat. — Swallow 
the whites of one or two eggs, and then 
a large mouthful of crumb of new 
bread. This will generally carry down 
any such substances as fish-bones, pins, 
&c., or a large draught of water, or an 
emetic will sometimes answer the pur- 
pose. 

Substances in the Ear. —Force must 
never be used to extract anything from 
the ear. The best and safest plan is to 
inject lukewarm water rather forcibly 
by means of a large syringe. — This 
will rarely be foxmd to fail. Should 
the substance or the ear have become 
swollen, a little sweet oil must be 
poured in, and left there till the next 
day, when syringing may be again used. 

Styes are little abscesses which form 
on the edge of the eyelid. If veiy 
painful and inflamed, bathe well with 
warm water, and put on a small bread 
or linseed meal poultice ; take an aperi- 
ent ; rub the stye with the edge of 
your nail or a ring, and when it has 
burst smear the edge of the eyelid with 
an ointment made thus : — Take of sj^er- 
maceti, six drachms ; white wax, two 
drachms ; olive oil, three ounces. 
Melt together over a slow fire, and 
stir constantly until cold. 

Headache arises from a variety of 
causes— long fasting, study, excess in 
eating or drinking, i"nproper food, 
want of exercise, indigestion, mental 
depression, sedentary occupations, and 
anxiety of mind. The true - cure of 
headache is in fact to remove the 
cause. What is called sich headache, 
arising from biliousness or some error 
of diet is accompanied by acute or dull 
pain over the temples, throbbing and 
incapacity for mental exertion. A 
draught of effervescing magnesia, a 
wet napkin round the head, and rest 
for a few hours will usually accom- 
plish a cure. Headache from indiges- 
tion will be removed by an antibiiious 
pill and a cup of strong tea. When 
the he^^jdache is accompanied by ten- 



I 



DOMESTIC MEDICIXE. 



\r 



derness of the scalp and acute pain on 
pressure, these symptoms indicate a 
disturbance of the system, for which 
the aid of the doctor should be imme- 
diately sotight. Exercise in the open 
air, cold "wa,ter splashed over the face 
and head, and in fact any means which 
entirely reverse the previous course of 
living will be found effective in re- 
moving headache. Proper diet, cheer- 
fulness of mind, and a regular habit of 
body are almost always unfailing re- 
storatives. More headaches occar from 
neglect of the digestive organs and ir- 
regularity in the bodily functions than 
from any other cause. Remove the cau^e 
and the effects will disappear. For ordi- 
nary headaches, arising from too great 
an attention to business or study, 
strong ammonia, smelling salts, cold 
water on the head, and from ten to 
fifteen drops of chlorodyne in a wine- 
glass of water, will generally be found 
an effective cure. Headaches arising 
from functional disorders must never 
be trifled with. They are often the 
precursors of rheumatism, epilepsy, or 
paralysis, and if not attended to in 
time, or yield to the simple remedies 
above mentioned, must be medically 
treated. 

Tooth-ache. — The only real and last- 
ing cure for toothache is the extraction 
of the carious tooth. Great relief may, 
however, be obtained from putting 
into the hollow a pellet of cotton wool 
with one drop of oil of cloA^es or oil of 
nutmeg on it. A small piece of cam- 
phor kept in the mouth is a great 
relief. Creosote and all mineral 
acids destroy the teeth and are ex- 
tremely dangerous to use, as an over- 
dose might be permanently injurious, 
if not immediately fatal. The teeth 
should be brushed every morning 
and again every evening with clear 
water and powdered charcoal. When 
several teeth are aching at one time 
the cause is generally some rheumatic 
affection, and is best cui-ed by the ap- 
plication of hot flannels to the face, 
first rubbing the outside of the cheek 
with some soothing liniment, or a hot 
brocation of poppy-heads. A trust- 
worthy, though only temporary cure 
is : take a small piece of sheet zinc 



and a silver coin, a little larger than 
the zinc. Hold the tooth between 
them, letting the two metals tourh. 
each other. This is in fact a galvaii»^ 
battery, and will act upon the nerve 
of the tooth in a very few minutes. 
We have tried the following very suc- 
cessfully : make a little muslin bag, 
and fill it with ground pepper ; fasten' 
up ; dip it in brandy or whisky. Put 
this in in the ear on the side of the 
aching tooth. A little wad of tobacco 
placed in the tooth, or smoking a 
strong pipe will also give relief. Hol- 
low teeth may be stopped, v-hen not 
aching, by tilling the hole with gutta- 
percha, made soft in hot water, and 
gently pressed into the tooth. This 
will harden, and prevent the air getting 
to the nerve. 

Ear-ache and Deafness. — These are 
sometimes connected with chronic 
ulceration of the internal or external 
part of the ear, when injections of 
warm water and soap are advisable. 
Sometimes ear-ache continues many 
days without any apparent inflamma- 
tion, and is then fi-equently removed 
by fillino; the ear with cotton or wool, 
wet with tincture of opiiim, or ether, 
or even with warm oil or warm water. 
Sometimes a pain in the ear is the con- 
sequence of sympathy with a diseased 
tooth, in which case the ether should 
be applied to the cheek over the sus- 
pected tooth. 

Colds and Coughs. — Never neglect 
a cold ; if promptly breated the worst 
cold can general iy be cured in a few 
days. Barley v/ater, weak tea, or 
gruel are all suitable drinks. Eat 
very little, and that of a very light 
kind, avoiding for a few days animal 
food. Drink no spirituous liquors, ex- 
cept a little hot rum and water, with 
a bit of butter, a slice of lemon, and 
sugar in it, on going to bed. This can 
do no harm, except to delicate per- 
sons. An excellent remedy is said to 
be an ounce of raisins, half an ounce 
of Spanish. liquorice, and a tablespoon- 
ful of linseed, boiled in a pint of water 
until reduced to half a pint ; then add 
a teaspoonful each of lemon-juice and 
rum, and drink oft' warm at bed-time 
every night until ^ured. A little can 

10—2 



148 



TAKE MY ADVICE. 



also be taken now and tlien in the day- 
time. If tliis recipe be made up in 
larger quantities and kept, do hot add 
the rum and lemon-juice until just 
before the dose is taken. A capital 
cure for a cold on the chest is to take 
a large coarse flannel, dip it in boiling 
water, sprinkle with turpentine, and 
cover the chest with it instanter. The 
old women's remedy of tallowing the 
nose at night and putting the feet in 
mustard and water, are not by any 
means to be neglected. 

Stestcration of tlie Apparently 
Browned. 

Never rub the body with salt or spi- 
rits, or roll it on the ground, or hold 
the head down. Continue the follow- 
ing treatment for many hours, so 
long as there is the slightest hope of 
restoring life. Persons have recovered 
after twelve hours' insensibility. 

Strip the body and rub it dry ; then 
wrap it in hot blankets, and place in 
a warm bed in a warm room. 

Cleanse away the froth from the 
mouth and nose. 

Apply warm bricks, bottles, bags of 
sand, &c,, to the armpits, between the 
thighs, and to the soles of the feet. 

Kub the body with the hands en- 
closed in worsted socks or with hot 
flannels. 

To restore breathing, put the pipe 
of a pair of bellows to one nostril, 
while you carefully close the other 
with your finger, and keep the mouth 
shut. At the same time draw down- 
wards, and gently push backwards the 
upper part of the windpipe to allow a 
more free admission of air. Then blow 
the bellows very gently, in order to 
inflate the lungs, till the breast be 
raised a little ; then set the mouth and 
nostrils free, and press gently on the 
chest, E-epeat this process, till signs 
of life appear. When the patient re- 
vives, apply smelling salts to his nose, 
and give him a few drops of warm 
wine, or brandy and water. 

Dr. Marshall Hall's Method. — First, 
take the drowned person, into the open 
air, whether ashore or afloat, open the 
clothes, especially about the neck, 
chest, and waist, and send for the doc- 



tor. But even before he comes, attempt 
to restore breathing. Place the patient 
on the floor or ground, face downwards, 
with one arm under the forehead. In 
this position water swallowed will 
readily escape by the mouth, and the 
tongue itself will fall forward, leaving 
the entrance into the windpipe free. 
Assist this operation by wiping and 
cleansing the mouth. 

If satisfactory breathing commences, 
use the treatment described below to 
promote warmth. If there be only 
slight breathing — or no breathing — or 
if the breathing fail, then — 

To Excite Breathing — Turn the pa- 
tient well and instantly on the side, 
supporting the head, and excite the 
nostrils with snufl", hartshorn, and 
smelling salts, or tickle the throat with 
a feather, &c., if they are at hand. 
E.ub the chest and face warm, and 
dash cold water, or cold and hot water 
alternately on them. If there be no 
success, lose not a moment, but in- 
stantly — 

To Imitate Breathing — Replace the 
patient on the face, raising and sup- 
porting the chest well on a folded coat 
or other article of dress. Turn the 
body very gently on the side and a 
little beyond, and then briskly on the 
face back again ; repeating these mea- 
sures cautiously, efficiently, and per- 
severingly about fifteen times in the 
minute, or once every four or five 
seconds, occasionally varying the side. 
By placing the 'patient on the chest, the 
weight of the body forces the air out ; 
ivhen turned on the side, this p)ressure is 
removed and air enters the chest. On 
each occasion that the body is re- 
placed on the face, make uniform but 
efficient pressure with brisk move- 
ment, on the back between and below 
the shoulder-blades, or bones on each 
side, removing the pressure immedi- 
ately before turning the body on the 
side. During the whole of the opera- 
tions let one person attend solely to 
the movements of the head, and of the 
arm placed under it. The first meastire 
increases the expiration, the second com- 
mences inspiration. The result is Bes- 
piration or Natural Breathing — and if 
not too late. Life. 



DOMESTIC MEDICINE. 



149 



Whilst the above operations are be- 
ing proceeded with, dry the hands and 
feet ; and as soon as dry clothing or 
blankets can be procured, strip the 
body and cover, or gradually re clothe 
it, but taking care not to interfere 
with the efforts to restore breathing. 

Shoiild these efforts not prove suc- 
cessful in the course of from two to 
five minutes, proceed to imitate breath- 
ing by 

Dr. Silvester's Method. — Place the 
patient on the back on a fiat surface, 
inclined a little upwards from the feet ; 
raise and support the head and shoul- 
ders on a small firm cushion or folded 
article of dress placed under the shoul- 
der-blades. 

Draw forward the patient's tongue, 
and keep it projecting beyond the lips ; 
an elastic band over the tongue, and 
under the chin will answer this pur- 
pose, or a piece of string or tape may 
be tied round them, or by raising the 
lower jaw, the teeth may be made to 
retain the tongue in that position. 
Bemove all tight clothing from the 
neck and chest, especially the braces. 

To Imitate the Movements of Breath- 
ing. — Standing at the patient's head, 
grasp the arms just above the elbows, 
and draw the arms gently and steadily 
upwards above the head, and heep them 
stretched upwards for two seconds. 
By this means air is draivn into the 
lungs. Then turn down the patient's 
arms, and press them gently and firmly 
for two seconds against the sides of the 
chest. By this means air is pressed out 
of the lungs. Kepeat these measures 
alternately, deliberately, and perse- 
veringly, about fifteen times in a mi- 
nute, until a spontaneous effort to re- 
s]3ire is perceived, immediately upon 
which, cease to imitate the movements 
of breathing, and proceed to induce 
circulation and warmth. 

Treatment after Natural Breathing 
has been Restored — To promote warmth 
and circulation, commence rubbing the 
limbs upwards, with firm grasping 
pressure and energy, using handker- 
chiefs, fiannels &c, : hy this measure 
the blood is propelled along the veins to- 
wards the heart. 

The friction must be continued under 



the blanket or over the dry clothing. 
Promote the warmth of the body by 
the application of hot flannels, bottles 
or bladders of hot water, heated biicics, 
&c., and to pit of the stomach, the 
armpits, between the thighs, and to 
the soles of the feet. If the patient 
has been carried to a house after respi- 
ration has been restored, be careful to 
let the air pla,y freely about the room. 
On the restoration of life, a teaspoon- 
ful of warm water should be given ; 
and then, if the power of swallowing 
has returned, small quantities of wine, 
warm brandy - and - water, or coffee, 
should be administered. The patient 
should be kept in bed, and a disposi- 
tion to sleep encouraged. 

Leeches {to apply.) — When leeches 
are ordered by the medical man, wash 
the part to be operated on with soap 
and warm water, and then with plain 
cold water ; dry well. Observe that 
leeches will not bij;e if the patient has 
been taking sulphup internally, or if 
there be any peculiar odour in the 
room, such as the vapour of hot vine- 
gar, the smoke from burning brown 
paper, that from lighting a candle with 
a sulphur match, from blowing out a 
candle, or tobacco smoke. If the part 
be hot and inflamed, the leeches should 
be put, for a few minutes, into tepid 
water ; and also when to be applied in 
the mouth, or to any very warm part 
of the body. At all times, before ap- 
plied, they should be dried between 
the folds of a fine towel. Place the 
number to be used in a hollow in a 
towel ; then, so to turn the towel and 
the leeches upon the part that the 
towel will cover them. The hand 
must be kept over the towel until all 
bite. If this plan cannot be pursued, 
scratch the skin with a needle, and 
apply the leech to the spot. When 
they are to be applied within the 
mouth, put each leech into a large 
quill ; apply the open end and retain 
until the leech is fixed, when the quill 
may be gently withdrawn. Leeches 
should never be forcibly detached, but 
should be permitted to drop spontane- 
ously. A bread-and-water poultice, 
not too hot, should then be laid over 



150 



TAKE MY ADVICE. 



the bites, to encourage the bleeding. 
When a large quantity of blood is to 
be taken, the invalid should be kept 
•warm in bed. WTien the bleeding is 
too profuse, it may usually be stopped 
by pressing into the holes small 
pledgets of lint dipped in spirits of 
wine, or the muriated tincture of steel, 
or touching them lightly with a pointed 
piece of lunar caustic. If neither of 
these methods succeed, it will be 
requisite to pass a stitch, with a fine 
needle and silk, through each of the 
bleeding orifices. Bleeding must in 
every case be stopped before the patient 
is left for the night. 

Boils, Carbuncles, Sfc. — Common 
boils are to be poulticed with linseed 
meal, or bread and water. Warm 
fomentations, as for abscesses, (which 
see) are necessary. The diet of the 
patient should be generous, and wine 
must be given. Lint soaked with 
olive oil, and bound over the boil, 
keeps the air from^it, and allows the 
patient to go absut his regular busi- 
ness. If these means do not disperse 
the boil, medical advice must be 
sought, as the tumour may ulcerate 
and produce troublesome sores . Car- 
buncles are larger and more painful 
boils, and are to be treated in the 
same way. 

Abscesses. — These are treated with 
linseed meal, and bread and water 
poultices, and warm fomentations ; the 
bowels being kept open with mild 
apeiients. A generous diet, with 
wine, is necessary to keep up the 
patient's strength. A good fomenta- 
tion is : — One ounce of bruised poppy 
heads, and two ounces each of camo- 
mile flowers, and marsh-mallow leaves, 
infused for several hours in two quarts 
of boiling water. The poultices and 
fomentations must be continued until 
the abscess bursts. When this is the 
case see that the matter is fully dis- 

' L-.'.rged, and then dress the wound for 

'ay or two with moist rags. Then 

Hiioint with spermaceti ointment and 

• int. When there is great pain, and 

he abscess though ripe, does not 

Hirst, the "head" may be opened 
with a lancet. When an abscess is 

low in ripening, a poultice of oatmeal 



and water, with a little yeast and salt, 
will stimulate it. 

Loss of Appetite. — W^hen this dis- 
order is chronic, medical advice must 
be obtained ; but when spontaneous, 
as where the stomach is loaded with 
bile, or crudities, an emetic in the 
evening, with some kind of stomachic 
purgative the next morning, will 
seldom fail to effect a cure. 

Vertigo usually proceeds from too 
great a fulness of the blood-vessels of 
the head, or is brought on by dys- 
pepsia or hysteria. When vertigo 
comes on, the patient is suddenly 
seized with a swimming or giddiness 
in the head, and is in danger of falling. 
When there is great fulness of blood, 
leeches to the temples will be neces- 
sary, as well as cooling purgatives, and 
spare living, until the patient has re- 
covered. Wliere there does not appear 
much giddiness, vinegar rags laid over 
the forehead and temples will often 
cure it. The patient should have rest, 
and the head be kept well raised. 
Plenty of cool air, but no draught, 
must be allowed in the room. 

Sore Throat. — In severe cases, 

leeches must be applied under the ears. 

Emetics, saline purgatives, and mus- 

; tard plaisters must be employed in the 

! cure. Simple cases will, however, be 

cured by simply rubbing the throat 

two or three times a day outside, with 

: a camphor liniment and covering with 

flannel. Gargles of vinegar are very 

useful. 

j Ulcerated Sore Throat. — This dis- 
order, which is contagious, usually 
comes on with cold shiverings, anxiety, 
nausea, and vomiting, succeeded by 
heat, restlessness, thirst, debility, and 
oppression at the chest ; the face looks 
flushed, the eyes are red, a stiffness is 
perceived in the neck, with a hurried 
respiration, hoarseness of voice, and 
soreness in the throat. After a short 
time the breath becomes offensive, the 
tongue is covered with a thick brown 
fur, and the inside of the lips is be~et 
with vesicles, containing an acrid mat- 
ter. Upon inspecting the throat, a 
number of sloughs, betv\een a Mf.t 
\ ash and a dark brown colour, are to 
i be observed. From the first attack of 



DOMESTIC MEDICINE. 



151 



fche complaint, tliere is a considerable 
degi'ee of tever, with a small irregular 
piiise, and the fever increases in the 
evening. An emetic must be given, 
and the doctor sent for, directly these 
symptoms are recognised. Through 
the whole illness the patient must 
have only liquid nourishment, such as 
beef-tea, gruel, barley-water, tapioca, 
sago, rice or arrowroot, wine negus, or 
lemonade. Gargles of vinegar and 
barley-water are used with advan- 
tage. Keep the mouth and throat 
very clean. 

Inflammation of the Eyes. — Dust, 
small flies, lime, and many other things 
occasionally get beneath the eyelid. 
These may be removed by holding the 
eye closed for a minute, when the sub- 
stance will work into the corner, and 
be easily removed with the corner of 
a silk handkerchief. The following 
lotion is very useful : — a tablespoonf ul 
of brandy, a teaspoonful of vinegar, 
and half a pint of spring water. A 
shade of green silk should be worn 
while the eye is inflamed, and violent 
light avoided. Bathing the head and 
face frequently in cold water, and ab- 
staining for a time from food or drink 
of a stimulating or heating nature, 
will generally cure mild cases. When 
the inflammation is severe and arises 
from any organic disorder, a medical 
opinion must be obtained upon it, as 
what seems simple inflammation may 
be a constitutional disorder. Bread 
poultices may always be safely ap- 
plied, but the great majority of eye- 
waters, eye-lotions, and poultices are 
dangerous in the hands of unskilled 
persons. 

Pimpled, or Blotched Face. — IMany 
persons of sanguine temperament suf- 
fer from blotched faces without their 
general health being at all affected. 
In such cases external applications of 
a stimulating nature — such, for in- 
stance, as contain alcohol, do consi- 
derable good. Acrid lotions must not 
be employed when there is much in- 
flammation. For soothing the irrita- 
tion a mixture of four ounces of yolk 
of eggs with five ounces of pure glyce- 
rine, will be found excellent. It forms a 
pliable varnish, and protects the part 



from the air. A lotion, made by 
pouring a quart of boiling water on to 
an ounce of broken sulphur and al- 
lowed to infuse for several hours, is 
also useful. When the pimples or 
blotches proceed from any derange- 
ment of the liver or stomach, lotions 
are useless, and the doctor must be 
consulted. A course of sarsaparilla 
has, by purifying the blood, often suc- 
ceeded in these cases. 

Neuralgia {Tic Dolorevx). — There 
are several popular but unsafe nos- 
trums for this complaint. Horse- 
radish, scraped or bruised, applied to 
the part, is, however, safe, and is said 
to cure it. Put a drachm of sal-am- 
monia in two ounces of camphor- 
^7ater, and take teaspoonful doses now 
and then till the pain is relieved. 
The many poisonous mixtures should 
not be taken except under the advice 
of a medical man. Chloroform is a 
sovereign remedy, but must on no ac- 
count be applied by an unprofessional 
person. 

Palpitation of the 'Heart. — During 
the attacks the quicker and stronger 
beating of the heart may be felt, seen, 
and even heard. The disorder is 
often brought on by tight lacing, in- 
dolence, or luxurious living : when 
this is the case, rejnove the cause. If 
it arises from plethora, meat and all 
fermented liquors must be avoided. 
Regular exercise and cooling purga- 
tives employed, and the hours of sleep 
shortened. If from general debility, 
stomachic bitters, tonics, change of 
air, and cold-bathing will be of ser- 
vice. When in consequence of ner- 
vous irritability, tonics and change of 
air will also be proper remedies. But 
if the disease arises from an organic 
affection of the heart, and of the large 
blood-vessels that immediately pro- 
ceed from it, in consequence of aneu- 
risms, then it must be treated by 
skilled hands, and all that can be 
done is to avoid carefully the circum- 
stances which may expose to any in- 
creased action of the heart and the 
blood sj^stem — as violent exercise, fij-^ 
of passion, great exertions of the body, 
stimulating diet, and all kinds of spi- 
rituous liquors. 



152 



TAKE MT ADVICE. 



Heartburn. — This is usually shoivn 
by pains in the stomach, accompanied 
by heat and gnawing, faintness, and 
nausea. A good remedy is a tea- 
spoonful of carbonate of magnesia, or 
carbonate of soda, in a wineglass of 
peppermint or cinnamon water, with a 
little powdered ginger in it. Take 
this every four hours till cured. Drink 
nothing but soda-water, toast-and- 
water, and weak spirits and water, 
and live on dry food. 

Injlammation of the Liver. — There 
are two forms of this complaint, the 
acute and the chronic. In neither 
case is it advisable for the patient to 
attempt self -treatment ; but in the 
absence of the doctor a gentle purga- 
tive may be administered, and perspi- 
ration promoted by a sudorific. In 
both cases, however, great attention 
should be paid to diet, which should 
be of a farinaceous kind, without meat, 
to which cooling acid drinks should be 
freely added. In the cure of chronic 
inflammation of the liver, mercury is 
almost invariably and necessarily ad- 
ministered, and the local pain allevi- 
ated by means of blisters ; but neither 
drug nor blister should be adopted 
without medical advice. 

Inflammation of the Kidneys. — This 
disease arises from various causes, as 
stone or gravel in the kidneys, cold, 
violent exertion, hereditary gout, and 
external injury from accident or vio- 
lence. The symptoms are sharp pains 
in the side, costiveness, with a fre- 
quent desire to urinate, uneasiness 
over the region of the stomach, colic, 
and inability to sit or stand, without 
pain. In those cases in which medi- 
cal aid cannot be readily obtained, the 
best plan is to empty the stomach by 
means of a gentle aperient — as an 
ounce of castor oil, or a little tartrate 
of potass and tincture of senna in warm 
water, and to administer mild diapho- 
retics. All stimulating food to be 
avoided, as everything of a heating or 
acrid nature is hurtful to the kidneys ; 
warm baths may be frequently re- 
sorted to, and hot flannels applied to 
the part affected. 

Dysentery is an inflammation of the 
mucous membrane of the intestines, 



attended by griping pains, a constant 
desire to evacuate the bowels, and a, 
discharge of mucus and blood. Give 
a gentle emetic and afterwards castor 
oil or some saline purgative. This will 
usually ease the pain, and in a day or 
two it will pass away. 

Avoid all vain attempts to discharge 
the contents of the bowels, as also all 
violent strainings. Warm fomenta- 
tions may be apj)lied to the anus ; and 
when the pain is removed, the impaired 
tone of the intestines may be restored 
by the use of tonics and bitters, in mo- 
deration. Feed the patient upon light 
nutritive food, such as preparations of 
rice, sago, arrowroot, or barley, with, 
milk; and light gelatinous broths. 
Warm clothing is very necessary, and 
flannel should be worn next the skin 
by all persons subject to attacks of 
dysentery. Cold, damp, and night air 
must be avoided as much as possible. 
A little wine — Port or Madeira —is 
useful in the progress towards conva- 
lescence. 

When, on the first seizure, the 
symptoms run high, and the patient's 
strength is prostrated the doctor must 
be sent for, as we have only spoken 
above of mild attacks. 

Indigestion [Dyspepsia), — The usual 
symptoms are : — Want of appetite, 
pains and distensions of the stomach, 
heartburn and costiveness or diarrhoea. 
The most frequent causes are over-in- 
dulgence in the luxuries of the table, 
want of regular exercise, both bodily 
and mental, the fatigues of business^ 
or inebriety. The treatment depends 
more upon the adoption of regular 
habits than on medicine. Moderation 
in eating and drinking; early rising 
and proper exercise ; cessation from 
great mental study and exertion. Mild 
aperients should be taken if the bowels 
be confined, and the stomach should 
be strengthened by the moderate use 
of bitters and tonics. The use of a 
tepid bath, of about ninety-six or nine- 
ty-eight degrees of heat, for half an 
hour every other day, for two or 
three months, has, in many instances, 
proved of great service. The tempe- 
rature of the bath should be reduced 
each time, until at last the patient 



DOMESTIC MEDICINE. 



15^ 



bathes with pleasure in perfectly cold 
water. 

The mind is to be amused at the 
same time that the body is employed, 
The diet in indigestion ought to be 
nutritive and generous, consisting 
chiefly of game, tender mutton and 
poultry ; and it should be taken in 
three or four meals per diem, and never 
exceed a few ounces at any time. Due 
care is to be taken to masticate it 
properly. Instead of fermented bread, 
the patient should eat biscuit with his 
food, hut never between meals, or else 
the stomach has no time for repose. 
No diluent fluids should be taken at 
meals, nor till some time after each 
repast, nor should the quantity of the 
fluid taken at once exceed half a pint, 
nor be repeated oftener than at inter- 
vals of three hours. A moderate use 
of wines ought to be allowed ; but 
should these disagree, and become acid 
on the stomach, weak brandy and 
water may be substituted for ordinary 
drink. Under no other circumstances 
should ardent spirits be made use of. 
The best food in severe indigestion is 
probably water gruel, made thick, 
slightly sweetened, and with the ad- 
dition of a very small quantity of 
brandy. By taking this food for two 
or three days, and no other, very severe 
symptoms of indigestion are frequent- 
ly removed, and the stomach is gradu- 
ally brought to a tone, which enables 
it to digest food of a more stimulating 
character. 

Rheumatism. — This is a very pain- 
ful affection of the joints, causing 
swelling stiffness ; it also attacks the 
muscles, tendons, and fibrous tissues. 
As this disease is likely to become 
chronic if neglected, the doctor must 
be called in if the symptoms are at 
all severe. Rheumatism usually comes 
on with lassitude and rigors, succeeded 
by heat, thirst, anxiety, restlessness, 
and a hard, full, and quick pulse ; the 
tongue preserving a steady whiteness. 
After a short time, excruciating pains 
ere felt in different parts of the body, 
more especially the shoulders, wrists, 
knees, and hips ; these pains shift 
from one joint to another, leaving red- 
ness, sweliiag, and tenderness to the 



touch behind them. Towards evening, 
there is iisually an increase of fever, 
and during the night the pains become 
more severe. 

Tonics— such as bark, quinine, &c., 
— accompanied by mild purgatives, 
and sedatives are prescribed. When- 
ever possible, a dry atmosphere, and 
regular temperature must be sought. 
Stimulating embrocations, blisters, 
friction, and hot and vapour baths, 
often effect a cure, especially in lum- 
hago (or rhetimatism of the loins), and 
casual attacks arising from cold and 
damp. Sciatica, rheumatic gout, and 
rheumatic fever are too serious to be 
treated without the doctor. A remedy 
said to be excellent, is to beat into a 
paste in a mortar, two powdered nut- 
megs, four ounces of flowers of sul- 
phur, two ounces of cream of tartar, 
half an ounce of rhubarb, a quarter of 
an ounce of gumguaiacum, and one and 
a haK pounds of best honey. Take two 
tablespoonfuls every morning, and the 
same quantity every evening. 

Immersing the whole body, several 
times a day, for a quarter of an hour, 
in a warm bath, or pouring warm 
water from a kettle upon the limb, 
has, in many instances, proved very 
useful. The temperature of the bath 
may be from ninety to one hundred 
and fourteen degrees. The vapour of 
hot water, locally applied, will seldom 
fail to prove beneficial. A large boiler, 
with a pipe affixed to it, forms a simple 
apparatus, with which the afiected 
parts may be steamed for about half 
an hour, two or three times a day. 

Persons that are subject to rheuma- 
tic complaints ought to avoid exposing 
themselves to cold and wet, should be 
warmly clothed, and wear flannel next 
the skin, both summer and winter. 

Bronchitis [or Winter Cough). — The 
same remarks as to diet and living ap- 
ply to this as to asthma, (which see) . 
The symptoms are, running at the 
eyes and nose, dry cough, hoarse- 
ness, fever, shivering, dullness, and 
headache. In its mild form this 
disorder is called a cold on the chesty 
and is relieved by application of mus- 
tard poultices and the administration 
of small and repeated doses of ipeca< 



154 



TAKE MT ADVICE. 



cuanha, and antimonial diaphoretics, 
at the same time adopting a light diet, 
and keeping the bowels open by mild 
laxatives. When there are unfavoura- 
ble symptoms, — irregular and feeble 
pulse, cold sweats, increased mucus, 
and prostration of strength, the doc- 
tor must be sent for without delay, as, if 
wheezing and delirium come on, there 
is real and immediate danger. 

Asthma. — This disease is charac- 
terized by great difficulty of breathing, 
coming on in fits, accompanied by 
wheezing, cough, and tightness of the 
chest. It is brought on by sudden 
exposure to cold, by hard drinking, 
surfeit, violent exercise, and cold, 
damp, and foggy weather. The best 
course is to seek a dry, warm, and 
airy situation, keep the bowels regular, 
and the stomach in order, and wear 
flannels next the skin. Chronic asthma 
is supposed to be incurable, but the 
paroxysms may be moderated by 
taking twenty or twenty-five drops of 
chlorodyne in a wineglass of water. 
Or, sit up in bed, or in your chair, and 
inhale the vapour of hot water, or an 
infusion of camomile. Small doses of 
" Powell's Balsam " are also to be re- 
commended. The following also give 
relief : — For an expectorant, take syrup 
of squills, four ounces ; milk of gum 
ammoniacum, six ounces ; wine of 
ipecacuanha, two ounces. Mix. The 
dose is a small teaspoonful four or five 
times daily. — For a tonic, take infusion 
of gentian, four ounces ; infusion of 
cascarilla, six ounces ; simple syrup, 
two ounces. Mix. The dose is two 
tablespoonfuls three times a day. A 
light nutritious diet and strictly regu- 
lar habits should be adopted, and will 
produce a marked improvement, the 
paroxysms will neither be so long nor 
so severe, and the patient will ex- 
perience considerable ease both of 
mind and body. When asthma at- 
tacks a person of considerable age, a 
skilled physician should be consulted 
whenever possible. People live with 
asthma for many years, and their suf- 
ferings can be mitigated by following 
these instructions. All vinous, spiritu- 
ous, and fermented liquors are injuri- 
ous. Tea would likewise be objec- 



tionable, from its being usually drunk 
warm, and thus weakening the nerves 
of the stomach ; coffee, when taken 
very strong, wdthout milk or sugar, 
has been found very advantageous. 
Garlic is sometimes of service to 
asthmatical persons. Acids of all 
kinds usually agree with them. Both 
in moist and dry asthma, the follow- 
ing pills will, we believe, prove effica- 
cious. Gum ammoniac powdered, and 
asafoetida, each one drachm, and of 
balsamic syrup, enough to make twen- 
ty-four pills, of which three are to be 
taken twice a day. Or, mix an equal 
quantity of oxymel of squills and cin- 
namon water, and take a table-spoon- 
ful three or four times a CLay. For the 
dry asthma, take three, five, eight, or 
ten grains of the powder oi ipecacuanha 
in small doses. The dried leaves of the 
narcotic herb. Stramonium, smoked as 
tobacco, are very efficacious. 

Costiveness {or Constipation). — The 
symptoms are feverishness, want o' 
appetite, and headache, besides th. 
defect of the regular evacuations. The 
great and fruitful case of this com- 
plaint is the neglect of the regular and 
unvarying time of passing the excre- 
ment ; every person should have a 
certain time, every day, and keep 
that time : morning, soon after break- 
fast, is perhaps the best. The use of 
bread containing alum, and water 
containing lime, and want of sufficient 
exercise, all produce costiveness. The 
disorder will be corrected by occasion- 
ally taking mild laxatives, such as 
jalap, senna, castor oil, &c. In cases 
where costiveness has become invete- 
rate, and the above remedies have 
failed, charcoal finely levigated, and 
mixed with three ounces of confectio 
senn^, and two drachms of carbonate 
of soda added to it, should be taken in 
doses of from half an ounce to an 
ounce at a time, as circumstances may 
require. Should this not move the 
bowels, get a strong pill or draught 
from the doctor. If a moderate 
quantity of green vegetables, ripe 
fruits, raisins, tamarinds and drum 
figs be occasionally eatsn, and the 
directions above given, be carried out, 
habitual costiveness will generally ba 



DOMESTIC MEDICINE. 



165 



overcome. Brown bread, and oat- 
meal porridge are rJso of signal service 
in these cases. Walking exercise is a 
great assistant to these remedies, as 
well as being an active agent in keep- 
ing the bowels regular, and in order. 

Diarrhoea. — The looseness which 
often attends on teething must not be 
too abruptly checked, as unless it pre- 
vails in a great degree, it is a real 
benefit and relief to the child. If, 
however, there is much pain and grip- 
ing, four grains of toasted rhubarb, 
mixed with double that quantity of 
prepared chalk, or magnesia, should 
be given. Another capital medicine 
is half a teaspoonful of Dalby's Car- 
minative in about twice the quantity 
of castor oil. When the diarrhoea is 
violent, a dose every two hours of 
Tincture of Kino (ten to twenty-five 
drops according to age), mixed in a 
spoonful of syrup, will generally check 
it. Diarrhoea in adults is, in its iirst 
stages, easily overcome by a few drops 
(never more than twenty-five at a time) 
of chlorodyne every three or four hours. 
This is the dose for a strong and full- 
grown person. Young or weakly 
patients must not have more than ten 
to sixteen drops. Dilute the chloro- 
dyne in a wine-glass of water. Or, a 
wineglass every hour of this mixture 
will give relief. Rhubarb, forty 
grains ; magnesia, thirty-five grains ; 
laudanum, sixty drops; double distilled 
peppei-mint water, one pint. If the 
disorder is not stayed in two or three 
hours, send for the doctor. From 
whatever cause a looseness may pro- 
ceed, the diet ought to consist of rice 
boiled with milk_, preparations of sago, 
or arrowroot, and the lighter sorts of 
meats roasted, as lamb, or chickens. 
Weak brandy and water, or diluted 
wine, may be substituted for malt 
liquor, as common drink. Half a 
wineglass of brandy, neat, or filled up 
with port wine, will often stop in- 
cipient diarrhoea. Those who are lia- 
ble to frequent returns of this disease, 
should live temperately, avoid crude 
summer fruits, most kind of vegeta- 
bles, all unwholesome food, and meats 
of hard digestion. They ought, also, 
to beware of cold, moisture, or what- 



ever may obstruct the perspiration, 
and they should invariably — winter 
and summer — wear flannel next the 
skin. 

Cholera. — This dreaded disease is 
often epidemic. It usually comes on 
with nausea, soreness, pain, distention, 
and flatulency in the stomach, and 
acute griping pains in the bowels, suc- 
ceeded, after a time, by a severe and 
frequent vomiting and purging of 
bilious matter, heat, thirst, a hurried 
respiration, and a frequent, but weak 
and fluttering pulse. When the 
disease is not violent, these symptoms 
gradually cease after a day or two, 
leaving the patient in a debilitated 
and exhausted state ; but where the di- 
sease proceeds with much violence, 
there arises great depression of strength, 
with cold sweats, considerable anxiety, 
a hurried and short respiration, cramps 
in the legs, coldness of the extremities, 
and hiccups, with a sinking and irregu- 
larity of the pulse, which, in the ma- 
jority of cases, quickly terminates in 
death. Directly the symptoms are 
recognised — especially if cholera be 
epidemic at the time — the doctor must 
be called in. Before he arrives — if at 
all delayed — give the patient a dose of 
castor oil, and let him drink coj)iously 
of barley water, toast and water, 
water gruel, or any other diluent 
liquors. A teaspoonful of laudanum 
may be rubbed over the stomach and 
bowels. Small doses — at intervals of 
about two hours — of chlorodyne give 
great relief. 

On his recovery the patient should 
pay particular attention to diet, care- 
fully abstaining from all things which 
might promote a return of the disease, 
and using only such as are light and, 
nutritious. Beer and raw fruit are 
not wholesome to persons subject to 
relaxed bowels. Minute attention to 
the functions of the skin, by flannel 
and other warm clothing, is necessary ; 
while the night air, and sudden altera- 
tions of temperature are to be cauti- 
ously guarded against. Cholera is in- 
fectious, and the patient's clothes, 
bed-linen, &c., must be thoroughly 
cleaned and disinfected befor^. again 
using. All the discharges from tho 



155 



TAKE MY ADVICE. 



patient should be mixed with Condi/s 
iiuid, or some other disinfectant, and 
removed at once. The following re- 
medy has the approval of Dr. Gavin : — 
"Take of bicarbonate of ammonia, 
eight grains ; tincture of opium, eight 
grains ; tincture of ginger, twenty- 
drops ; tincture of catechu, one drachm ; 
aromatic confection, ten grains ; chalk 
mixture or camphor mixture, one and 
a half or two ounces, to form a draught. 
Creosote three to five drops in the 
chalk mixture, if accompanied with 
much pain." 

During a visitation of cholera con- 
form strictly and assist every measure 
put in operation by the authorities ; 
get rid of all smells, keep your house 
and its ground or garden scrupulously 
clean, use disinfectants plentifully ; 
have no dung heaps, no dust or ash 
heaps ; let there be no standing water 
about in areas or back yards ; have your 
ceilings lime- washed ; avoid crov/ding 
your sleeping-rooms ; consign chimney- 
boards and other blocks on ventilation 
to the cellar; get plenty of pure air 
into your rooms by every possible 
means,, and. get rid of the foul air; 
agitate, and get all nuisances removed ; 
have no rabbits or poultry within 
doors ; let every one in the household 
be particularly clean ; wear flannel 
next to the skin; drink very little 
beer, and no water that has not been 
filtered through animal charcoal ; and 
lastly, take plenty of good out-door 
exercise, and keep one of the pre- 
ceding recipes always at hand. 

Itch. — This disease consists of an 
eruption of little watery vesicles be- 
tween the fingers, on the wrists, sto- 
mach, thighs, &c., which itch in- 
tensely, and the irritation is only 
increased by scratching. The disorder 
is very contagious, and the patient 
should not shake hands or mingle 
more than is really necessary with his 
associates. The eruption and itching 
are produced by a small animal, called 
acarus scabiei, which burrows between 
the two layers of the skin, and hence 
tlie object in the treatment is to kill 
these animals, when the eruption and 
irritation disappear spontaneously. The 
best and safest remedy is sulphur, 



taken both internally and externally. 
For the ointment — which must be 
rubbed into all the afiected parts every 
night on going to bed — take a quarter 
of a pound of flowers of sulphur, and 
mix with half a pound of hog's lard or 
butter, and four drachms of crude sal- 
ammoniac. If a drachm of essence of 
lemon be added it will remove the dis- 
agreeable smell. Every morning and 
night a teaspoonful of flowers of sul- 
phur mixed in treacle or milk must b» 
swallowed. This sulphur remedy, 
disagreeable as it certainly is, is th* 
quickest and most effectual remedy 
for the itch. The patient should sleep 
by himself, in gloves and flannel 
drawers and shirt. These under- 
clothes—escept, perhaps, the gloves- 
should lye worn continually for two or 
three days and nights, and then fresh 
ones put on, and worn the same period. 
Every morning he should wash him- 
self well all over with hot water and 
soft soap. By these means the very 
irritating disox^der will be soon cured, 
when the clothes must all be fuw>'- 
gated and thoroughly washed and aired 
in the sun. 

Drojjsy consists of a collection ai 
aqueous fluid in some parts of the body. 
It is known under different names ao« 
cording to the part attacked, and i» 
usually a symptom of extreme debi- 
lity and a broken-down constitution. 
The treatment depends entirely upon 
the circumstances with which the case 
is connected, and, therefore, skilled 
medical advice must be obtained di- 
rectly the following symptoms are ob- 
served : distension of the belly, swell- 
ing of the feet and legs, difiicult . 
breathing, a dry skin, and very little 
palpitation, a difficulty of voiding 
urine, immoderate thirst, and a dry, 
*• hacking" cough. 

Inflammation of the Lungs usually 
begins with shivfering, followed by 
considerable fever, obtuse pains in the 
chest or side, great difficulty of breath- 
ing, together with a cough, a very full 
pulse and dry skin, flushings of the 
face, and thirst. This disease is very 
dangerous, and must be promptly 
placed under the doctor's charge. A 
vapour bath, and the inhalation of thQ 



DOMESTIC MEDICINE. 



]57 



eteam arising from bitter herbs put 
into a teapot with boiling water, are 
excellent aids in relieving the chest. 
The inhaling may be repeated every 
two or three hours. Free perspira- 
tion must be induced by sudorific {i.e. 
sweat-causing) medicines — as hops, 
bitter herbs, or camomile flowers, in- 
fused in vinegar for a few hours. 
When the breathing is relieved an 
emetic and a laxative medicine may 
safely be given. During the whole 
course of the disease —which must be 
watched and attended throughout by 
a nurse who follows the medical man's 
instructions strictly — the patient muse 
be kept to his bed, lying with head 
and shoulders elevated. The sick 
room to be kept to a proper tempera- 
ture, neither below fifty, nor above 
sixty degrees of heat ; and the pati- 
ent's strength supported with food of 
a light, nutritive nature. Thin gruel 
and barley-water should be his com- 
mon drink. On recovering, exposure 
to cold should be carefully guarded 
against, as a relapse is apt to recur in 
this complaint, and which may bring 
on pulmonary consumption. In cases 
of inflammation of the lungs blood- 
let bing is unwise ; doctors only take 
this step in some extreme cases. 

Consumption manifests itself by pain 
in the side of the chest, shortness of 
breattt after walking or speaking, a 
coagh, which generally proves most 
troublesome towards morning ; general 
emaciation and debility, and lastly, 
by hectic fever. We shall attempt 
nothing here, as to the medical treat- 
ment of consumption, A few hints on 
diet, &c., will however be acceptable. 
It should consist of such things as ai-e 
nutritive and easy of digestion, as 
dishes made of flour and milk, most 
kinds of vegetables and fruits, poached 
eggs, light puddings, custards, jellies, 
and animal broths. The various kinds 
of shell-fish — oysters, lobsters, crabs, 
prawns, and cray fish — will also be 
good. All fermented liquors, but more 
particularly spirituous ones, are to be 
avoided. Milk is very good, that of 
the ass is usually preferred ; it ought 
to be taken several times a day, in a 
considerable quantity, and with a little 



bread. The milk of cows may be 
made lighter by allowing it to stand 
for some time, and then takf?ig off the 
cream. At the commencement of pul- 
monary consumption, a free use of 
buttermilk has frequently been of ad- 
vantage. The quantity should be gra- 
dually increased. The patient is at 
all times to avoid any irritation of tho 
lungs, from singing, playing on wind 
instruments, or much speaking, or 
reading aloud. He should avoid goir^- 
into crowded rooms, and should not 
place his body in a stooping position. 
All kinds of bodily exercise should be 
avoided which require much exertion, 
or exposure to cold. Flannel is to be 
worn next the skin all over. If the 
patient cannot bear flannel, he may 
try calico, but it is not nearly so good. 
Warmth and equability of tempera- 
ture, especially in the winter months, 
are most essential points. Cod liver oil 
is perhaps the most valuable remedy 
we possess in consiimpfcion, and may 
be given in doses, beginning with a 
teaspoonful, and gradually increasi^ig 
up to a tablespoonful, twice or thrice 
a day. Orange wine is the Lest tliuig 
for covering the disagreeable taste of 
the oil. 

Ague. — The miasma of marshy 
ground, or stagnant water usually 
ca,uses it. Vapour baths, hot fomen- 
tations, heat applied to the feet, and 
plenty of barley water, or gruel, may 
be administered during the cold sta2;e. 
2%e remedy for the disease is quinine, 
and is quite specific in its eftects. Ad- 
ministered in doses of from twenty to 
sixty grains shortly before the expect- 
ed paroxysm, it checks it, and by con- 
tinuing during the interval in smaller 
doses of from tAvo to six grains, t^v^ice 
a day, the disease is usually cured. 
The patient should be very warmly 
dressed, and during the attacks, be 
covered with warm blankets. Persons 
subject to ague — or intermittent fever 
— should remove to a dry and bracing 
neighbourhood. The air of a city is 
more favourable than the air of the 
country to such persons. 

In chronic cases the administration 
of arsenic sometimes ansM^ers better 
than quinine, but a medicine so power- 



15S 



TAKE MY ADVICE. 



fill must never be had recourse to ex- 
cept niicler proper medical advice. 

Gout is usually preceded by chilli- 
ness of the feet and legs, and a numb- 
ness and "pricking" along the lovv^er 
extremities ; there is flatulence, indi- 
gestion, want of appetite, and extreme 
langour. The fits usually come on in 
the night. The pain is usually in the 
great toe or the heel, and sometimes 
the whole foot, or calf of the leg, and 
it resembles that of a dislocated joint. 
Pouring cold water on the limb will 
often check a fit at its commencement. 
There is no effectual remedy that can 
be safely applied by unskilful persons. 
Colchicum is a great preventative, but 
its effects are so alarmingly powerful 
that no one should take it, unless 
under the doctor's advice. 

Indolence, inactivity, luxurious 
habits of life, and free living are the 
chief exciting causes of this disease ; 
but anxiety, grief, exposure to cold, 
and too free use of acidulated liquors 
sometimes bring it on. Temperate 
living, and plenty of exercise are the 
btst preventatives, and in those who 
have an hereJitary predisposition to 
gout, it is certain that it may often 
be prevented from taking place by 
paying an early and strict attention 
to these matters — temperance, exer- 
cise, and avoiding all exposure to 
cold. 

Scurvy. — The symptoms are heavi- 
nesis, weariness, depression of spirits, 
anxiety and debility. In the progress 
of the 'disease, the counte"",ance be- 
comes sallow and bloated, and the re- 
spivation hurried, the teeth become 
loosb, -and the gums spongy and swol- 
len, and bleed on the slightest touch ; 
the breath is very offensive, and livid 
spots appear on different parts of the 
body. Severe wandering pains are 
felt, particularly at night The urine 
is scanty, and the pulse small and fre- 
qacnt, and at last the joints become 
swollen and stiff. In the cure much 
more may be done by regimen than by 
medicines, obviating, as far as possible, 
the several remote causes of the di- 
sease, but providing the patient with 
a more wholesome diet, and a large 
proportion of fresh, vegetables. Beve- 



rages strongly impregnated with the 
juice of lirnes, lemorr;, and oranges, 
or the effervescing siiiine draughts, 
are very beneficial. Cleanliness and 
ventilation should also be carefully 
attended to, and the air of the room in 
which the patient is confined, as well 
as his clothes, should be warm and 
dry. The bowels should be kept in 
an easy soluble state, and a determi- 
nation of the circulation to the skin 
maintained by the use of mild diapho- 
retics, such as a few drops of spirits 
of nitre in water. Exercise, a gene- 
rous and nutritive diet, and a life of 
great regularity and temperance, are 
to be strictly and emphatically en- 
joined. 

Erynipelas. — When this disease 
attacks the face, it comes on with chil 
liness, succeeded by heat, restlessness, 
thirst and other febrile symptoms, 
with a drowsiness, or tendency to de- 
lirium, and the pulse is very frequent 
and full. At the end of two or three 
days, a fiery redness appears on some 
part of the face, and this at length ex- 
tends to the scalp, and then gradually 
down the neck, leaving a tumefaction 
in every part the redness has occupied. 
The whole face at length becomes tur- 
gid, and the eyelids are so much 
swelled as to deprive the patient of 
sight. The danger of this disease, and 
its difficulty of treatment, make it 
compulsory that a skilful medical man 
should alone attempt to cure it. If such 
advice cannot be obtained, send the pa- 
tient to the hospital. In slight cases, 
where the disease attacks the extremi- 
ties, it makes its appearance with a 
roughness, heat, pain, and redness of. 
the skin, which becomes pale when the 
finger is pressed upon it, and again re^ 
turns to its former colour when it is 
removed. If the attack be mild, these 
symptoms will continue only for a few 
days ; the surface of the part affected 
will become yellow, the outer skin will 
fall off in scales, and no further incon- 
venience will be experienced. But if 
the attack has been severe, there will 
ensue pains in the head and back, great 
heat, thirst, and restlessness, the part 
affected will slightly swell, and about 
the fourth day a number of little ve» 



DOMESTIC MEDICINE. 



l^'^ 



eicles, containing a limpid, and in 
some cases a yellow fluid, will arise. 
iSmall-Pox. — The eruption generally 
makes its appearance about the third 
or fourth day after the first seizure ; 
it shows itself first in little red spots 
on the face, neck, and breast, which 
continue to increase in number and 
size for three or four days. The 
eruption is commonly preceded by a 
redness in the eyes, a soreness in the 
throat, pains in the head, back, and 
loins ; weariness and faintness, and 
alternate fits of chilliness and heat, 
together with thirst, nausea, and a 
quick pulse. When small-pox is epi- 
demic, and a person who has never 
had it, is attacked with these symp- 
toms, he ought to be immediately de- 
barred from animal food, his drink 
impregnated with cooling acids, his 
bowels kept open with gentle laxatives, 
and he should more particularly be ex- 
posed to a cool air. The patient will be 
greatlyrefreshed, and all the symptoms 
become moderated, if there is a free 
ventilation of air. The temperature 
of his chamber should be such, that 
he may always feel rather a sensation 
of cold, though not actually chilly. 
He ought to lie upon a mattress, co- 
vered only with a few bed clothes, a 
feather bed being apt to occasion too 
much heat. This being done, the me- 
dical man must be summoned, and his 
instructions taken. 

Female Complaints. 

So much mischief has been caused 
by quack remedies for the several 
complaints to which young girls and 
newly-married women are subject, 
that we dare not venture upon giving 
advice. In all the functional dis- 
orders attendant upon the turn of 
life, marriage, &c., the only safe plan 
is to consult an experienced matron, 
who will know directly whether the 
case is one that needs the doctor. In 
other parts of this book will be found 
directions in case of fainting fits, 
hysterics, &c. ; but for those serious 
derangements which occur from what 
are known as female irregularities we 
can only say, — put no faith in adver- 
tised pills and nostrums, as what may 



suit one person may do lasting harm 
to another. 

Children's Complaints. 

Weaning Brash occurs in children 
that are weaned too early, or in such 
as are reared without the breast ; and 
also when improper food is given to the 
child, with or without suckling. It 
makes its first appearance with fre- 
quent griping and purging, the excre- 
ment being usually of a green colour ; 
sometimes there is also bilious vomit- 
ing. When the disease has continued 
for some time, the excrement is ash- 
coloured. The treatment consists, 
first, in a proper attention to diet, and 
a return to the mother's milk, if pos- 
sible. Asses' milk is about the tjest 
substitute for the mother's milk. Good 
cows' milk dihited with an equal quan- 
tity of water, and sweetened with a 
little loaf sugar, will be found the next 
most proper food. The addition of 
three or four tablespoonfuls of lime 
water to the pint of milk is of great 
service in correcting the acidity in the 
stomach, from which vomiting is fre- 
quently produced in children. Pure 
air, exercise, gentle frictions, and fre- 
quent washing of the body v*ath tepid 
or cold water, will do the rest. Flan- 
nel worn next to the skin, worsted 
stockings, and every precaution against 
cold, must be employed. 

Teething. — In all cases of painful 
teething the things to be done are : — 
to keep the bowels open with mild 
aperients, to allay the irritation by 
rubbing with a stale crust of bread, to 
use the hot bath whenever the skin 
appears much imflamed, and to scarify 
the gums. This last operation shoiild 
— when possible — be done by the 
doctor ; it is perfectly safe, and 
gives immediate and permanent re- 
lief, and prevents all after evil. If 
the ignorant prejudice were overcome, 
and mothers allowed their children's 
gums to be freely lanced in all cases 
of painful teething, we should hear 
little of convulsions or screaming fits. 
If the doctor is not at hand take your 
lancet, or sharp penknife, and cut the 
gum lengthways for half an inch— 
[ where most inflamed — right down to 



160 



TAKB MT ADVICE. 



the tooth. Then immediately make a 
Beoond ciit across the middle of the 
other, and as deep. This operation is 
alviost painless to the child, and in 
most cases gives instant relief. It 
should however never be done, unless 
the gum be much swollen and hard, 
indicating that the tooth is fully 
formed. It has been observed that 
children in whom there is a copious 
flow of saliva suffer the least during 
teething, and that children cut their 
teeth more readily in winter than in 
summer. Further, that lean children 
cut their teeth more easily than fat ; 
and those whose bowels are regularly 
open cut them the most safely of all. 
Pure air, proper exercise, wholesome 
food, and everything that has a ten- 
dency to promote general health, and 
to guard against fever, will greatly 
contribute to the child's passing safely 
through teething. 

Convulsions. — These infantine fits are 
produced either by teething, worms, 
the presence of some acrid matter in 
the inside, or wind pent up ; or they 
arise from the accession of some con- 
stitutional disease — as the small-pox, 
scarlatina, &c. Any trifling matter, 
capable of irritating the nervous sy- 
Btera, will induce symptomatic con- 
vulsions in some infants. When con- 
vulsions proceed from any other cause 
than an eruption of the small-pox 
they are always d.angerous. When the 
intervals are short, although the fit 
itself be not long or violent, the disease 
is more dangerous than when even 
severe paroxysms are attended with 
long intervals. First of all, put the 
child in a hot bath to cover his whole 
"body up to the chin ; if this cannot 
be done, put the child in a smaller, and 
splash him with the water. Cloths 
dipped in cold vinegar and water may 
be applied at the same time to the 
head. If no bath at all is at hand, rub 
the spine briskly for several minutes 
with the fingers dipped in brandy, or 
other spirit. Then immediately after 
the bath, give an aperient, and a little 
barley water, or weak nitre and water. 
An injection of half a pint of gruel 
with a tablespoonful of castor oil 
added, may also be administered. 



When the convulsions occur through 
teething, the lancet must be used, and 
that promptly (see Teething), but 
whenever possible, the doctor should 
be called in in cases of this sort The 
hot bath, however, is sure to be right, 
and must be used in all cases. 

Jaundice. — This disease comes on 
with languor, inactivity, loathing of 
food, flatulency, acidity in the stomach 
and bowels, and costiveness. As it 
advances in its progress, the skin and 
the eyes become tinged of a deep 
yellow ; there is a bitter taste in the 
mouth, with frequent nausea and 
vomiting. When these symptoms are 
observed the patient should be put in 
a hot bath, and the medical man sent 
for. 

Thrush. — This ailment is a source 
of great irritation and pain to young 
children. It is shown by increased 
redness of the nostrils and lips, white 
spots on the tongue, hot and foetid 
breath, and relaxation of the bowels. 
As the thrush extends over the mouth 
and throat, as well as the stomach and 
bowels, it is very little use to treat it 
locally. A warm bath and a little 
magnesia are however perfectly safe 
and good. 

It should be known that the thrush 
is not in itself a disease but only a 
symptom of some other morbid con- 
dition in the system, and hence the 
necessity for skilled advice, in order 
that each case may be appropriately 
treated. 

Croup. — This disease is very rapid 
and fatal in its effects, and must be 
treated with the greatest promptitude 
and energy. It is a stoppage of the 
windpipe occasioned by a substance 
forming inside it. The disease most 
frequently attacks fat, heavy, short- 
necked children, and is preceded by 
lassitude and wheezing, followed by 
great difiiculty of breathing, disten- 
sion of the veins of the neck, and a 
"crowing," or as it is called, "croupy" 
sound in the voice. These symptoms 
are followed by terrible fits of cough- 
ing which agonise the child, and 
cause him to expel a thick mucus. 
Directly these symptoms are recog 
nised, the doctor should be sent for. 



DOMESTIC MEDICINE. 



161 



the child placed in a bath, as hot as it 
can bear it, right up to the neck, and 
an emetic administered. When the 
patient has been sick, put a mustard 
plaister round its neck, and keep it on 
as long as the child can bear it. If 
the doctor has not then arrived, you 
must give it a powder made thus : — 
Mix six grains of calomel, one grain 
of tartar emetic, and fifteen grains of 
powdered loaf sugar together, and give 
one every twenty or thirty minutes 
until there is relief, A linen rag 
saturated with ** The Children's Life- 
preserver, Edgar's Croup Lotion," tied 
rather loosely round the throat, and 
kept wet with the lotion, is of great 
assistance. Remember, the first things 
are a hot bath and an emetic ; these 
must on no account be delayed. 

Nettle Rash shows itself by an 
eruption on the skin, similar to what 
as produced by the stinging of nettles. 
It is generally produced by eating in- 
digestible articles of food, such as 
shell fish, cheese, &c. There is gene- 
rally a little fever, and considerable 
itching. The body must be kept warm, 
free from all draughts, damp, &c., or the 
disease may strike inward and become 
eerious. The eruption subsides in the 
day time, and increases in the evening. 
A little opening medicine, and a 
gentle emetic (proportioned to the age 
of the patient) are generally sufiBcient 
to eflPect a cure. 

Summer Ra^fli is treated in the same 
manner as nettle rash. 

Mumps. — This disorder is often 
epidemic, and consists of a swelling on 
one or both sides of the neck. This 
swelling usually continues to increase, 
becomes large, hard, and somewhat 
painful, till on the fourth day it begins 
to decline, and a few days later entirely 
goes off, as does the fever likewise. 
The mumps do not often require more 
than to have the head and face kept 
warm, to avoid taking cold, and to 
keep the bowels well open. Should 
the swellings in the neck disappear 
suddenly, and the fever increase, so as 
to affect the brain, it will be necessary 
however, to call in the doctor, as strong 
liniments and warm fomentatic^os are 
immediately necessary. 
7* 



Scald Head. — This disease (which is 
closely allied to Ringworm, and is 
treated in the same way) is exceed- 
ingly contagious, and each case must 
be carefully kept separate. On no ac- 
count must the child use another per- 
son's hat, comb, brush, or any other 
article that touches the head. Lunar 
caustic rubbed over the ring is, we 
believe, the surest and speediest 
remedy, but it must only be adminis- 
tered by a skilled doctor. The hair 
must be cut short, the head washed 
with soft soap every morning, and the 
following lotion applied every night : 
Two drachms of sub-carbonate of soda 
dissolved in a pint of vinegar. This 
is safe and tolerably efficacious, but 
as this loathsome disorder will rapidly 
spread, the doctor's aid had better be 
sought. Indeed in many instances — 
not only with the ringworm, but with 
other contagious diseases — people by 
attempting to supersede the doctoi, do 
great harm, and only aid the disorder. 
The simple rules laid down in this book 
may, however, be safely followed. 

Worms. — The symptoms are a va^-i- 
able appetite, foBtid breath, acid eruc- 
tations, pains in the stomach, grinding 
of the teeth df'nng sleep, picking of 
the nose, palen««s of the countenance, 
hardness and fulness of the belly, 
slimy stools, with griping pains now 
and then ; heat and itching about the 
anus, short, dry cough, emaciation of 
the body, slow fever, and sometimes 
convulsive fits. Coivhage, or cowitch, 
is believed to be a safe and certain 
remedy, and having only a mechanical 
action, it may be given to the most 
delicate infant ; all that is necessary 
being to mix it with a little thick water 
gruel, taking care that it does not 
touch the skin of the face or hands ; 
there is no danger in the contact with 
the moist part of the lips, consequently 
nothing is more easy than to adminis- 
ter it with a spoon. The dose for a 
child may be from five to ten grains, 
or even more, for it is not medicinal ; 
and an adult may take from fifteen to 
thirty grains without the slightest in- 
con"v enience. The effect of this remedy 
is astonishing. It acts upon the skin 
of the worm, and so irritates it that it 



K>2 



TAKE MY ADVICE. 



looses its hold upon the intestines, 
a^id soon dies ; it is then expel' ed by 
the natural course of evacuation ; its 
expulsion may be hastened by the ad- 
ministration, twelve hours after taking 
the cowhage, of a dose of castor oil, or 
any other simple purgative. Cowhage 
is to be obtained at Apothecaries' 
Hall, or any wholesale druggist's. 
This treatment has succeeded when all 
other means have failed. For the cure 
of the tape worm, which is the m.ost 
difficult to expel, the male fern has 
been much recommended. The dose 
for an adult is from one to two 
drachms. After two doses have been 
ta,ken, a purge is to be employed. 
The oil of turpentine taken internally, 
in about one ounce for a woman, and 
one and a half for a robust man, is 
also used in cases of tape worm, with 
good effect. Dr. Graham, a high 
authority writes: — "I believe that 
there are few cases which will resist 
the proper use of salt, if the usual 
means of strengthening a weakly con- 
stitution be resorted to, and sac- 
charine substances avoided as much as 
possible. Salt is particularly obnox- 
ious to all kinds of worms, I would, 
therefore, advise persons troubled with 
these animals to increase their quan- 
tity of salt at each meal ; to lessen 
that of every kind of sweet food ; to 
avoid partaking much of vegetables ; 
to regulate the bowels by the occa- 
sional employment of a mild pill, and 
to avail themselves of the usual means 
of strengthening the general habit, by 
having recourse to active exercise 
daily, early rising, the use of the 
cold or tepid bath, &c. These mea- 
sures are highly advisable and useful, 
whatever kind of medicine be em- 
ployed. At the same time a dose of 
salt and water, for example, an ounce 
or two of common salt, dissolved in 
nearly half a pint of water, should be 
taken in the morning fasting, and re- 
peated at the end of three or four 
days. This will generally act as a pur- 
gative, and will certainly bring away 
almost every kind of worm. This plan 
is applicable to the cases of children as 
well as to those of adults, and, from 
what I have before said, it will be 



perceived how necessary it is for them 
to be restricted in the use of sweet 
things, and be taught to make a free 
use of salt at almost every meal. As 
a purging portion for young children 
half an ounce of salt dissolved in a 
quarter of a pint of water will usually 
be found a sufficient quantity." 

Measles. — The eruption is usually 
preceded by a chilliness and shivering, 
succeeded by heat, thirst, anxiety, 
pains in the head, back, and loins, 
heaviness and redness of the face and 
eyes, with an effusion of tears, swell- 
ing of the eyelids, nausea, and some- 
times a voiniting of bilious matter ; 
and, added to these, there are hoarse- 
ness, dry cough, and a discharge of 
acrid matter from the nose. About 
the third or fourth day, small red 
spots appear in clusters about the face, 
neck, and breast ; and in a day or two 
more the whole body is covered with 
them. On the fifth or sixth day the 
spots, from a vivid red, are changed 
to brown, and begin to dry avv^ay 
about the face ; about the eighth or 
ninth day they disappear on the breast, 
and other parts of the body, with a 
mealy desquamation of the cuticle. 
Medical advice must ahoays be ob- 
tained ; and the following instructions 
followed o'at : The patient should, 
besides, drink freely of good barley 
water, and linseed tea, gently acidu- 
lated with lemon juice. A warm bath 
will also be of service, doing away 
with the necessity of bleeding. Dur- 
ing the whole course of the complaint, 
the patient ought to be confined to his 
bed, and avoid any exposure to cold 
air, as it would probably interrupt the 
eruption j but great heat, and too 
heavy covering of bed-clothes, must 
also be avoided. The degree of tem- 
perature must be regulated by the 
patient's feelings. A liquid and cool- 
ing diet should be adopted at the com.- 
mencement of the measles, always 
taking care not to carry it so far as to 
produce debility. When the measles 
prevail epidemically, confine such chil- 
dren as never had them to a vegetable 
diet, giving them a gentle opening 
medicine once or twice a week, as they 
will then be likely to have a mild form 



DOMESTIC MEDICI NK 



163 



of the complaint. The greatest care 
is necessary in the progress to conva- 
lescence. 

Scarlet Fever. — In the mild form of 
scarlet fever (or scarlatina), the dis- 
order begins with languor, lassitude, 
confusion of ideas, chills, and shiver- 
ings, alternated by fits of heat. After 
a little, the thirst increases, the skin be- 
comes dry, and there is anxiety, nausea 
and vomiting. On the second or third 
day, the scarlet efflorescences appear 
on the skin, after three or four days 
they disappear, and are succeeded by 
a gentle perspiration ; the fever then 
subsides, and the outer skin falls off 
in small scales. In malignant scarlet 
fever, the patient is not only seized 
with coldness and shivering, but with 
great languor, debility, and sickness, 
followed by heat, vomiting of bilious 
matter, great soreness of the throat, 
short and laborious breathing, and a 
quick, small, and depressed pulse. In 
the progress of the disease, a general 
redness pervades the face, body, 
and limbs, which appear somewhat 
swollen. The eyes and nostrils are like- 
wise red ; and from the latter there is 
an acrid discharge. A tendency to 
delirium prevails. In the malignant 
form the symptoms undergo no change 
on the first day ; but on the following 
the pulse becomes small and irregular ; 
the tongue, teeth, and lips, are covered 
with a brown or black crustation. The 
breath is extremely foetid, the respira- 
tion laborious, the deglutition painful, 
the head becomes retracted, an acrid 
discharge flows from the nostrils, the 
tonsils and the adjoining parts are 
covered with dark sloughs, and deaf- 
ness and delirium comes on. The rash 
is usually pale, and changes soon 
to a dark or livid red colour. 

In its very mild form, and when 
unattended by any inflammation or 
ulceration, nothing further will be re- 
quisite than to keep the apartment 
clean and open, to follow a light diet, 
without animal food, to use acidulated 
liquors for drink, to take some gentle 
opening medicine, and to keep a hot 
bran poultice round the throat from 
the first symptom till the eighth or 
ninth day. In the more severe forms 



of the disease, administer an emetic 
on the first coming on of the fever, and 
send for the doctor. During conva- 
lescence, the greatest care is necessary 
againt exposure to cold, even in the 
mildest attacks. These precautions 
are necessary until the process of des- 
quamation (falling off of the cuticle) is 
completed, which is seldom less than 
about a fortnight. If the patient is 
exposed to cold during this period, 
internal congestion, as of the kidneys, 
occurs, and dropsy supervenes. This 
is always a dangerous and intractable 
complication, and hence it should be 
known that the danger is not always 
over when the fever has subsided. 

Whooping Cough. — This is a convul- 
sive cough, interrupted by a full and 
sonorous inspiration, usually termi- 
nating by a vomiting or expectoration. 
The cough usually comes on with an 
oppression of breathing, some degree 
of thirst, a qiiick pulse, and other 
symptoms of fever ; to which are suc- 
ceeded hoarseness, cough, and a diffi- 
culty of respiration. These symptoms 
continue for about a fortnight or three 
weeks, when the cough becomes con- 
vulsive, and assumes the peculiar 
sound which is called a whoop. After 
the complaint has attained its height, 
it usually continues for some weeks, 
and then goes off gradually. In some 
cases it is, however, protracted for 
several months. The whooping, though 
very fatiguing, and subject to a return 
of violence on any fresh exposure to 
cold, seldom proves dangerous, except 
when the patient is very young, or 
when it is accompanied with some 
complication, such as bronchitis. It 
seldom happens that a person has this 
disease more than once. It is unv/ise 
to attempt the cure without the doc- 
tor's aid, but the following hints may 
be acted upon. A frequent change of 
air, and a iiannel waistcoat next the 
skin, ought to be had recourse to. 
Young children should lie with their 
heads raised, and be made to stand 
upon their feet, bending a little for- 
ward, when the fits begin, in order to 
guard against suffocation. The diet 
should be light, and of easy digestion ; 
gelatinous soups should be frequently 

11—2 



164 



TAKE MY ADVICE. 



taken. Bathing the feet and body in 
warm water is to be recommended. 

Chicken-pox. — This disease, like 
small-pox, only affects a person once, 
thouoh there have been instances of 
second attacks. It is heralded by 
chilliness, followed by flushmgs and 
heat, pains in the head and back, 
thirst, restlesness, and a quick pnlse ; 
sometimes, however, no such symp- 
toms are perceptible. About the second 
or third day, the pustules become 
filled with a watery fluid, and gene- 
rally on the fifth day they dry away, 
In most cases it is only necessary to 
make use of a spare diet on the first 
appearance of the eruption, to resort 
to frequent warm baths, and to take 
one or two mild cooling purgatives 
afterwards ; but should the fever be 
high and the patient weak, medical 
advice had better be sought, as this 
disorder, though not dangerous in it- 
self, weakens and exposes the system 
to other attacks if not treated skil- 
fully. 

Vaccination is the undoubted 
means of saving thousands of lives an- 
nually. It it well known that those 
persons who have been vaccinated have 
the small-pox much more favourably, 
and that re-vaccination after the lapse 
of years renders nurses and others 
practically secure. All parents are 
strongly advised to have their children 
vaccinated. Two or three days before 
vaccination a mild aperient powder 
should be given. If during the pro- 
gress of the disease of cow-pox, the 
child should take any other disease, it 
should, on its recovery, be re- vacci- 
nated, and the doctor informed of the 
circumstances, as the lymph taken 
from its arm is not fit for vaccinating 
purposes, and is never used. 

The Mode of Vaccination is to insert 
under the skin of one or both arms, 
just below the shoulder, lymph or mat- 
ter taken from a healthy child. The 
better mode is to make three smali 



scratches, thus '\l' with a lancet, and 
to work the matter under the skin. 
The place must then be allowed to dry 
thoroughly. About the tifth day there 
is redness round the peaces, and the 
inflammation increases until the ninth 
day, when the vaccine disease is usu- 
ally at its height. The pustules are 
then re-opened by the doctor, aad the 
inflammation subsides. The scabs gra- 
dually harden until, on or about the 
twentieth day, they fall off", and leave 
scars which last a lifetime. 

Ventilation in Sick B>ooms. 
— Under no circumstances is the ven- 
tilation of the sick room so essential 
as in the febrile diseases of an infectious 
kind. Such infection, h.owever, rarely 
extends above a few feet from the 
body of the patient ; and even in the 
most malignant diseases with the ex- 
ception of the severer forms of small- 
pox and scarlet fever, its influence does 
not exceed a few yards, if the room 
be well ventilated. If, however, ven- 
tilation be neglected, the power of 
infection becomes greatly augmented 
from its concentration in confined air ; 
it settles upon clothes and furniture. 
Smooth and polished surfaces do not 
easily receive or retain infectious mat- 
ter ; consequently the nurses and 
attendants, in cases of infectious dis- 
eases, should have glazed gowns, and 
aprons of oiled silk, and never "stufl"," 
fur, or cotton. 

Infection and Contagion. — 
The diseases usually regarded as infec- 
tious are typhus fever, plague, puerpe- 
ral fever, influenza, whooping-cough, 
consumption in its latter stages, small- 
pox, chicken-pox, measles, scarlet- 
fever, and erysipelas. The term 
"through the air" is used to distin- 
guish infectious from contagious dis- 
eases. Among the latter, which are 
communicated only by contact, are 
itch, siwens, venereal diseases, yaws, 
scald head, ringworm, and Egyptian 
ophthalmia. 



VI. ACCIDENTS AND INJURIES. 



"Time," according to the old pro- 
verb, "is money;" and it may also, 
In many cases, and with equal truth- 
fulness, be said to be life ; for a few 
moments, in great emergencies, often 
turn the balance between recovery and 
death. This applies more especially 
to all kinds of poisoning, fits, submer- 
sion in water, or exposure to noxious 
gases, and many accidents . If people 
knew how to act during the interval 
that must necessarily elapse from the 
moment that a medical man is sent 
for until he arrives, manj' lives might 
be saved, which now, unhappily, are 
lost. Generally speaking, however, 
nothing is done — all is confusion and 
fright ; and the surgeon, on his arrival, 
finds that death has already seized its 
victim, who, had his friends but known 
a few rough rules for their guidance, 
might nave been rescued. We shall, 
therefore, in a series of remarks, give 
such mformation as to the means to 
be employed in the event of accidents, 
injuries, &c. , as, by the aid of a gen- 
tleman of large professional experience, 
we are warranted in recommending. 

Ifist of Brugs, &c., necessary 
to carry out all instructions. 

We append at once a list of drugs, 
&c., and a few prescriptions necessary 
to carry out all the instructions given 
in this series of ai-ticles. It will be 
seen that they are few — they are not 
expensive; and by laying in a little 
stock of them, our instructions will be 
of instant value in all cases of accident, 
&c. The drugs are — Antimonial Wine . 
-Autimonial Powder. Blister Com- 
pound. Blue Pill. Calomel. Car- 
bonate of Potash. Compound Iron Pills . 
Compound Extract of Colocynth. 
Compound Tincture of Camphor. Ep- 
som Salts. Goulard's Extract. Jalap, 
in powder. Linseed oil. Myrrh and 
Aloes Pills. Nitre. Oil of Turpen- 



tine. Opium, powdered, and Lauda- 
num. Sal Ammoniac. Senna Leaves. 
Soap Liniment. Opodeldoc. Sweet 
Spirits of Nitre. Turner's Cerate. — 
To which should be added : Common 
Adhesive Plaster. Isinglass Plaster. 
Lint. A pair of small Scales, with 
weights. An ounce, and a drachm 
Measure-glass. A Lancet. A Probe. 
A pair of Forceps, and some curved 
needles. 

The following prescriptions may be 
made up for a small sum, and, by 
keeping them properly labelled, and 
by referring to the remarks on the 
treatment of any particular case, much 
suffering, and perhaps some lives, may 
be saved. 

Emetic Draught. — Twenty grains of 
sidphate of zinc in an ounce and a half 
of water. This draught is to be re« 
peated in a quarter of an hour, if 
vomiting does not take place. 

Injection. — Two tablespoonfuls of 
oil of turpentine in a pint of warm 
gruel. 

Liniments. — 1. Equal parts of lime- 
water and linseed-oil well mixed to- 
gether. [Lime-water is made thus : 
Pour six pints of boiling water upon 
^Ib. of lime; mix well together, and 
when cool strain the liquid from off 
the lime which has fallen to the bottom, 
taking care to get it as clear as possi- 
ble.] 2. Compound camphor liniment . 

Lotions. — 1. Mix a dessert spoonful 
of Goulard's extract and two table- 
spoonfuls of vinegar in a pint of water. 
2. Mix Joz. of sal-ammoniac, 2 table- 
spoonfuls of vinegar, and the same 
quantity of gin or whisky, in half a 
pint of water. 

Goulard Lotion. — 1 drachm of sucrar 
of lead, 2 pints of rain-water, 2 tea- 
spoonfuls of spirits of wine. For in- 
flammation of the eyes or elsewhere : 
—The better way of making Goulard 
Lotion, if for the eyes, is to add to 6 



166 



FAMILY PRESCRIPTIONS. 



oz. of distilled water, or water that has 
been well boiled, 1 drachm of the ex- 
tract of lead. 

Opodeldoc. — This lotion being a 
valuable application for sprains, lum- 
bago, weakness of joints, &c., and it 
being difficult to procure, either pure 
or freshly made, we give a recipe for 
its preparation. Dissolve I oz. of 
camphor in a pint of rectified spirits 
of wine ; then dissolve 4 oz, of hard 
white Spanish soap, scraped thin,^in 
4 oz, of oil of rosemary, and mix them 
together. 

The Common Black Draughty so much 
used in England. — Infusion of senna 10 
drachms; Epsom salts 10 drachms; 
tincture of senna, compound tincture of 
cardamoms, compound spirit of laven- 
der, of each 1 drachm. Families who 
make black draught in quantity, and 
wish to preserve it for some time with- 
out spoiling, should add about two 
drachms of spirits of hartshorn to each 
pint of the strained mixture, the use of 
this drug being to prevent its becoming 
mouldy or decomposed. A simpler 
and equally efficacious form of black 
draught is made by infusing ^ oz. of 
Alexandrian senna, 3 oz. of Epsom 
salts, and 2 drachms of bruised ginger 
and coriander seeds, for several hours 
in a pint of boiling water, straining 
the liquor, and adding either 2 drachms 
of sal- volatile or spirits of hartshorn to 
the whole, and giving 3 tablespoonf uls 
for a dose to an adult. 

Mixtures. — 1. Aperient. — Dissolve 
an ounce of Epsom salts in half a pint 
of senna tea; take a quarter of the 
mixture as a dose, and repeat it in 
three or four hours if necessary. 

Fever Mixture. — Mix a drachm of 
powdered nitre, 2 drachms of carbonate 
of potash, 2 teaspoonfuls of antimonial 
wine, and a tablespoonful of sweet 
spirits of nitre, in half a pint of water. 

Myrrh and Aloes Pills. — Ten grains 
made into two jdIUs are the dose for a 
full-grown person. 

Compound Iron Pills. — Dose for a 
full-grown person: 10 grains made 
into two pills. 

Pills. — 1. Mix 5 grains of calomel 
and the same quantity of antimonial 
powder with a little bread crumb, and 



make them into two pills. Dose for 
a full-grown person : two pills, — 2. 
Mix 5 grains of blue pill and the same 
quantity of compound extract of colo- 
cynth together, and make into two 
pills, the dose for a full-grown person. 

Powders. — Mix a grain of calomel 
and 4 grains of powdered jalap to- 
gether. 

In all cases the dose of medicines 
given is to be regulated by the age of 
the patient. 

Abernethy^s Plan for m-aMng Bread 
and Water Poultice. — First scald out 
a basin; then, having put in some 
boiling water, throw in coarsely- 
crumbled bread, and cover it with a 
plate. When the bread has soaked 
up as much water as it will imbibe, 
drain off the remaining water, and 
there will be left a light pulp. Spread 
it a third of an inch thick on folded 
linen, and apply it when of the tem- 
perature of a warm bath. To preserve 
it moist, occasionally drop warm water 
on it. 

Linseed Meal Poultice. — ' * Scald your 
basin by pouring a little hot water 
into it ; then put a small quantity of 
finely-ground linseed meal into the 
basin, pour a little hot water on it, 
and stir it round briskly until you 
have well incorporated them; add a 
little more meal and a little more 
water ; then stir it again. Do not let 
any lumps remain in the basin, but 
stir the poultice well, and do not be 
sparing of your trouble. What you do 
next is to take as much of it out of the 
basin as you may require, lay it on a 
piece of soft linen, and let it be about 
a quarter of an inch thick," — Aher- 
nethy. The practice of modern hospi- 
tals is to spread the poultice very 
thinly to lessen the weight on the 
patient : thus made, it requires renew- 
ing oftener. 

Mustard Poultice. — Mix equal parts 
of dry mustard and linseed-meal in 
warm vinegar. When the poultice is 
wanted weak, warm water may be 
used for the vinegar ; and when it is 
required very strong, mustard alone, 
without any linseed-meal, is to be 
mixed with warm vinegar. Mustard 
plasters are now prepared in a dry 



ACCIDENTS AND INJURIES. 



167 



form, like sheets of paper; these re- 
quire to be immersed in water, hot or 
cold, and laid on the part affected; 
thus a mustard plaster may be had in 
a moment. 

An Ordinary Blister . — Spread a little 
blister compound on a piece of common 
adhesive plaster with the right thumb. 
It should be put on just thickly enough 
to conceal the appearance of the plas- 
ter beneath. The part from which a 
blister has been taken should be co- 
vered till it heals over, with soft linen 
rags smeared with lard. 

Baths and Fomentations. 

All fluid applications to the body 
are exhibited either in a hot or cold 
form ; and the object for which they 
are administered is to produce a stimu- 
lating effect over the entire, or a part, 
of the system; for the effect, though 
differently obtained, and varying in 
degree, is the same in principle, 
whether procured by hot or cold 
water.' 

Heat. — There are three forms in 
which heat is universally applied to 
the body, — that of the tepid, warm, 
and vaj)our bath; but as the first is 
too inert to be worth notice, and the 
last dangerous and inapplicable, except 
in public institutions, we shall confine 
our remarks to the really efficacious 
one — the 

Warm and Hot Bath. — These baths 
are used whenever there is congestion, 
or accumulation of blood in the inter- 
nal organs, causing pain, difficulty of 
breathing, or stupor, and are employed, 
by their stimulating property, to cause 
a rush of blood to the surface, and, by 
imloading the great organs, produce 
a temporary congestion in the skin, 
and so equalise the circulation. The 
effect of the hot bath is to increase 
the fulness of the pulse, accelerate 
respiration, and excite perspiration. 
In all inflammations of the stomach 
and bowels, the hot bath is of the 
utmost consequence ; the temperature 
of the warm bath varies from 92° to 
100°, and may be obtained by those 
who have ro tl ermometer to test the 
exact heat, by mixing one measure of 
boiling witii two oi cold water. On 



leaving a warm bath a hot sheet should 
be thrown round the patient. 

Fomentations are generally used to 
effect in a part the benefit produced 
on the whole body by the bath; to 
which a sedative action is occasionally 
given by the use of roots, herbs, or 
other ingredients ; the object being to 
relieve the internal organ,, as the 
throat, or muscles round a joint, by 
exciting a greater flow of blood to the 
skin over the affected part. As the 
real agent of relief is heat, the fomenta- 
tion should always be as hot as it can 
comfortably be borne, and, to insure 
effect, should be repeated every half 
hour. Warm fluids are applied in 
order to render the swelling which 
accompanies inflammation less painful, 
by the greater readiness with which 
the skin yields, than when it is harsh 
and dry. They are of various kinds ; 
but the most simple, and oftentimes 
the most useful that can be employed, 
is " Warm Water." Another kind of 
fomentation is composed of dried jjop- 
pyheads, 4 oz. Break them to pieces, 
empty out the seeds, put them into four 
pints of water, boil for a quarter of an 
hour, then strain through a cloth or 
sieve, and keep the water for use Or, 
chamomile flowers, hemlock, and many 
other plants may be boiled, and the 
part fomented with the hot liquor, by 
means of flannels wetted with the 
decoction. 

Cold, when applied in excess to the 
body, drives the blood from the sur- 
face to the centre, reduces the pulse, 
makes the breathing hard and difficult, 
produces coma, and, if long continued, 
death. But when medicinally used, 
it excites a reaction on the surface 
equivalent to a stimtilating effect; as 
in some cases of fever, when the body 
has been sponged with cold water, it 
excites by reaction increased circula- 
tion on the skin. Cold is sometimes 
used to keep up a repellent action, as, 
when local inflammation takes place, 
a remedy is applied which, by its be- 
numbing and astringent effect, causes 
the blood, or the excess of ib in the 
part, to recede, and by contracting 
the vessels, prevents the return of any 
undue quantity, till the affected part 



168 



HOW TO BLEED. 



recovers its tone. Such remedies are 
called Lotions, and should, when used, 
be applied with the same persistency 
as the fomentation ; for, as the latter 
should be renewed as often as the heat 
passes off, so the former should be 
applied as often as the heat from the 
skin deprives the application of its 
coldness. 

Poultices are only another form of 
fomentation, though chiefly used for 
abscesses. The ingredient best suited 
for a poultice is that which retains 
heat the longest ; of these ingredients, 
the best are linseed- meal, bran and 
bread. Bran sewed into a bag, as it 
can be reheated, will be found the 
cleanest and most useful, especially 
for sore throats. 

How to Bleed. 

In cases of great emergency, such as 
the strong kind of apoplexy, and when 
a surgeon cannot possibly be obtained 
for some considerable tit^, the life of 
the patient depends almost entirely 
upon the fact of his being bled or not. 
We therefore give instructions how the 
operation of bleeding is to be per- 
formed, but caution the reader only 
to attempt it in cases of the greatest 
emergency. Place a handkerchief or 
piece of tape rather but not too tightly 
round the arm, about three or four 
inches above the elbow. This will 
cause the veins below to swell, and 
become very eyident. If this is not 
sufficient, the hand should be con- 
stantly and quickly opened and shut 
for the same purpose. There will now 
be seen, passing up the middle of the 
fore-arm, a vein which, just below the 
bend of the elbow, sends a branch in- 
wards and outwards, each branch 
shortly joining another large vein. It 
is from the outer branch that the per- 
son is to be bled. The right arm is 
the one mostly operated on. The ope- 
rator should take the lancet in his 
right hand, between the thumb and 
first finger, place the thumb of his left 
hand on the vein below the part where 
he is going to bleed from, and then 
gently thrust the tip of the lancet into 
the vein, and, taking care not to push 
it too deeply, cut in a gently curved 



direction, thus — ', and bring it out, 
point upwards, at about half an inch 
from the part of the vein into which 
he had thrust it. The vein must be 
cut lengthways, and not across. When 
sufficient blood has been taken away, 
remove the bandage from above the 
elbow, and place the thumb of the 
left hand firmly over the cut until all 
the bleeding ceases, A small pad of 
lint is then to be put over the cut, 
with a larger pad over it, and the two 
kept in their places by means of a 
handkerchief or linen roller bound 
pretty tightly over them and round 
the arm. 

When a person is bled he should 
always be in the standing, or at any 
rate in the sitting, position ; for if, as 
is often the case, he should happen to 
faint, he can, in most cases at least, 
easily be brought to again by the ope- 
rator placing him flat on his back, and 
stopping the bleeding. This is of the 
greatest importance. It has been re- 
commended, for what supposed ad- 
vantages we don't know, to bleed 
people when they are lying down. 
Should a person, under these circum- 
stances, faint, what could be done to 
bring him to again ? The great treat- 
ment of lowering the body of the pa- 
tient to the flat position cannot be fol- 
lowed here. It is in that position 
already, and cannot be placed lower 
than it at present is — except, as is most 
likely to be the case, under the 
ground. 

Bleeding from the Nose. — Many 
children, especially those of a san- 
guineous temperament, are subject to 
sudden discharges of blood from some 
part of the body ; and as all such 
fluxes are in general the result of an 
effort of Nature to relieve the system 
from some overload or pressure, such 
discharges, unless in excess, and when 
likely to produce debility, should not 
be rashly or too abruptly checked. In 
general, these discharges are confined 
to the summer or spring months of 
the year, and follow pains in the head, 
a sense of drowsiness, languor, or op- 
pression; and,, as such symptoms are 
relieved by the loss of blood, the hae- 
morrhage should, to a certain extent. 



ACCIDENTS AND INJURIES. 



169 



be encouraged. When, however, the 
bleeding is excessive, or returns too 
frequently, it becomes necessary to 
apply means to subdue or mitigate the 
amouat. For this purpose the sudden 
and unexpected application of cold is 
itself sufficient, in most cases, to arrest 
the most active haemorrhage. A wet 
towel laid suddenly on the back, be- 
tween the shoulders, and placing the 
child in a recumbent posture, is often 
sufficient to effect the object ; where, 
however, the effusion resists such 
simple means, napkins wrung out of 
cold water must be laid across the 
forehead and nose, the hands dipped in 
cold water, and a bottle of hot water 
applied to the feet. If, in spite of 
these means, the bleeding continues, 
a little fine wool or a few folds of lint, 
tied together by a piece of thread, 
must be piished up the nostril from 
which the blood flows, to act as a plug 
and pressure on the bleeding vessel. 
When the discharge has entirely 
ceased, the plug is to be pulled out 
by means of the thread. To prevent 
a repetition of the haemorrhage, the 
body should be sponged every morning 
with cold water, and the child put 
under a course of steel wine, have 
open-air exercise, and, if possible, 
salt-water bathing. For children, a 
key suddenly dropped down the back 
between the skin and clothes, will 
often immediately arrest a copious 
bleeding. 

Spitting of Blood, or haemorrhage 
from the lungs, is generally known 
from blood from the stomach by its 
being of a brighter colour, and in 
less quantities, than the latter which 
is always mixed with the half-di- 
gested food. In either case, rest 
should be immediately enjoined, total 
abstinence from stimulants, and a low, 
poor diet, accompanied with the hori- 
zontal position, and bottles of boiling 
water to the feet. At the same time 
the patient should suck through a 
quill, every hour, half a wine-glass of 
water in which ten or fifteen drops of 
the elixir of vitriol has been mixed, 
and, till further advice has been pro- 
cured, keep a towel wrung out of cold 
water on the chest or stomach, ac- 



cording to the seat of the haemorr- 
hage. 

Bites and Stings. 

Bites and Stings may be divided 
into three kinds. — 1, Those of Insects. 
2. Those of Snakes. 3. Those of Dogs 
and other Animals. 

1. The Bites and Stings of Insects, 
such as gnats, bees, wasps, &c., need 
cause very little alarm, and are, gene- 
rally speaking, easily cured. They 
are very serious, however, when they 
take place on some delicate part of the 
body, such as near the eye, or in the 
throat. The treatment is "very simple 
in most cases ; and consists in taking 
out the sting, if it is left behind, with a 
needle, and applying to the part a lini- 
ment made of finely-scraped chalk and 
olive-oil, mixed together to about the 
thickness of cream. 

To remove a Bee Sting, pull the 
sting out at once with the fingers or a 
needle. Pre 3 a key tightly over the 
stung part ; this forces the poison out ; 
wipe the place, suck it, and then apply 
the blue-bag. 

Bathing the part bitten with warm 
turpentine or warm vinegar is also of 
great use. If the person feels faint, 
he should lie quietly on his back, and 
take a little bran dy-and- water, or sal- 
volatile and water. When the inside 
of the throat is the part stung, there 
is great danger of violent inflammation 
taking place. In this case, from eight 
to twelve leeches should be immedi- 
ately put to the outside of the throat, 
and when they drop off, the part to 
which they had been applied should be 
well fomented with warm water. The 
inside of the throat is to be constantly 
gargled with salt and water. Bits of ice 
are to sucked. Bubbing the face and 
hands well over with plain olive-oil, be- 
fore going to bed, will often keep gnats 
and musquitoes from biting during 
the night. Strong scent, such as eau 
de Cologne, will have the same effect. 

2. Bites of Snakes. — These are much 
more dangerous than the preceding, 
and require more powerful remedies. 
The bites of the different kinds of 
snakes do not all act alike, but affect 



170 



TREATMENT OF SNAKE BITES. 



people in dilFerent ways. Treatment 
of the part bitten. — The great thing is 
to prevent the poison getting into the , 
blood ; and, if possible, to remove the j 
whole of it at once from the body. A j 
pocket-handkerchief, a piece of tape 
or cord, or, in fact, of anything that 
is at hand, should be tied tightly 
roimd the part of the body bitten ; if 
it be the leg or arm, immediately a6ove 
the bite, and between it and the heart. 
The bite should then be sucked seve- 
ral times by any one who is near. 
There is no danger in this, provided 
the person who does it has not got the 
skin tiiken off any part of his mouth. 
What has been sucked into the mouth 
should be immediately spit out again. 
But if those who are near have suliici- 
ent nerve for the operation, and a suit- 
able instrument, they should cut out 
the central part bitten, and then bathe 
the wound for some time with warm 
water, to make it bleed freely. The 
wound should afterwards be rubbed 
with a stick of lunar caustic, or, what 
is better, a solution of this — sixty 
grains of lunar caustic dissolved in an 
ounce of water — should be dropped 
.uto it. The band should be ke|)t on 
the part during the whole of the time 
that these means are being adopted. 
The wound should afterwards be co- 
vered with lint dipped in cold water. 
The best plan, however, to be adopted, 
if it can be managed, is the following : 
— Take a common wdne-glass, and, 
holding it upside down, put a lighted 
candle or a spirit - lamp into it for a 
minute or two. This will take out 
the air. Then clap the glass suddenly 
over the bitten part, and it will become 
attached, and hold on to the flesh. 
The glass being nearly empty, the 
blood containing the poison will, in 
consequence, flow into it from the 
wound of its own accord. This pro- 
cess should be repeated three or four 
times, and the wound sucked, or 
v/ashed with warm water, before each 
amplication of the glass. As a matter 
of course, when the glass is removed, 
all the blood should be washed out of 
it before it is applied again. Consti- 
I'uiional Treatment. — There is mostly 
at first great depression of strength in 



these cases, and it is therefoi'e requi- 
site to give some stimulant; a glass of 
hot brandy - and - water, or twenty 
drops of sal-volatile, is the be ;t that 
can be given. When the strength has 
returned, and if the patient has not 
already been sick, a little mustard in 
hot water should be given, to make 
him so. If, on the other hand, as is 
often the case, the vomiting is exces- 
siv^e, a ]?rge mustard poultice should 
be placed over the stomach, and a grain 
of solid opium swallowed in the fonn 
of a pill, for the purpose of stopping it. 
Only one of these pills should be given 
by a non-professional person. In all 
cases of bites from snakes, send for 
a surgeon as quickly as possible, and 
act according to the above directions 
until he arrives. If he is within any 
reasonable distance, content yourself 
by putting on the band, sucking the 
wound, applying the glass, and if 
necessary, giving a little brandy-and- 
water. 

3. Bites of Dogs. — For obvious rea- 
sons, these kinds of bites are more 
frequently met with than those of 
snakes. The treatment is the same as 
that for snake-bites, more especially 
that of the bitten part. The majority 
of writers on the subject are in favour 
of keeping the wound open as long as 
possible. This may be done by put- 
ting a few beans on it, and then by 
applying a large linseed-meal poultice 
over them. 

Injuries and Accidents to 

Bones. 
Dislocation of Bones. — When the end 
of a bone is pushed out of its natural 
position, it is said to be dislocated. 
This may be caused by violence, dis- 
ease, or natural weakness of the parts 
about a joint. Symptoms. — Deformity 
about the joint, 'with unnatural pro- 
minence at one part and depression at 
another. The limb may be shorter or 
longer than usual, and is stiff and un- 
able to be moved, differing in these 
last two respects from a broken limb, 
which is mostly shorter, never longer 
than usual, and which is always more 
moveable. Treatment. — So much prac- 
tical science and tact are requisite in 



ACCIDENTS AND INJURIES. 



171 



order to bring a dislocated bone into 
its proper position again, that we 
strongly advise the reader never to 
interfere in these cases ; unless, in- 
deed, it is altogether impossible to ob- 
tain the services of a surgeon. But 
because any one of us may very possi- 
bly be placed in that emergency, we 
give a few rough rules for the reader's 
guidance. In the first place make the 
joint, from which the bone has been 
displaced, perfectly steady, either by 
fixing it to some firm object or else 
by holding it with the hands; then 
pull the dislocated bone in a direction 
towards the place from which it has 
been thrust, so that, if it moves at 
all from its unnatural position, it may 
have the best chance of returning to 
its proper place. Do not, however, 
pull or press against the parts too vio- 
lently, as you may, perhaps, by doing 
80, rupture blood-vessels, and produce 
most serious consequences. When 
you do attempt to reduce a dislocated 
bone, do it as quickly as possible after 
the accident has taken place, every 
hour making the operation more diffi- 
cult. When the patient is very strong, 
he may be put into a warm bath until 
he feels faint, or have sixty drops of 
antimonial wine given him every ten 
minutes until he feels sickish. These 
two means are of great use in relaxing 
the muscles. If the bone has been 
brought back again to its proper place, 
keep it there by means of banda,ges ; 
and if there is much pain about the 
joint, apply a cold lotion to it, and 
keep it perfectly at rest. The lotion 
should be, a dessert-spoonful of Gou- 
lard's extract, and two table-spoonfuls 
of vinegar, mixed in a pint of water. 
Leeches are sometimes necessary. Un- 
less the local pain, or general feverish 
symptoms, are great, the patient's diet 
should be the same as usual. Dislo- 
cations may be reduced a week, or 
even a fortnight, after they have taken 
place. As, therefore, although the 
sooner a bone is reduced the better, 
there is no very great emergency, and 
as the most serious consequences may 
follow improper or too violent treat- 
ment, it is always better for people in 
these cases to do too little than too 



much ; inasmuch as the good w^hich has 
not yet may still be done, whereas the 
evil that has been done cannot so 
easily be undone. 

Fractures of Bones. — Symptoms. — 
1. Deformity of the part. 2. Unnatu- 
ral looseness. 3. A grating sound 
when the two ends of the broken bone 
are rubbed together. 4. Loss of natu- 
ral motion and power. In some casea 
there is also shortening of the limb. — 
Fracture takes piace from several 
causes, as a fall, a blow, a squeeze, 
and sometimes from the violent action 
of muscles. Treatment. — In cases 
where a surgeon cannot be procured 
immediately after the accident, the 
following general rules are offered for 
the reader's guidance : — The broken 
limb should be placed and kept as 
nearly as possible in its natural po 
sition. This is to be done by first 
pulling the two portions of ,the bone 
in opposite directions, until the limb 
becomes as long as the opposite one, 
and then by applying a splint, and 
binding it to the part by means of 
a roller. When there is no defor- 
mity, the pulling is of course un- 
necessary. If there is much swelling 
about the broken part, a cold lotion is 
to be applied. This lotion [ivhich we 
will call lotion No. 1) may be thus 
made : — Mix a dessert-spoonful of 
Goulard's extract and two table-spoon- 
fuls of vinegar in a pint of water. 
When the leg or arm is broken, al- 
ways, if possible, get it to the same 
length and form as the opposite limb. 
The broken part should be kept per- 
fectly quiet. When a broken limb is 
deformed, and a particular muscle is 
on the stretch, place the limb in such 
a position as will relax it. This will 
in most cases cure the deformity. 
Brandy and water, or sal-volatile and 
water, are to be given when the 
patient is faint. Surgical aid should, 
of course, be procured as soon as pos- 
sible 

Joints, Injuries to.— All kinds 
of injuries to joints, of whatever de- 
scription, require particular attention, 
in consequence of the violent inflam- 
mations which are so liable to take 
place in these parts of the body, and 



172 



BRUISES AND CUTS. 



which do so much mischief in a little 
time. The joint injured should al- 
ways be kept perfectly at rest; and 
when it is very painful, and the skin 
about it red, swollen, hot, and shining, 
at the same time that the patient has 
general feverish symptoms, such as 
great thirst and head-ache — leeches, 
and when they drop off, warm poppy 
fomentations, are to be applied; the 
No. I pills above-mentioned are to be 
given (two are a dose for a grown per- 
son) with a black draught three hours 
afterwards. Give also two table- 
spoonfuls of the fever-mixture every 
four hours, and keep the patient on 
low diet. When the injury and 
swelling are not very great, warm ap- 
plications, with rest, low diet, and a 
dose of aperient medicine, will be 
sufficient. When a joint has received 
a penetrating wound, it will require 
the most powerful treatment, and can 
only be properly attended to by a 
surgeon. The patient's friends will 
have to use their own judgment to a 
great extent in these and in many 
other cases, as to when leeches, fever 
mixture, &c., are necessary. A uni- 
versal rule, however, without a single 
exception, is always to rest a joint well 
after it has been injured in any way 
whatever, to purge the patient, and 
to keep him on low diet, without beer, 
unless he has been a very great 
drinker indeed, in which case he may 
still be allowed to take a little; for if 
the stimulant that a person has been 
accustomed to in excess be all taken 
away at once, he is very likely to 
have an attack of delirium tremens. 
The quantity given should not, how- 
ever, be much — say a pint, or, at the 
most, a pint and a half per day. 
Rubbing the joint with opodeldoc, or 
the application of a blister to it, is of 
great service in taking away the 
thickenings, which often remain after 
all heat, pain, and redness have left 
an injured joint. Great care should 
be observed in not using a joint too 
quickly after it has been injured. 
When the shoulder- joint is the one 
injured, the arm should be bound 
tightly to the body by means of a 
linen or flannel roller, and the elbow 



raised ; when the elbow, it should be 
kept raised in the straight position, 
on a pillow ; when the wrist, it should 
be raised on the chest, and suspended 
in a sling ; when the knee, it should 
be kept in the straight position ; and, 
lastly, when the ankle, it should be 
a little raised on a pillow. 

Bruises, Lacerations, and 

Cuts. — Wherever the bruise may be, 
or however swollen or discoloured the 
skin may become, two or three appli- 
cations of the extract of lead, kept to 
the part by means of lint, will, in an 
hour or little more, remove all pain, 
swelling, and tenderness. Simple or 
clean cuts only require the edges of 
the wound to be placed in their exact 
situation, drawn close together, and 
secured there by one or two slips of 
adhesive plaster. When the wound, 
however, is jagged, or the flesh or 
cuticle lacerated, the parts are to be 
laid as smooth and regular as possible, 
and a piece of lint, wetted in the ex- 
tract of lead, laid upon the wound, 
and a piece of greased lint placed 
above it to prevent the dressing stick- 
ing ; the whole covered over to pro 
tect from injury, and the part dressed 
in the same manner once a day till 
the cure is effected. (See also p. 143). 

Bruises and their Treat- 
ment. — The best application for a 
bruise, be it large or small, is moist 
warmth ; therefore, a warm bread- 
and-water poultice in hot moist flan- 
nels should be put on, as they supple 
the skin. If the bruise be very 
severe, and in the neighbourhood of a 
joint, it will be well to apply ten or 
a dozen leeches over the whole bruised 
part, and afterwards a poultice. But 
leeches should not be put on young- 
children. If the bruised part be the 
knee or the ankle, walking should 
not be attempted till it can be per- 
formed without pain. Inattention to 
this point often lays the foundation 
for serious mischief in these joints, 
especially in the case of scrofulous 
persons. In all conditions of bruises 
occurring in children, whether swel- 
lings or abrasions, no remedy is so 
quick or certain of effecting a cure as 




(See Directions for Escaping Jrom I' ire, p. 39 1./' 



To face p. 173. 



ACCIDENTS AND INJURIES. 



173 



the pure extract of lead applied to 
the part. (See also p» 143. ) 

Burns and Scalds. 

B'irns and Scalds being essen- 
tially the same in all particulars, and 
differing only in the manner of their 
production, may be spoken of toge- 
ther. As a general rule, scalds are 
less severe than burns, because the 
heat of water, by which are mostly 
produced, is not, even when it is boil- 
ing, so intense as that of flame ; oil, 
hoAvever, and other liquids, whose 
boiling-point is high, produce scalds 
of a very severe nature. Burns and 
scalds have been divided into three 
classes. The first class comprises 
those where the burn is altogether 
superficial, and merely reddens the 
skin ; the second, where the injury is 
greater, . and we get little bladders 
containing a fluid(called serum) dotted 
over the affected part ; in the third 
class we get, . in the case of burns, a 
charring, and in that of scalds, a 
softening or pulpiness, perhaps a com- 
plete and immediate separation of 
the part. This may occur at once, or 
in the course of a little time. The 
pain from the second kind of burns 
is much more severe than that in the 
other two, although the danger, as a 
general rule, is less than it is in the 
third class. These injuries are much 
miore dangerous when they take place 
on the trunk than when they happen 
on the arms or legs. The danger 
arises more from the extent of surface 
that is burnt than from the depth to 
which the burn goes. This rule, of 
course, has certain exceptions ; be- 
cause a small burn on the chest or 
belly penetrating deeply is more dan- 
gerous than a more extensive but 
superficial one on the arm or leg. 
When a person's clothes are in flames, 
the best way of extinguishing them 
is to wind a rug, or some thick mate- 
rial, tightly round the whole of the 
body. 

Treatment of the First Class of Burns 
and Scalds. — Of the part affected. — 
Cover it immediately with a good 
coating of common flour, or better 
still with finely -powdered whiting, or 



cotton-wool with flour dredged well 
into it. The great thing is to keep 
the affected surface of the skin from 
the contact of the air. The part will 
shortly get well, and the skin may or 
may not peel off. Constitutional Treat- 
ment. — If the burn or scald is not 
extensive, and there is no prostration 
of strength, this is very simple, and 
consists in simply giving a little 
aperient medicine — pills (No. 2), as 
follows : — Mix 5 grains of blue pill 
and the same quantity of compound 
extract of colocynth, and make into 
two pills — the dose for a full-grown 
person. Three hoiirs after the pills 
give a black draught. If there are 
general symptoms of fever, such as 
hot skin, thirst, head-ache, &c., &c., 
two tablespoonfuls of fever-mixture 
are to be given every four hours. 
The fever-mixture, we remind our 
readers, is made thus : — Mix a drachm 
of powdered nitre, 2 drachms of car- 
bonate of potash, 2 teaspoonfuls of 
antimonial wine, and a tablespoonful 
of sweet spirits of nitre, in half a 
pint of water. 

Second Class. Local Treatnnent. — 
As the symptoms of these kinds of 
burns are more severe than those of 
the first class, so the remedies appro- 
priate to them are more powerful. 
Having, as carefully as possible, re- 
rcoved the clothes from the burnt 
surface, and taking care not to break 
the bladders, spread the following 
liniment (No. i) on a piece of linen 
or lint — ^not the fluffy side — and apply 
it to the part ; the liniment should 
be equal parts of lime-water and lin- 
seed-oil, well mixed. If the burn is 
on the trunk of the body, it is better 
to use a warm linseed-meal poidtice. 
After a few days dress the wound 
with Turner's cerate. If the burn 
is at the bend of the elbow, place the 
arm in the straight position ; for if it 
is bent, the skin, when healed, will be 
contracted, and the arm, in all pro- 
bability, always remain in the same 
unnatural position. This, indeed, 
applies to all parts of the body ; 
therefore, always place the part af- 
fected in the most stretched position 
possible. Constitutional Treatment.—' 



174 



J3UBNS AND SCALDS. 



The same kind of treatment is to be 
used as for the first class, only it must 
be more powerful. Stimulants are 
more often necessary, but must be 
given with great caution. If, as is 
often the case, there is great irrita- 
bility and restlessness, a dose of 
opium (paregoric, in doses of from 
sixty to a hundred drops, according 
to age, is best) is of great service. 
The feverish sjonptoms will require 
aperient medicines and the fever- 
mixture. A drink made of about a 
tablespoonful of cream of tartar and 
a little lemon-juice, in a quart of 
warm water, allowed to cool, is a 
ver}^ nice one in these cases. The 
diet throughout should not be too 
low, especially if there is mxich dis- 
charge from the wound. After a few 
days it is often necessary to give 
wine, ammonia, and strong beef-tea. 
These should be had recourse to 
when the tongue gets dry and dark 
and the pulse weak and frequent. If 
there should be, after the lapse of a 
week or two, pain over one particular 
part of the belly, a blister should 
be put on it, and a powder of mercury 
and chalk — grey powder and Dover's 
powder (two grains of the former and 
fiVe of the latter) given three times a 
day. Affections of the head and 
chest also frequently occur as a con- 
sequence of these kinds of burns, but 
no one who is not a medical man can 
treat them. 

Third Glass. — These are so severe 
as to make it impossible for a non- 
professional person to be of much ser- 
vice in attending to them. AVhen 
they occur a surgeon should always 
be sent for. Until he arrives, how- 
ever, the following treatment should 
be adopted : — Place the patient full 
length on his back, and keep him 
warm. Apply fomentations of flan- 
rels wrung out of boiling water and 
sr-rinkled with spirits of turpentine 
V J the part, and give wine and sal- 
vo, atile in such quantities as the 
pio-itration of strength requires ; al- 
ways bearing in mind the great fact 
that you have to steer between two 
quicksands— death from present pros- 
tration and death from future excite- 



ment, which will always be increased 
in proportion to the amount of sti- 
mulants given. Give, therefore, only 
just as much as is absolutely neces- 
sary to keep life in the body. 

Concussion of Brain— Stun- 
ning. — This may be caused by a blow 
or a faU, Symptoms—Cold skin; weak 
pulse ; almost total insensibility ; 
slow, weak breathing ; pupil of the 
eye sometimes bigger, sometimes 
smaller, than natural ; inability to 
move ; unwillingness to answer when 
spoken to. These symptoms come on 
directly after the accident . Treatmen t . 
— Place the patient quietly on a warm 
bed, send for a surgeon, and do no- 
thing else for the first four or six hours. 
After this time the skin will become 
hot, the pulse full, and the patient 
feverish altogether. If the surgeon 
has not arrived by the time these 
symptoms have set in, shave the pa- 
tient's head, and apply the following 
lotion (No. 2) : Mix half an ounce of 
sal-ammoniac, two tablespoonfuls of 
vinegar, and the same quantity of 
gin or whisky, in half a pint of 
water. Then give this pill (No. 1) : 
Mix five grains of calomel and the 
same quantity of antimonial powder 
with a little bread-crumb, and make 
into two pills. Give a black draught 
three hours after the pill, and two 
tablespoonfuls of the above-mentioned 
fever- mixture every four hours. Keep 
on low diet. Leeches are sometimes 
to be applied to the head. These 
cases are often followed by violent 
inflammation of the brain. They 
can, therefore, only be attended to 
properly throughout by a surgeon. 
The great thing for people to do in 
these cases is — nothing ; contenting 
themselves with putting the patient 
to bed, and waiting the arrival of a 
surgeon. 

The Cholera, and Autumnal 

Complaints. — To oppose cholera, 

there seems no surer or better means 

i than cleanliness, sobriety, and ju- 

I dicious ventilation. Where there is 

I dirt, that is the place for choler? ; 

I where windows and doors are kept 

most jealously shut, there cholera wiil 

find easiest entrance; and pfcupic -a^^ 



ACCIDENTS AND INJURIES. 



176 



indulge iu intemperate diet during the 
hot days of autumn, are actually 
courting death. To repeat it, cleanli- 
ness, sobriety, and free ventilation 
almost always defy the pestilence ; 
but in case of attack, immediate re- 
course should be had to a plajT^sician. 
The faculty say that a large number 
of lives have been lost in many sea- 
sons solely from delay in seeking 
medical assistance. They even assert 
that, taken early, the cholera is by no 
means a fatal disorder. The copious 
use of salt is recommended on very 
excellent authority. Other autumnal 
complaints there are, of which diar- 
rhoea is the worst example. They 
come on with pain, flatulence, sickness, 
with or without vomiting, followed 
by loss of appetite, general lassitude, 
and weakness. If attended to at the 
first appearance they may soon be 
conquered; for which purpose it is 
necessary to assist nature in throwing 
off the contents of the bowels, which 
may be done by means of the following 
prescription : — Take of calomel 3 grains, 
rhubarb 8 grains ; mix, and take it in 
a little honey or jelly, and repeat the 
dose three times, at the intervals of 
four or five hours. The next purpose 
to be answered is the defence of the 
lining membrane of the intestines from 
their acrid contents, which will be 
best effected by drinking copiously of 
linseed tea, or of a drink made by 
pouring boiling water on quince-seeds, 
which are of a very mucilaginous na- 
ture; or, what is still better, full 
draughts of whey. If the complaint 
continue after these means have been 
employed, some astringent or binding 
medicine will be required, as the sub- 
joined:— Take of prepared chalk 2 
drachms, cinnamon-water 7 oz., syrup 
of poppies 1 oz. ; mix, and take 3 table- 
spoonfuls every four hours. Should 
this fail to complete the cure, J oz. of 
tincture of catechu, or of kino, may 
be added to it, and then it will seldom 
fail; or a teaspoonful of kino alone, 
with a little water, every three hours, 
till the diarrhosa is checked. While 
any symptoms of derangement are 
present, particular attention must be 
paid to the diet, which should be of a 



soothing, lubricating, and light nature, 
as instanced in veal or chicken broth, 
which should contain but little salt. 
Rice, batter and bread puddings will 
be generally relished, and^ be eaten 
with advantage; but the stomach is too 
much impaired to digest food of a more 
solid nature. Indeed, we should give 
that oi'gan, together with the bowels, 
as little trouble as possible, while they 
are so incapable of acting in their ac- 
customed manner. Much mischief is 
frequently produced by the absurd 
practice of taking tincture of rhubarb, 
which is almost certain of aggravating 
that species of disorder of which we 
have now iareated ; for it is a spirit as 
strong as brandy, and cannot fail of 
producing harm upon a surface which 
is rendered tender by the formation 
and contact of vitiated bile. But our 
last advice is, upon the first appear- 
ance of such symptoms as are above 
detailed, have immediate recourse to a 
doctor, where possible. 

Ginger Plaster, good for face-ache.— 
Take a piece of iDrown paper, cut it 
the size of the cheek, put it into a 
saucer, with just enough brandy to 
soak it — very little brandy will do 
this ; then powder the paper well with 
powdered or grated ginger ; put it on 
the face cold and wet, and let it re- 
main on till the paper gets dry. You 
may use this remedy with the great- 
est safety, putting a plaster on the 
same part of the face even twice a 
day without any fear of making the 
skin tender. When put on at night 
it will often give sleep and ease when 
other applications have quite failed to 
do so, and you need not disturb the 
sufferer to take off the brown paper 
when dry ; it will do no harm even if 
it remains on all night. The ginger 
will not irritate the skin. 

Tincture of Arnica for Bruises, d:c. 
— Tincture of arnica is often an excel- 
lent remedy for bruises. 

Substances in the Eye.— To 
remove fine particles of gravel, lime, 
&c., the eye should be syringed with- 
lukewarm water till free from them. 
Be particular not to worry the eye, 
under the impression that the sub- 



176 



EYE AFFECTIONS. 



stance is still there, which the enlarge- 
ment of some of the minute vessels 
makes the patient believe is actually 
the case. 

Sore Eyes. — Incorporate tho- 
roughly, in a glass mortar or vessel, 
one part of strong citron ointment 
with three parts of spermaceti oint- 
ment. Use the mixture night and 
morning, by placing a piece of the size 
of a pea in the corner of the eye 
affected. — Only to be used in cases of 
chronic or long-standing inflammation 
of the organ, or its lids . 

Iiime in tlie Eye.— Bathe the 
eye with a little weak vinegar and 
water, and carefully remove any little 
piece of lime which may be seen, with 
a feather. If any lime has got en- 
tangled in the eyelashes, carefully 
clear it away with a bit of soft linen 
soaked in vinegar- and- water. Violent 
inflammation is sure to follow; a smart 
purge must be therefore administered, 
and in all probability a blister must 
be applied on the temple, behind the 
ear, or nape of the neck. 

Stye in the Eye.— Styes are lit- 
tle abscesses which form between the 
roots of the eyelashes, and are rarely 
larger than a small pea. The best way 
to manage them is to bathe them fre- 
quently with warm water, or in warm 
poppy- water, if very painful. When 
they have burst, use an ointment com- 
posed of one part of citron ointment 
and four of spermaceti, well rubbed 
together, and smear along the edge of 
the eyelid. Give a grain or two of 
calomel with 5 or 8 grains of rhubarb, 
according to the age of the child, twice 
a week. The old-fashioned and appa- 
rently absurd practice of rubbing the 
stye with a ring, is as good and speedy 
a cure as that by any process of medi- 
cinal application ; though the number 
of times it is rubbed, or the quality of 
the ring and direction of the strokes, 
has nothing to do with its success. 
The pressure and the friction excite 
the vessels of the part, and cause an 
absorption of the effused matter under 
the eyelash. The edge of the nail will 
answer as well as a ring. 

Inflammation of the Eyelids. 
The following ointment has been 



found very beneficial in inflammations 
of the eyeball and edges of the eyelids : 
— Take of prepared calomel 1 scruple ; 
spermaceti ointment, ^ oz . Mix them 
well together in a glass mortar : apply 
a small quantity to each corner of the 
eye every night and morning, and also 
to the edges of the lids, if they are 
affected. If this should not eventually 
remove the inflammation, elder-flower 
water may be applied three or four 
times a day, by means of an ej'e-cup. 
The bowels should be kept in a laxa- 
tive state by taking occasionally a 
quarter of an ounce of Cream of Tartar 
or Epsom salts. 

Pasting'. — It is said by many able 
physicians that fasting is a means of 
removing incipient disease, and of re- 
storing the body to its customary 
healthy sensations. Howard, the cele- 
brated philanthropist (says a writer), 
used to fast one day in every week. 
Napoleon, when he felt his system 
unstrung, suspended his wonted repast, 
and took his exercise on horseback. 

Convulsions. 

Convulsions come on so suddenly, 
often without the slightest warning, 
and may prove fatal so quickly, that 
all people should be acquainted at least 
with their leading symptoms and treat- 
ment, as a few moments, more or less, 
will often decide the question between 
life and death. The treatment, in 
very many cases at least, to be of the 
slightest use, should be immediate, as 
a person in a fit (of apoplexy, for in- 
stance) may die while a surgeon is 
being fetched from only the next 
street. We shall give, as far as the 
fact of our editing a work for non- 
professional readers will permit, the 
peculiar and distinctive symptoms of 
the various kinds, and the immediate 
treatment to be adopted in each case. 
Apoplexy. —These fits may be 
divided into two kinds —the strong 
and the weak. 

I The Strong Kind. — These cases 
mostly occur in stout, strong, short- 
necked, bloated-faced people, who are 

I in the habit of living well. Symptoms. 

' — The patient may or may not have 
had headache, sparks before his eyes, 



APOPLEXY AND EPILEPSY. 



177 



with confusion of ideas and giddiness, 
for a day or two before the attack. 
When it takes place he falls down 
insensible; the body becomes para- 
lyzed, generally more so on one side 
than the other ; the face and head are 
hot, and the bloodvessels about them 
swollen; the pupils of the eyes are 
larger than natural, and the eyes 
themselves are fixed; the mouth is 
mostly drawn down at one corner ; the 
breathing is like loud snoring; the 
pulse full and hard. Treatment. — 
Plaae the patient immediately in bed, 
wifch his head well raised; take off 
everything that he has round his neck, 
and bleed freely and at once from the 
arm. If you have not got a lancet, 
use a penknife, or anything suitable 
that may be at hand. Apply warm 
mustard poultices to the soles of the 
feet and the insides of the thighs and 
legs; put two drops of castor oil, 
mixed up with eight grains of calomel, 
on the top of the tongue, as far back 
as possible : a most important part of 
the treatment being to open the bowels 
as quickly and freely as possible. The 
patient cannot swallow; but these 
medicines, especially the oil, will be 
absorbed into the stomach altogether 
independent of any voluntary action. 
If possible, throw up a warm turpen- 
tine clyster (two tablespoonfuls of 
oil of turpentine in a pint of warm 
gruel) ; or, if this cannot be obtained, 
one composed of about a quart of warm 
salt-and-water and soap. Cut off the 
hair, and apply rags dipped in weak 
vinegar- and- water, or weak gin-and- 
water, or even simple cold water, to 
the head. If the bloodvessels about 
the head and neck are much swollen, 
put from eight to ten leeches on the 
temple opposite to the paralyzed side 
of the body. Always send for a doc- 
tor immediately, and act according 
to the above rules, doing more or less 
according to the means at hand, and 
the length of time that must neces- 
sarily elapse until he arrives. A pint, 
or even a quart of blood in a very 
strong person, may be taken away. 
When the patient is able to swallow, 
give him the No. 1 pills, and the JN"o. 
1 mixture directly. [The No. 1 pills 



are made as follows : — Mix 5 grains of 
calomel and the same quantity of anti- 
monial powder with a little bread- 
crumb : make into two pills, the dose 
for a full-grown person. For the No. 
1 mixture, dissolve an ounce of Epsom 
salts in half a pint of senna tea : take 
a quarter of the mixture as a dose.] 
Kepeat these remedies if the bowels 
are not well opened. Keep the pa- 
tient's head well raised, and cool, as 
above. Give very low diet indeed: j 
gruel, arrowroot, and the like. When 
a person is recovering, he should have 
blisters applied to the nape of the 
neck, his bowels should be kept well 
open, light diet given, and fatigue, 
worry, and excess of all kinds avoided. 
The Weak Kind. Symptoms. — These 
attacks are more frequently preceded 
by warning symptoms than the first 
kind. The face is pale, the pulse 
weak, and the body, especially the 
hands and legs, cold. After a little 
while, these symptoms sometimes alter 
to those of the first class in a mild 
degree. Treatment. — At first, if the 
pulse is very feeble indeed, a little 
brandy- and- water or sal- volatile must 
be given. Mustard poultices are to 
be put, as before, to the soles of the 
feet and the insides of the thighs and 
legs. Warm bricks, or bottles filled 
with warm water, are also to be placed 
under the arm-pits. When the 
strength has returned, the body be- 
come warmer, and the pulse fuller 
and harder, the head should be shaved, 
and wet rags applied to it, as before 
described. Leeches should be put, as 
before, to the temple opposite the side 
paralyzed ; and the bowels should be 
opened as freely and as quickly as pos- 
sible. Bleeding from the arm is often 
necessary in these cases, but a non- 
professional person should rarely have 
recourse to it. Blisters may be ap- 
plied to the nape of the neck at once. 
The diet in these cases should not be 
so low as in the former - indeed, it is 
often necessary, in a day or so after 
one of these attacks, to give wine, 
strong beef- tea, &c., according to the 
condition of the patient's strength. 

Distinctions between Apoplexy and 
Elpile;psy.-'l, Af)oplexy mostly ha 



178 



TO TELL APOPLEXY FROM DRUNKENNESS, 



pens in people over thirty, wliereas 
epilepsy generally occurs under that 
age ; at any rate for the first time. A 
person who has epileptic fits over 
thirty has generally suffered from 
them for some years, 2. Again, in 
apoplexy the body is paralyzed, and 
therefore has not the convulsions which 
take place in epilepsy. 3. The peculiar 
snoring will also distinguish apoplexy 
from epilepsy. 

DisUnctions between Apoplexy and 
Drunkenness. — 1. The known habits of 
the person. 2. The fact of a person 
who was perfectly sober and sensible 
a little time before being found in a 
state of insensibility, 3. The absence, 
in apoplexy, of the smell of drink on 
applying the nose to the mouth. 4. A 
person in a fit of apoplexy cannot be 
roused at all ; in drunkenness he 
mostly can, to a certain extent. 

Distinction between Ajjoplexy and 
Hysterics. — Hj^sterics mostly happen 
in young, nervous, unmarried women ; 
and are attended with convulsions, 
sobbing, laughter, throwing about of 
the body, &c., &c. 

Distinction between Apoplexy and 
Poisoning by Opium. — It is exceedingly 
difficult to distinguish between these 
two cases. In poisoning by opium, 
however, we find the peculiar smell of 
the drug in the patient's breath. We 
should also, in forming our opinion, 
take into consideration the person's 
previous conduct — whether he has 
been low and desponding for some 
timelbefore, or has ever talked about 
committing suicide. 

Epilepsy. — Falling Sickness. — 
These fits mostly happen, at any rate 
for the first time, to young people, 
and are more common in boys than 
girls. They are produced by numerous 
causes. Symptoms. — The fit may be 
preceded by pains in the head, pal- 
pitations, &c., &c. ; but it mostly 
happens that the person falls down 
insensible suddenly, and without any 
warning whatever. The eyes are dis- 
torted, so that only their whites can 
be seen ; there is mostly foaming from 
the mouth ; the fingers are clinclied ; 
and the body, especially on one side, 
is much agitated ; the tongue is often 



thrust out of the mouth. When the 
fit goes off, the patient feels drowsy 
and faint, and often sleeps soundly for 
some time. Treatment. — Dviring the 
fit, keep the patient flat on his back, 
with his head slightly raised, and 
prevent him from doing any harm to 
himself ; dash cold water into his face, 
and apply smelling-salts to his nose ; 
loosen his shirt-collar, &c. ; hold a 
piece of wood about as thick as a fin- 
ger — the handle of a tooth-brush or 
knife will do as well — between the 
two rows of teeth, at the back part of 
the mouth. This will prevent the 
tongue from being injured. A tea- 
spoonful of common salt thrust into 
the patient's mouth, during the fit, is 
of much service. The after-treatment 
of these fits is various, and depends 
entirely on their causes. A good ge- 
neral rule, however, is always to keep 
the bowels well open, and the patient 
quiet, and free from fatigTie, worry, 
and excess of all kinds. 

Fainting Fits are sometimes very 
dangerous, and at others perfectly 
harmless ; the question of danger de- 
pending altogether upon the causes 
which have produced them, and which 
are exceedingly various. For instance, 
fainting produced by disease of the 
heart is a very serious symptom in- 
deed ; whereas that arising from some 
slight cause, such as the sight of 
blood, &c. , need cause no alarm what- 
ever. The symptoms of simple faint- 
ing are so well known that it would 
be quite superfluous to enumerate 
them here. The treatment consists in 
laying the patient at full length upon 
his back, mth his head upon a level 
with the rest of his body, loosening 
everything about the neck, dashin;.- 
cold water into the face, and sprink- 
ling vinegar -and -water about the 
mouth ; applying smelling-salts to the 
nose; and, when the patient is able 
to swallow, in giving a little warjii 
brandy-and-water, or about 20 drops 
of sal- volatile in water. 

Hysterics. — These fits take place, fur 
the most part, in young, nervous, un- 
married women. They happen mueli 
less often in married women ; and even 
{in some i-are cases indeed) in men. 



THE TREATMENT OF HYSTERICS. 



179 



Young women who are subject to 
these lits are apt io think that they 
are suffering from all " the ills that 
flesh is heir to ;" and the false symp- 
toms of disease which they show are 
so like the true ones, that it is often 
exceedingly difficult to detect the dif- 
ference. The fits themselves are 
mostly preceded by great depression 
of spirits, shedding of tears, sickness, 
palpitation of the heart, &c. A pain, 
as if a nail were being driven in, is 
also often felt at one particular part 
of the head. In almost all cases, 
when a fit is coming on, pain is felt on 
the left side. The pain rises gradu- 
ally until it reaches the throat, and 
then gives the patient a sensation as 
if she had a pellet there, which pre- 
vents her from breathing properly, 
and, in fact, seems to threaten actual 
suffocation. The patient now gene- 
rally becomes insensible, and faints ; 
the body is thrown about in all di- 
rections, froth issues from the mouth, 
incoherent expressions are uttered, 
and fits of laughter, crying, or scream- 
ing, take place. When the fit is 
going off, the patient mostly cries bit- 
terly, sometimes knowing ail, and at 
others nothing, of what has taken 
place, and feeling general soreness all 
over the body. T'reatment during the 
Jit — Place the body in the same posi- 
tion as for simple fainting, and treat, 
in other respects, as directed in the 
article on Epilepsy. A Iways well loosen 
ilie patit^iit^s stays ; and, when she is 
recovering, and able to swallow, give 
twenty drops of sal- volatile in a little 
water. The afte^'-treatment of these 
cases is very various. If the patient 
is of a strong constitution, she should 
live on plain diet, take plenty of 
exercise, and take occasional doses of 
castor oil, or an aperient mixture. If, 
as is mostly the case, the patient is 
weak and delicate, she will require a 
different mode of treatment altogether. 
Good nourishing diet, gentle exercise, 
cold baths, occasionally a dose of 
myrrh and aloes pills at night, and a 
dos48 of compound iron piUs twice a ! 
day. [As to the myrrh and a oes 
mJ's, ten grains made into two pills 
'-i ^ a dose for a full grown person. Of 



the compound iron pills the dose for 
a full-grown person is also ten grains 
naade into two pills.] In every case, 
amusing the mind, and avoiding all 
causes of over-excitement, are of great 
service in bringing about a permanent 
cure. 

Liver Complaint and Spasms. — The 
following is recommended from per- 
sonal experience : — Take four ounces 
of dried dandelion root, one ounce of 
the best ginger, a quarter of an ounce 
of Columba root ; bruise and boil alto- 
gether in three pints of water till it is 
reduced to a quart : strain, and take 
a wine-glassful every four hours. It 
is a " safe and simple medicine for 
both liver complaint and spasms." 

Lmnhago. — A "new and successful 
mode" of treating Lumbago, advocated 
by Dr. Day, is a form of counter-irri- 
tation, said to have been introduced 
to general notice by the late Sir An- 
thony Carlisle, and which consists in 
the instantaneous application of a flat 
iron button, gently heated in a spirit- 
lamp, to the skin. Dr. Corrigau 
published an account of some cases 
very successfully treated by nearly 
similar means. Dr. Corrigan's plan 
was however, to touch the surface of 
the part affected, at intervals of half 
an inch, as lightly and rapidly as pos* 
sible. Dr. Day has found greater ad- 
vantages to result from drawing the 
flat surface of the heated button 
lightly over the affected part, so as to 
act on a greater extent of surface. 
The doctor speaks so enthusiastically 
of the benefit to be derived from this 
practice, that it is evidently highly 
deserving attention. 

Indigestion affecting the Heart. — 
Where palpitation occurs from in- 
digestion, the treatment must be 
directed to remedy that disorder ; 
when it is consequent on a plethoric 
state, purgatives will be effectual. In 
this case the patient should abstain 
from every kind of diet likely to pro- 
duce a plethoric condition of bos'y. 
Animal food and fermented liquor 
must be particularly avoided. Too 
much indulgence in sleep will also 
prove injurious. When the attacks 
arise from nervous irritability, the ex- 



180 POISONS AND THEIR ANTIDOTES. 

citement must be allayed by cbange \ Foisons 

of air, and a tonic diet. Should the ' „ , ,, , 'i • j. ^ i 

pabDitation originate from organic de- ^^^}^ ^^ the next subject for remark ; 
rangement, it must be, of course, be- ^^^ ^^ anticipate more detailed in- 
yond domestic management. Luxu- structions for the treatment of per- 
ilous living, indolence, and tight- sons poisoned, by giving a simple List 
lacing often produce this affection: of the Principal Poisons, with their 
such cases are to be conquered with a Antidotes or Eemedies. 
little resolution. ' 

Oil of Vitriol ) 

Aquafortis > Magnesia, Chalk, Soap-and-Water. 

Spirit of Salt ) 

Tartar Emetic Oily Drinks, Solution of Oak-bark. 

Salt of Lemons, or ... ) Chalk, Whiting, Lime, or Magnesia and "Water. 
Acid of Sugar \ Sometimes an Emetic Draught. 

Prussic Acid \ -^^^^^P ^^ back, Smelling Salts to nose, Artificial 
\ Breathing, Chloride of Lime to nose. 

Pearl-ash 

Soap-Lees 

Smelling-Salts , -. . . , -^r- j txr j. 

^j^^Ye Lemon-juice, and Vmegar-and- Water. 

Hartshorn i 

Sal- Volatile / 

Arsenic 

^mit'lArse''nic":;;:::(^^,f^f^' ^™^;y^^*e^' Soap-and-Water, Sugar-and- 

King's Yellow, or ( ^^^*^^' ^'^^ ^^"^- 

Yellow Arsenic ^ 

Mercury ) 

Corrosive Sublimate... > Whites of Eggs, Soap-and-Water. 
Calomel ) 

Omum \ Emetic Draught, Vinegar-and- Water, dashing Cold 

Laudaniiin. J Water on chest and face, walking up and down for 

( two or three hours. 

Lead \ 

Sugar^of^LeadT. !*.!!.!! ( Epso»a Salts, Castor Oil, Emetics. 
Goulard's Extract ) 

Copper ] 

Blue-stone > Whites of Eggs, Sugar-and- Water, Castor Oil, Gruel. 

Verdigris ) 

Zinc Lime- Water, Chalk-and- Water, Soap-and-Water. 

Iron Magnesia, Warm Water. 

Henbane \ 

Hemlock f Emetics and Castor Oil; Brandy-and- Water, if ne- 

Nightshade y cessary. 

foxglove ) 

)isonous Food Emetics and Castor OiL 



POISONS AND THEIR ANTIDOTES. 



181 



The symptoms of poisoning may be 
known for the most part from those of 
some diseases which they are very 
like, from the fact of their coming on 
immediately after eating or drinking 
something ; whereas those of disease 
come on, in most cases at least, by de- 
grees, and with warnings. In most 
cases where poison is known, or sus- 
pected to have been taken, the first 
thing to be done is to empty the 
stomach well and immediately, by 
means of mustard mixed in warm wa- 
ter, or plain warm salt- and- water, or, 
better, this draught, which we call 
No. 1 : — Twenty grains of sulphate of 
zinc in an ounce and a half of water. 
This draught to be repeated in a quar- 
ter of an hour if vomiting does not 
ensue. The back part of the throat 
should be well tickled with a feather, 
or two of the fingers thrust doMoi it, 
to induce vomiting. The cases where 
vomiting must not be used are those 
where the skin has been taken off, 
and the parts touched irritated and 
inflamed by the poison taken, and 
where the action of vomiting would 
increase the evil. Full instructions 
are given in the article on each par- 
ticular poison» as to where emetics are 
or are not to be given. The best and 
safest way of emptying the stomach is 
by means of the stomach-pump, as in 
certain cases the action of vomiting is 
likely to increase the danger arising 
from the swollen and congested con- 
dition of the blood-vessels of the head, 
which often takes place. In the hands, 
however, of any one else than a sur- 
geon, it would be not only useless, 
but harmful, as a great deal of dex- 
terity, caution, and experience are 
required to use it properly. After 
having made these brief introductory 
remarks, we shall now proceed to 
particulars. 

Sulphuric Acid, or Oil of Vitriol (a 
clear, colourless liquid, of an oily ap- 
pearance). — Symptonns in those who 
have swallowed it. — Wlien much is 
taken, these come on immediately. 
There is great burning pain, extend- 
ing from the mouth to the stomach ; 
vomiting of a liquid of a dark coffee- 
'"'^lour, often mixed with shreds of 



flesh and streaks of blood ; the skin 
inside the mouth is taken off, and the 
exposed surface is at first white, and 
after a time becomes broA^iiish. There 
are sometimes spots of a brown colour 
round the lips and on the neck, caused 
by drops of the acid falling on these 
parts. There is great difficulty of 
breathing, owing to the swelling at 
the back part of the mouth. After a 
time there is much depression of 
strength, with a quick, weak pulse, 
and cold, clammy skin. The face is 
pale, and has a very anxious look. 
When the acid swallowed has been 
greatly diluted in water, the same 
kind of symptoms occur, only in a 
milder degree. Treatment. — Give a 
mixture of magnesia in milk-and- 
water, or, if this cannot be obtained, 
of finely-powdered chalk, or whiting, 
or even of the plaster torn down from 
the wajls or ceiling, in milk-and-water. 
The mixture should be nearly as thick 
as cream, and plenty of it given. As 
well as this, simple gruel, milk, or 
thick flour- and- water, are very useful, 
and should be given in large quantities. 
Violent inflammation of the parts 
touched by the acid is most likely to 
take place in the course of a little 
time, and can only be properly at- 
tended to by a surgeon; but if one 
cannot be obtained, leeches, the fever 
mixtures (the recipe for which appears 
repeatedly in previous paragraphs), 
thick drinks, such as barley-water, 
gruel, arrowroot, &c., must be had 
recourse to, according to the symp- 
toms of each particular case, and the 
means at hand. The inflamed condi- 
tion of the back part of the mouth 
requires particular attention. When 
the breathing is very laboured, and 
difficult in conseqtience, from fifteen 
to twenty leeches are to be imme- 
diately applied to the outside of the 
throat, and when they drop off, warm 
poppy fomentations constantly kept 
to the part. When the pain over the 
stomach is very great, the same local 
treatment is necessary; but if it is 
only slight, a good mustard poultice 
will be sufficient without the leeches. 
In all these cases, two tablespoonfuls 
of the fever- mixture should be dvea 



182 



POISONS AXD THEIR ANTIDOTES, 



every four hours, and only gruel or 
arrowroot allowed to be eaten for some 
days. 

Nitric Acid, commonly known as 
Aqua Fortis, or Red Spirit of Nitre (a 
straw-coloured fluid, of the consistence 
of water, and which gives off dense 
white fumes on exposure to the air). 
Symptoms produced in those who have 
swallowed it. — Much the same as in the 
case of sulphuric acid. In this case, 
however, the surface touched by the 
acid becomes yellowish. The tongue 
is mostly much swollen. TreatTnent. 
—The same as for sulphuric acid. 

Muriatic Acid, Spirit of Salt (a thin 
yellow fluid, emitting dense white 
fumes on exposure to the air). — This 
is not often taken as a poison. The 
symptoms and treatment are much the 
same as those of nitric acid. 

N.B. — In no case of poisoning by these 
three acids should emetics ever be given. 

Oxalic Acid, commonly called Salt of 
Lemons. — This poison may be taken 
by mistake for Epsom salts, which it 
is a good deal like. It may be distin- 
guished from them by its very acid 
taste and its shape, which is that of 
needle-formed crystals, each of which, 
if put into a drop of ink, will turn it 
to a reddish brown, whereas Epsom 
salts will not change its colour at all. 
When a large dose of this poison has 
been taken, death takes place very 
quickly indeed. Symptoms produced 
in those who have swalloiued it. — A 
hot, burning, acid taste is felt in the 
act of swallowing, and vomiting of a 
greenish brown fluid is produced, sooner 
or later, according to the quantity and 
strength of the poison taken. There 
is great tenderness felt over the sto- 
mach, followed by clammy perspira- 
tions and convulsions; the legs are 
often drawn up, and there is generally 
stupor, from which the patient, how- 
ever, can easily be roused, and always 
great prostration of strength. The 
pulse is small and weak, and the 
breathing faint. Treatment. — Chalk 
or magnesia, made into a cream with 
water, should be given in large quan- 
tities, and afterwards the emetic 
draught above prescribed, or some 
musfcard-and-water, if the draught 



cannot be got. The back part of the 
throat to be tickled with a feather, to 
induce vomiting. Arrowroot, gruel, 
and the like drinks are to be taken. 
When the prostration of strength is 
very great and the body cold, warmth 
is to be applied to it, and a little 
brandy-and-water, or sal-volatile and 
water, given. 

Prussic Acid (a thin, transparent, 
and colourless liquid, with a peculiar 
smell, which greatly resembles that of 
bitter almonds) . Symptoms produced 
in those who have swallowed it. — These 
come on immediately after the poison 
has been taken, and may be produced 
by merely smelling it. The patient 
becomes perfectly insensible, and falls 
down in convulsions — his eyes are 
fixed and staring, the pupils being 
bigger than natural, the skin is cold 
and clammy, the pulse scarcely per- 
ceptible, and the breathing slow and 
gasping. Treatment. — Very little can 
be done in these cases, as death'j takes 
place so quickly after the poison has 
been swallowed, when it takes place at 
all. The best treatment — which 
should always be adopted in all cases, 
even though the patient appears quite 
dead — is to dash quantities of cold 
water on the back, from the top of 
the neck downwards. Placing the 
patient under a pump, and pumping 
on him, is the best way of doing this. 
Smelling salts are also to be applied 
to the nose, and the chest well rubbed 
with a camphor liniment. 

Alkalies. — Potash, Soda, and -4m- 
monia, or common Smelling Saltt; with 
their principal preparations — Pearl- 
ash, Soap Lees, Liquor Potassce, Nitre, 
Sal Prunella, Hartshorn, and Sal- Vola- 
tile. Alkalies are seldom taken or given 
with the view of destroying life. They 
may, however, be swallowed by mis- 
take. Symptoms produced in thos6 
who have swallowed them. — There ia 
at first a burning, acrid taste in, and 
a sensation of tightness round, the 
throat, like that of strangling ; the 
skin touched is destroyed ; retching, 
mostly followed by actual vomiting, 
then sets in; the vomited matters 
often containing blood of a dark brown 
colour, with little shreds of flesh here 



POISONS AND THEIR ANTIDOTES. 



183 



and there, and always changing vege- 
table blue colours green. There 
is now great tenderness over the 
whole of the belly. After a little 
while, great weakness, with cold, 
clammy sweats, a quick weak pulse, 
and purging of bloody matters, takes 
place. The brain, too, mostly becomes 
affected. Treatme .. - Give two table- 
spoonfuls of vinegar or lemon-juice in 
a glassful of water every few minutes 
until the burning sensation is relieved. 
Any kind of oil or milk may also be 
given, and will form soap when mixed 
with the poison in the stomach. Bar- 
ley-water, gruel, arrowroot, linseed- 
tea, &c., are also very useful, and 
should be taken constantly, and in 
large quantities. If inflammation 
should take place, it is to be treated 
by applying leeches and warin poppy 
fomentations to the part where the 
pain is most felt, and giving two table- 
spoonfuls of the fever-mixture every 
f(jur hours. The diet in ail these cases 
should only consist of arrovt^root or 
gruel for the first few days, and then 
of weak broth or beef-tea for some 
time after. 

When very strong fumes of smelling- 
salts have in any way been inhaled, 
there is great ditnculty of breathing, 
and alarming pain in the mouth and 
nostrils. In this case let the patient 
inhale the steam of warm -vdnegar, and 
treat the feverish s3^mptoms as before. 
Arsenic. — Mostly seen under the 
form of white arsenic, or fly-powder, 
and yellow arsenic, or king's yellow. 
S;/niptoms produced in those lolio have 
swallowed it. — I'hese vary much, ac- 
cording to the form and dose in which 
the poison has been taken. There is 
faintness, depression, and sickness, 
with an intense burning pain in the 
region of the stomach, which gets 
worse and worse, and is increased by 
pressure. There is also vomiting of 
dark brown matter, sometimes mixed 
with blood; and mostly great thirst, 
with a feeling of tightness round, and 
of burning in, the throat. Purging 
also takes place, the matters brought 
away being mixed with blood. The 
pulse is small and irregular, and the 
skin sometimes cold and clammy, and 



at others hot. The breathing is pain- 
ful. Convulsions and spasms often 
occur. Treatment. — Give a couple of 
teaspoonfuls of mustard in a glass of 
water, to bring on or assist vomiting, 
and also use the other means elsewhere 
recommended for the purpose. A so- 
lution, half of lime-water and half of 
linseed-oil, well mixed, may be given, 
as well as plenty of arrowroot, gruel, or 
linseed- tea. Simple milk is also useful. 
A little castor-oil should be given, to 
cleanse the intestines of all the poison, 
and the after-symptoms treated on ge- 
neral principles. 

Corrosive Sublimate. — Mostly seen 
in the form of little heavy crystalline 
masses, which melt in water, and have 
a metallic taste. It is sometimes seen 
in powder. This is a most powerful 
poison. Symptoms. — These moitly 
come on imviediately after the poison 
has been taken. There is a coppery 
taste experienced in the act of swal- 
lowing, with a burning heat, extend- 
ing from the top of the throat down to 
the stomach; and also a feeling of 
great tightness round the throat. In 
a few minutes great pain is felt over 
the region of the stomach, and fre- 
quent vomiting of long, stringy, white 
masses, mixed with blood, takes place. 
There is also mostly great purging. 
The coimtenance is generally pale and 
anxious ; the pulse always small and 
frequent ; the skin cold and clammy, 
and the breathing difncult. Convul- 
sions and insensibility often occur, and 
are very bad symptoms indeed. The 
inside of the mouth is more or less 
s wollen. TreatTixent. — Mix the whites 
of a dozen eggs in two pints of cold 
water, and give a glassful of the mix- 
ture every three or four minutes, until 
the stomach can contain no more. If 
vomiting does not now come on natu- 
rally, and supposing the mouth is not 
very sore or much swollen, an emetic 
draught. No. 1, may be given, and vo- 
miting induced. [The No. 1 draught, 
we remind our readers, is thus niade : 
— Twenty grains of sulphate of zinc 
in an ounce and a half of water ; the 
draught to be repeated if vomiting 
does not take place in a quarter of 
an hour.] After the stomach has beea 



184 



POISONS AND THEIR ANTIDOTES. 



well cleaned out, milk, flour-and- 
water, linseed- tea, or barley-water, 
should be taken in large quantities. 
If eggs cannot be obtained, milk, 
or iiour-and-water, should be given 
as a substitute for them at once. 
When the depression of strength 
is very great indeed, a little warm 
brandy-and-water must be given. 
In the course of an hour or two 
the patient should take two table- 
spoonfuls of castor-oil, and if inflam- 
mation c-onies on, it is to be treated as 
directed in the article on acids and 
alkalies. The diet should also be the 
same. If the patient recovers, great 
soreness of the gums is almost certain 
to take place. The simplest, and at 
the same timie one of the best modes 
of treatment, is to wash them well 
three or four times a day with brandy- 
and-water. 

Calomel. — A heavy white powder, 
without taste, and insoluble in water. 
It has been occasionally known to de- 
stroy life. Symptoms. — Miich the 
same as in the case of corrosive sub- 
limate. Treatm^ent. — The same as for 
corrosive sublimate. If the gums are 
sore, wash them, as recommended in. 
the case of corrosive sublimate, with 
brandy-and-water three or four times 
a day, and keep the patient ou fluids, 
such as arrowroot, gruel, broth, or 
beef -tea, according to the other symp- 
toms. Eating hard substances would 
make the gums more sore and tender. 

Co-piper. — The preparations of this 
metal which are most likely to be the 
one producing poisonous symptoms, 
are hlue-stone and verdigris. People 
are often taken ill after eating food 
that has been cooked in copper sauce- 
pans. When anything has been cooked 
in one of these vessels, it sJiould never 
be allowed to cool in it. Symptoms. — 
Headache, pain in the stomach, and 
purging ; vomiting of green or blue 
matters, convulsions, and spasms. 
Treatment. — Give whites of eggs, 
sugar-and- water, castor-oil, and drinks 
such as arro^vroot and gruel. 

Tartar Emetic. — Seen in the form 
of a white powder, or crystals, with 
a slightly metallic taste. It has not 
often been known to destroy life. 



Symptoms. — A strong metallic taste 
in the act of swallowing, followed by 
a burning pain in the region of the 
stomach, vomiting, and great purging. 
The pulse is small and rapid, the skin 
cold and clammy, the breathing dif- 
ficult and painful, and the limbs often 
much cramped. There is also great 
prostration of strength. Treatment. — 
Promote the vomiting by giving plenty 
of warm water, or warm arrowroot and 
water. Strong tea, in large quantities, 
should be drunk ; or, if it can be ob- 
tained, a decoction of oak-bark. The 
after-treatment is the same as that for 
acids and alkalies ; the principal object 
in all these cases being to keep down 
the inflammation of the parts touched 
by the poison by the means of leeches, 
warm poppy fomentations, fever mix- 
tures, and very low diet. 

Lead, and its preparations, Sugar 
of Lead, Goidard's Extract, White 
Lead. — Lead is by no means an active 
poison, although it is popularly con- 
sidered to be so. It mostly afl'ects 
people by being taken into the system 
slowly, as in the case of painters and 
glaziers. A newly-painted house, too, 
often affects those living in it. Synij)- 
toms produced when taken in a large 
dose. — There is at first a burning, 
prickling sensation in the throat, to 
which thirst, giddiness, and vomiting 
follow. The belly is tight, swollen, 
and painful ; the pain being relieved 
by pressure. The bowels are mostly 
bound. There is great depression of 
strength, and a cold skin. Treatment. 
— Give an emetic draught (No. 1, see 
above) at once, and shortly afterwards 
a solution of Epsom salts in large quan- 
tities. A little brandy-and-water must 
be taken if the depression of strength 
is very great indeed. Milk, whites of 
eggs, and arrowroot are also useful. 
After two or three hours, cleanse the 
stomach and intestines well out with 
two tablespoonfuls of castor-oil, and 
treat the symptoms which follow ac- 
cording to the rules laid down in other 
parts of these articles. Symptoms when 
it is taken into ihe body slowly. — Head- 
ache, pain about the navel, loss of ap- 
petite and flesh, ofl'ensive breath, a 
hlueness of the edges of (he gurns ; tht 



POISONS AND THEIR ANTIDOTES. 



185 



!>elly is tight, hard, and knotty, and 
the pulse slow and languid. There is 
also sometimes a difficulty in swallow- 
ing. Treatment. — Give five grains of 
calomel and half a grain of opium di- 
rectly, in the form of a pill, and half 
an ounce of Epsom salts in two hours, 
and repeat this treatment until the 
bowels are well opened. Put the pa- 
tient into a warm bath, and throw up 
a clyster of warmish water when he is 
in it. Fomentations of warm oil of 
turpentine, if they can be obtained, 
should be put over the whole of the 
belly. The great object is to open the 
bowels as freely and as quickly as 
possible. When this has been done, a 
grain of pure opium may be given. 
Arrowroot or gruel should be taken in 
good large quantities. The after-treat- 
ment must depend altogether upon the 
symptoms of each particular case. 

Opium, and its preparations. Lauda- 
num, &c. — Solid opium is mostly seen 
in the form of rich brown flattish cakes, 
with little pieces of leaves sticking on 
them here and there, and has a bitter 
and slightly warm taste. The most com- 
mon form in which it is taken as a 
poison, is that of laudanum. Sijmp- 
toins. — These consist at first in giddi- 
ness and stupor, followed by insen- 
sibility, the patient, however, being 
roused to consciousness by a great noise, 
so as to be able to answer a question, 
but becoming insensible again almost 
immediately. The pulse is now quick 
and small, the breathing hurried and the 
skin warm and covered with perspira- 
tion. After a little time, these symp- 
toms change ; the person becomes ^er- 
fectly insensible, the breathing slow and 
snoring, as in apoplexy, the skin cold, 
and the pulse slow and full. The pu- 
pil of the eye is mostly smaller than 
natural. On applying his nose to the 
patient's mouth, a person naay smell 
the poison very distinctly. Treatment. 
— Give an emetic draught (No. 1, see 
above) directly, with large quantities 
of warm mustard-and-water, warm 
sa,lt-and- water, or simple warm water. 
Tickle the top of the throat with a 
feather, or put two fingers down it to 
bring on vomiting, which rarely takes 
] '-lace of itself. Dash cold water on the 
8* 



head, chest, and spine, and flap these 
parts well with the ends of wet towels . 
Give strong coffee or tea. Walk the 
patient up and down in the open air 
for two or three hours ; the great thing 
being to keep him from sleeping. Elec- 
tricity is of much service. When the 
patient is recovering, mustard poul- 
tices should be applied to the soles of 
the feet and the inside of the thighs 
and legs. The head should be kept 
cool and raised. 

The following preparations, which 
are constantly given to children by 
their nurses and mothers, for the pur- 
pose of making them sleep, often prove 
fatal : — Soothing Syrup and Godfrey's 
Cordial. The author would most earn- 
estly urge all people caring for their 
children's lives never to allow any of 
these preparations to be given unless 
ordered by a doctor. 

The treatment in the case of poison- 
ing by Henbane, Hemlock, Nightshade, 
and Foxglove is much the same as that 
for opium. Vomiting should be brought 
on in all of them. 

Poisonous Food. — It sometimes hap- 
pens that things which are in daily use, 
and most perfectly harmless, give rise, 
under certain unknown circumstances 
and in certain individuals, to the symp- 
toms of poisoning. The most common 
articles of food of this description are 
Mussels, Salmon, and certain kinds 
of Cheese and Bacon. The general 
symptoms are thirst, weight about the 
stomach, difliculty of breathing, vomit- 
ing, purging, spasms, prostration of 
strength, and, in the case of mussels 
more particularly, an eruption on the 
body, like that of nettle-rash. Treat- 
ment. — Empty the stomach well with 
Ko." 1 draught and warm water, and 
give two tablespoonfuls of castor-oil 
immediately after. Let the patient 
take plenty of arrowroot, gruel, and the 
like drinks, and if there is much de- 
pression of strength, give a little warm 
brandy-and- water. Should symptoms 
of fever or inflammation follow, they 
must be treated as directed in the ar- 
ticles on other kinds of poisoning. 

Mushrooms, and similar kinds of 
vegetables, often produce poisonous 
effects. The symptoms are various, 



186 



THE TREA TMENT OF RING WORM. 



sometimes giddiness and stupor, and at 
others pain in and swelling of the belly, 
with vomiting and purging, being the 
leading ones. When the symptoms 
come on quickly after taking the 
poison, it is generally the head that is 
affected. The treatment consists in 
bringing on vomiting in the usual man- 
ner, as quickly and as freely as pos- 
sible. The other symptoms are to be 
treated on general principles ; if they 
are those of depression, by brandy- 
and- water or sal- volatile ; if those of 
inflammation, by leeches, fomenta- 
tions, fever-mixtures, &c., &c. 

For Cure of Bjingworm. — Take 
of subcarbonate of soda 1 drachm, 
which dissolve in \ pint of vinegar. 
Wash the head every morning with soft 
soap, and apply the lotion night and 
morning. One teaspoonful of sulphur 
and treacle should also be taken occa- 
sionally night and morning, the hair 
should be cut close, and round the 
spot it should be shaved off, and the 
part, night and morning, bathed with 
a lotion made by dissolving a drachm 
of white vitriol in 6 oz . of water. . A 
small piece of either of the two sub- 
joined ointments rubbed into the part 
when the lotion has dried in. No. 1 . — 
l^ake of citron ointment 1 drachm ; sul- 
phu.r and tar ointment, of each \ oz. : 
mix tht)roughly, and apply twice a 
day. No. 2. — Take of simple cerate 
1 oz. ; creosote 1 drachm ; calomel 30 
grains : mix and use in the same man- 
ner as the first. Concurrent with these 
external remedies, the child should 
take an alterative powder every morn- 
ing ; or, if they act too much on the 
bowels, only every second day. The 
following will be found to answer all 
the intentions desired : — 

Alterative Powders for Ringworm. 
Take of 

Grains. 
Sulphuret of antimony, precipit- 

- - - 24 



ated 
Grey powder 
Calomel 
Jalap powder 



12 

6 

36 



Mix carefully, and divide into 12 pow- 
ders for a child from 1 to 2 years old; into 



9 powders for a child from 2 to 4 years; 
and into 6 powdersforachildfrom4to6 
years . Where the patient is older, the 
strength maybe increased by enlarging 
the quantities of the drugs ordered, or 
by giving one and a half or two pow- 
ders for one dose. The ointment is to 
be well washed off every morning with 
soap-and-water, and the part bathed 
with the lotion before re-applying the 
ointment. An imperative fact must 
be remembered by mother or nurse, — 
never to use the same comb emploj^ed 
for the child with ringworm for the 
healthy children, nor let the affected 
little one sleep with those free from 
the disease ; and, for fear of any con- 
tact by hands or otherwise, to keep the 
child's head enveloped in a nightcap 
till the eruption is completely cured. 

Scratc!b.es. — Trifling as scratches 
often seem, they ought never to be neg- 
lected, but should be covered and pro- 
tected, and kept clean and dry until 
they have completely healed. If there 
is the least appearance of inflamma- 
tion, no time should be lost in applying 
a large bread-and-water poultice, or 
hot flannels repeatedly applied, or even 
leeches in good numbers may be put on 
at some distance from each other. 

For Sliortness of Breath, or 
DiSlciilt BreatMiig. — Vitriolated 
spirits of ether 1 oz., camphor 12 grains; 
make a solution, of which take a tea- 
spoonful during the paroxysm. This 
is found to afford instantaneous relief 
in difficulty of breathing, depending 
on internal diseases and other causes, 
where the patient, from a very quick 
and laborious breathing, is obliged to 
be in an erect posture. 

Strains of the Ankle, Wrist, 
and other Joints through vio- 
lence, such as slipping, falling on 
the hands, pulling a limb, &c., &c. 
The most common are those of the 
ankle and wrist. These accidents 
are more serious than people gene- 
rally suppose, and often more dif- 
ficult to cure than a broken leg or arm. 
The first thing to be done is to place 
the sprained part in the straight posi- 
tion, and to raise it a little as weli. 
Some recommend the application cf 
cold lotions at lirst. Physicians, how- 



THE RECOVERY OF SUFFOCATED PERSONS. 



187 



ever, are quite convinced that warm 
a])plications are, in most cases, the best 
for the first three or foijur d^y^ Tic^se 
foinPTitatio2i2 sr® to Ijc applied in the 
fuiiowing manner : — Dip a good-sized 
piece of flannel into a pail or basin full 
of hot water or liot poppy fomenta- 
tion, — six poppy heads boiled in one 
quart of water for about a quarter of 
an hour ; wring it almost dry, and ap- 
ply it, as hot as the patient can bear, 
right round the sprained part. Then 
place another piece of flannel, quite 
dry, over it, in order that the steam 
and warmth may not escape. This pro- 
cess should be repeated as often as the 
patient feels that the flannel next to 
his skin is getting cold — the oftener 
the better. The bowels should be 
opened with a black draught, and the 
patient kept on low diet. If he has 
been a great drinker, he may be allow- 
ed to take a little beer ; but it is better 
not to do so. A little of the cream of 
tartar drink ordered in the case of 
burns may be taken occasionally, if 
there is much thirst. When the swell- 
ing and tenderness about the joint are 
very great, from eight to twelve leeches 
may be applied. When the knee is the 
joint affected, the greatest pain is felt 
at the inside, and therefore the greater 
quantity of the leeches should be ap- 
plied to that part. When the shoulder 
is sprained, the arm should be kept 
close to the body by means of a linen 
roller, which is to be taken four or five 
times round the whole of the chest. 
It should also be brought two or three 
times underneath the elbow, in order 
to raise the shoulder. This is the best 
treatment for these accidents during 
the first three or four days. After 
that time, supposing that no unfavour- 
able symptoms have taken place, a cold 
lotion, composed of a tablespoonful of 
sal-ammoniac to a quart of water, or 
vinegar-and- water, should be constant- 
ly applied. This lotion will strengthen 
the part, and also help in taking away 
any thickening that may have formed 
about the joint. In the course of two 
or three weeks, according to circum- 
stances, the joint is to be rubbed twice 
a day with flannel dipped in opodeldoc, 
a flannel bandage rolled tightly round 



the joint, the pressure being greatest 
at the lowest part, and the patient al- 
lowed to walk about with the assist- 
ance of a crutch or stick. He should 
also occasionally, when sitting or lying 
down, quietly bend the joint back- 
wards and forwards, to cause its nat- 
ural motion to return, and to prevent 
stiffness from taking place. When the 
swelling is very great immediately af- 
ter the accident has occurred, from the 
breaking of the blood-vessels, it is best 
to apply cold applications at first. If 
it can be procured, oil-silk may be put 
over the warm- fomentation flannel, in- 
stead of the dry piece of flannel. Old 
flannel is better than new. — The Bal- 
let Girls' Cube for sprained or strain- 
ed ankles. Plunge the foot affected into 
hot water at once, and add from a bottle 
water as hot as can be borne ; continue 
this for ten minutes. Have a pail of 
cold water ready, remove the foot from 
the hot water and hold it in the cold 
for four minutes ; now bind it tightly 
with a wet bandage and place a dry one 
over. 

To Prevent Pitting after 
Small Pox. — Spread a sheet of thin 
leather with the ointment of ammoni- 
acum with mercury, and cut out a 
place for the mouth, eyes, and nos- 
trils. After anointing the eyelids 
with a little blue ointment, apply this 
mask to the face and allow it to re- 
main for three days for the distinct 
kind, and five days for the running 
kind. It must be applied before the 
spots fill with matter, although it an- 
swers, in some cases, even after- 
wards. 

Another method is to touch each 
pustule or pock with a camel-hair 
pencil dipped in a solution of lunar 
caustic of the strength of two grains 
to the ounce of distilled water. Or 
a needle may be passed through 
each pock when distended by matter. 

Sufibcation, Apparent.— Suf- 
focation may arise from many differ- 
ent causes. Anything which prevents 
the air getting into the lungs will 
produce it. We shall give the prin- 
cipal causes and the treatment to be 
followed in each case. 

1. Carbonic Acid Gas, Choke-Damp 



188 



THE TREATMENT OF SUFFOGATlOK. 



of Mines. — This poisonous gas is met 
with in rooms where charcoal is burnt, 
and where there is not sufficient 
draught to allow it to escape ; in coal- 
pits, near limekilns, in breweries, and 
in rooms and houses where a great 
many people live huddled together in 
wretchedness and filth, and where 
the air in consequence becomes poi- 
soned. This gas gives out no smell, 
so that we cannot know of its pre- 
sence. A candle will not burn in a 
room which contains much of it. 
Effects. — At first there is giddiness, 
and a great wish to sleep ; after a little 
time, or where there is much of it 
present, a person feels great weight 
in the head, and stupid ; gets by 
degrees quite unable to move, and 
snores as if in a deep sleep. The 
limbs may or may not be stiff. The 
heat of the body remains much the 
same at first. Treatment. — Remove 
the person affected into the open 
air, and, even though it is cold wea- 
ther, take off his clothes. Then lay 
him on his back, with his head 
slightly raised. Having done this, 
dash vinegar-and- water over the whole 
of the body, and rub it hard, espe- 
cially the face and chest, with towels 
dipped in the same mixture. The 
hands and feet also should be rubbed 
with a hard brush. Apply smelling- 
salts to the nose, which may be 
tickled with a feather. Dashing cold 
water down the middle of the back 
is of great service. If the person 
can swallow, give him a little lemon- 
water, or vinegar- and- water to drink. 
The principal means, however, to be 
employed in this, as, in fact, in most 
cases of apparent suffocation, is what 
is called artificial breathing. This 
operation should be performed by 
three persons, and in the following 
manner : — The first person should put 
the nozzle of a common pair of bel- 
lows into one of the patient's nostrils; 
the second should push down, and 
then thrust back, that part of the 
throat called " Adam's apple ;" and 
the third should first raise and then 
depress the chest, one hand being 
placed over each side of the ribs. 
These three actions should be per- 



formed in the following order : — First 
of all, the throat should be drawn 
down and thrust back ; then the chest 
should be raised, and the bellows 
gently blown into the nostril. Di 
rectly this is done, the chest should 
be depressed, so as to imitate com- 
mon breathing. This process should 
be repeated about eighteen times a 
minute. The mouth and the otber 
nostril should be closed while the 
bellows are being blown. Persevere, 
if necessary, with this treatment for 
seven or eight hours — in fact, till 
absolute signs of death are visible. 
Many lives are lost by giving it up 
too quickly. When the patient be- 
comes roused, he is to be put into a 
warm bed, and a little brandy-and- 
water, or twenty drops of sal-volatile, 
given cautiously now and then. This 
treatment is to be adopted in all cases 
where people are affected from breath- 
ing bad air, smells, &c., &c. 

2. Drowning. — This is one of the 
most frequent causes of death by 
suffocation. Treatment. — Many me- 
thods have been adopted, and as some 
of them are not only useless, but 
hurtful, we will mention them here, 
merely in order that they may be 
avoided. In the first place, then, 
never hang a person up by his heels, 
as it is an error to suppose that water 
gets into the lungs. Hanging a per- 
son up by his heels would be qxiite as 
bad as hanging him up by his neck. 
It is also a mistake to suppose that 
rubbing the body with salt and water 
is of service. Proper Treatment.— 
Directly a person has been taken out 
of the water, he should be wiped dry 
and wrapped in blankets ; but if these 
cannot be obtained, the clothes of the 
bystanders must be used for th^ pur- 
pose. His head being slightly raised, 
and any water, weeds, or froth that 
may happen to be in his mouth, hav- 
ing been removed, he should be car- 
ried as quickly as possible to the 
nearest house. He should now be put 
into a warm bath, about as hot as the 
hand can pleasantly bear, and kept 
there for about ten minutes, artificial 
breathing being had recourse to while 
he is in it. Having been taken out 



ACCIDENTS AND INJURIES. 



189 



of the bath, he should be placed flat 
on his back, with his head slightly 
raised, upon a warm bed m a warm 
room, wiped perfectly dry, and then 
rubbed constantly all over the body 
with warm flannels. At the same 
time, mustard poultices should be 
put to the soles of the feet, the palms 
of the hands, and the inner surface 
of the thighs and legs. Warm bricks, 
or bottles filled with warm water, 
should be placed under the armpits. 
The nose should be tickled with a 
feather, and smelling-salts applied to 
it. This treatment should be adopted 
while the bath is being got ready, as 
well as when the body has been taken 
out of it. The bath is not absolutely 
necessary ; constantly rubbing the 
body with flannels in a warm room 
having been found sufficient for resus- 
citation. Sir B. Brodie says that 
warm air is quite as good as warm 
water. When symptoms of returning 
consciousness begin to show them- 
selves, give a little wine, brandy, or 
twenty drops of sal-volatile and 
water. In some cases it is necessary, 
in about twelve or twenty-four hours 
after the patient has revived, to bleed 
him, for peculiar head symptoms 
which now and then occur. Bleeding, 
however, in the hands of professional 
men themselves, should be very cau- 
tiously used — non-profe&tional ones 
should never think of it. The best 
thing to do in these cases is to keep 
the head well raised, and cool with a 
lotion such as that recommended 
above for strains ; to administer an 
aperient draught, and to abstain from 
giving anything that stimulates, such 
as wine, brandy, sal- volatile, &c., &c. 
As a general rule, a person dies in 
three minutes and a half after he has 
been under water. It is diflicult 
however, to tell how long he has 
actually been under it, although we 
may know well exactly how long he 
has been in it. This being the case, 
always persevere in your attempts at 
resuscitation until actual signs of 
death have shown themselves, even 
-for six, eight, or ten hours. Dr. 
Douglas, of Glasgow, resuscitated a 
person wiio had been under water 



for fourteen minutes, by simply rub- 
bing the whole of his body with warm 
flannels, in a warm room, for eight 
hours and a half, at the end of which 
time the person began to show the 
first symptoms of returning animation. 
Should the accident occur at a great 
distance from any house, this treat- 
ment should be adopted as closely as 
the circumstances will permit of. 
Breathing through any tube, such as 
a piece of card or paper rolled into 
the form of a pipe, will do as a sub- 
stitute for the bellows. To recapitu- 
late : Bub the body dry ; take mat- 
ters out of mouth ; cover with blan- 
kets or clothes ; slightly raise the 
head, and place the body in a warm 
bath, or on a bed in a warm room ; 
apply smelling-salts to nose ; employ 
artificial breathing ; rub well with 
warm flannels ; put mustard to feet, 
hands, and insides of thighs and legs, 
with warm bricks or bottles to arm- 
pits. Don't bleed. Give wine, brandy, 
or sal-volatile when recovering, and 
persevere till actual signs of death are 
seen. (See for further directions, p. 148.) 

Briefly to conclude what we have 
to say of suffocation, let us treat of 
Lightning. When a person has been 
struck by lightning, there is a general 
paleness of the whole body, with the 
exception of the part struck, which 
is often blackened, or even scorched. 
Treatraent. — Same as for drowning. 
It is not, however, of much use ; for 
when death takes place at all, it 
is generally instantaneous. 

Another Cure for the Tooth- 
ache.-Take apieceof sheet zinc, about 
the size of a sixpence, and a piece of sil- 
ver, say a coin ; place them together, 
and hold the defective tooth between 
them or contiguous to them ; in a few 
minutes the pain will be gone, as if bv 
magic. The zinc and silver, acting as a 
galvanic battery, will produce on the 
nerves of the tooth sufficient electricity 
to establish a current, and consequently 
to relieve the pain. Or smoke a pipe 
of tobacco and caraway-seeds. Again — 

A small piece of the pellitory root 
will, by the flow of saliva it causes, 
afford relief. Creosote, or a few drops 
of tincture of myrrh, or friar's balsam 



190 



CUTS AND LACERATIONS. 



on cotton, put on the tooth, will often 
subdue the pain, A small piece of 
camphor, however, retained in the 
mouth, is the most reliable and likely 
means of conquering the paroxysms of 
this dreaded enemy. 

Another Cure for Warts.— 

Eisenberg says, that the hydro- 
chlorate of lime is the most certain 
means of destroying warts; the pro- 
cess, however, is very slow, and de- 
mands perseverance, for, if discon- 
tinued before the proper time, no ad- 
vantage is gained. The following is a 
simple cure : — On breaking the stalk 
of the crowfoot plant in two, a drop of 
milky juice will be observed to hang on 
the upper part of the stem ; if this be 
allowed to drop on a wart, so that it 
be well saturated with the juice, in 
about three or four dressings the warts 
will die, and may be taken off with the 
lingers. They may be removed by the 
above means from the teats of cows, 
where they are sometimes very trouble- 
some, and prevent them standing quiet 
to be milked. Touching lightly every 
second day with lunar caustic, or rub- 
bing every night with blue-stone for a 
few weeks, will destroy the largest 
wart, wherever situated. 

Another Cure for Whitlow. — 

When the whitlow has risen distinctly, 
a pretty large piece shoiild be snipped 
out, so that the watery matter may 
readily escape, and continue to flow 
out as fast as produced. A bread-and- 
water poultice should be put on for a 
few daj^s, when the wound should be 
bound up lightly with some mild oint- 
ment, when a cure will be speedily 
completed. Constant poulticing both 
before and after the opening of the 
whitlow, is the only practice needed ; 
but as the matter lies deep, when it is 
necessary to open the abscess, the in- 
cision must be made deep to reach the 
suppuration . 

Cuts and Lacerations. — There 
are several kinds of wounds, called by 
different names, according to their ap- 
pearance, or the manner in which they 
are produced. As, however, it would 
be useless, and even hixrtful, to bother 
the reader's head with too many nice 



professional distinctions, we shall con- 
tent ourselves with dividing wounds 
into three classes. 

1. Incised wounds^ or cuU — those 
produced by a knife, or some sharp 
instrument . 

2. Lacerated or torn wounds — those 
produced by the claws of an animal, 
the bite of a dog, running quickly 
against some projecting blunt object, 
such as a nail, &c. 

3. Punctured or penetrating wounds 
— those produced by anything running 
deeply into the flesh ; such as a sword, 
a sharp nail, a spike, the point of a 
bayonet, &c. 

1. Incised wounds, or cuts. — The 
danger arising from these accidents 
is owing more to their position than 
to their extent. Thus, a cut of haK 
an inch long, which goes through an 
artery, is more serious than a cut of 
two inches long, which is not near one. 
Again, a small cut on the head is more 
often followed by dangerous symptoms 
than a much larger one on the legs. — 
Treatment. — If the cut is not a very 
large one, and no artery or vein is 
wounded, this is very simple. If there 
are any foreign substances left in the 
wound, they must be taken oiit, and 
the bleeding must be quite stopped 
before the wound is strapped up. If 
the bleeding is not very great, it may 
easily be stopped by raising the cut 
part, and applying rags dipped in cold 
water to it. All clots of blood must 
be carefully removed ; for, if they are 
left behind, they prevent the wound 
from healing. When the bleeding has 
been stopped, and the wound perfectly 
cleaned, its two edges are to brought 
closely together by thin strips of com- 
mon adhesive plaster, which should 
remain on, if there is not great pain 
or heat about the part, for two or 
three days, without being removed. 
The cut part should be kept raised 
and cool. When the strips of plaster 
are to be taken off. they should flrst 
be well bathed with lukewarm water. 
This will cause them to come away 
easily, and without opening th.* litis of 
the wound; which accident is very 
likely to take place if they are puller) 
off without having been first moist^eiiea 



ACCIDENTS AND INJURIES. 



191 



with the warm water. If the wound 
is not healed when the strips of plaster 
are taken off, fresh ones must be ap- 
plied. Great care is required in treat- 
ing cuts of the head, as they are often 
followed by erysipelas taking place 
round them. They should be strapped 
with isinglass-plaster, which is much 
less irritating than the ordinary ad- 
hesive plaster. Only use as many 
strips as are actually requisite to keep 
the two edges of the wound together ; 
keep the patient quite quiet, on low 
diet, for a week or so, according to his 
symptoms. Purge him well with the 
No. 2 pills (five grains of blue pill 
mixed with the same quantity of com- 
pound extract of colocynth ; make into 
two pills, the dose for an adult). If the 
patient is feverish, give him two table- 
spoonfuls of the fever-mixture three 
times a day. (The fever-mixture, we 
remind our readers, is thus made : 
Mix a drachm of powdered nitre, 2 
drachms of carbonate of potash, 2 tea- 
spoonfuls of antimonial wine, and a 
tablespoonf ul of sweet spirits of nitre 
in half a pint of water.) A person 
should be very careful of himself for a 
month or two after having had a bad 
cut on the head. His bowels should 
be kept constantly open, and all ex- 
citement and excess avoided. When 
a vein or artery is wounded, the danger 
is, of course, much greater. These ac- 
cidents, therefore, should always be 
attended to by a surgeon, if he can 
possibly be procured. Before he ar- 
rives, however, or in case his assistance 
cannot be obtained at all, the following 
treatment should be adopted : — Raise 
the cut part, and press rags dipped in 
cold water firmly against it. This will 
often be sufficient to stop the bleeding, 
if the divided artery or vein is not 
dangerous. When an artery is divided, 
the blood is of a bright red colour, and 
comes away in jets. In this case, and 
supposing the leg or arm to be the 
cut part, a handkerchief is to be tied 
tightly round the limb above the cut ; 
and, if possible, the two bleeding ends 
of the artery should each be tied with 
a piece of silk. If the bleeding is from 
a vein, the blood is much darker, and 
does not come away in jets. In this 



case, the handkerchief is to be tied he- 
loiv the cut, and a pad of lint or linen 
pressed firmly against the divided ends 
of the vein. Let every bad cut, especi- 
ally where there is much bleeding, and 
even although it may to all appearance 
have been stopped, be attended to by a 
surgeon, if one can by any means be 
obtained. 

Class 2. Lacerated or torn wounds. 
— There is not so much bleeding in 
these cases as in clean cuts, because 
the blood-vessels are torn across in 
a zigzag manner, and not divided 
straight across. In other respects, 
however, they are more serioiis than 
ordinary cuts, being often followed by 
inflammation, mortification, fever, and 
in some cases by lock-jaw. Foreign 
substances are also more likely to re- 
main in them. Treatment. — Stop the 
bleeding, if there is any, in the man- 
ner directed for cuts ; remove all sub- 
stances that may be in the wound ; 
keep the patient quite quiet, and on 
low diet — gruel, arrowroot, and the 
like ; purge with the No . 1 pills and 
the No. 1 mixture. The No. 1 pill : 
Mix five grains of calomel and the 
same quantity of antimonial powder, 
with a little bread-crumb, and make 
into two pills, which is the dose for an 
adult. The No. 1 mixture : Dissolve 
an ounce of Epsom salts in half a 
pint of senna tea. (A quarter of the 
mixture is a dose.) If there are 
feverish symptoms, give two table- 
spoonfiils of fever -mixture (see above) 
every four hours. If possible, bring 
the two edges of the wound together, 
but do not strain the parts to do this. 
If they cannot be brought together, 
on account of a piece of flesh being 
taken clean out, or the raggedness of 
their edges, put lint dipped in cold 
water over the wound, and cover it 
with oiled silk. It will then fill up from 
the bottom. If the wound, after 
being well washed, should still contain 
any sand, or grit of any kind, or if it 
should get red and hot from inflamma- 
tion, a large warm bread-poultice will 
be the best thing to apply until it be- 
comes quite clean, or the inflammation 
goes down. When the wound is a 
very large one, the application ot 



192 



CUTS AND LACERATIONS. 



warm poppy fomentations is better 
than that of the lint dipped in. cold 
•water. If the redness and pain about 
the part, and the general feverish 
symptoms are great, from eight to 
twelve leeches are to be applied round 
the wound, and a warm poppy foment- 
ation or warm bread-poultice applied 
after they drop off. 

Glass 3. Punctured or penetrating 
wounds. — These, for many reasons, 
are the most serious of all kinds of 
wounds. Treatment. — The same as 
that for lacerated wounds. Pus 
(matter) often forms at the bottom of 
these wounds, which should, there- 
fore, be kept open at the top, by 
separating their edges, every morning, 
with a bodkin, and applying a warm 
bread-poultice immediately after- 
wards. They will then, in all proba- 



bility, heal up from the bottom, and 
any matter which may form will find 
its own way out into the poultice 
Sometimes, however, in spite of all 
precautions, collections of matter (ab- 
scesses) will form at the bottom or 
sides of the wound. These are to be 
opened with a lancet, and the matter 
thus let out. When matter is form- 
ing, the patient has cold shiverings, 
throbbing pain in the part, and 
flushes on the face, which come and 
go. A swelling of the part is also 
often seen. The matter in the ab- 
scesses may be felt to move back- 
wards and forwards, when pressure is 
made from one side of the swelling 
to the other with the first and second 
fingers (the middle and that next the 
thumb) of each hand. 



MEDICAL MEMOI&ANDA. 



Advantages of Cleanliness.— 

Health and strength cannot be long 
continued unless the skin — all the skin 
— is washed frequently with a sponge 
or other means. Every morning is 
best ; after which the skin should be 
rubbed very well with a rough cloth. 
This is the most certain way of pre- 
venting cold, and a little substitute for 
exercise, as it brings blood to the sur- 
face, and causes it to circulate well 
through the fine capillary vessels. 
Labour produces this circulation na- 
turally. The insensible perspiration 
cannot escape well if the skin is not 
clean, as the pores get choked up. It 
is said that in health about half the ali- 
ment we take passes through the skin. 
The Tomato Medicinal.— To 
some persons there is something un- 
pleasant, not to say offensive, in the 
flavour of this excellent fruit. It has, 
however, long been used for culinary 
purposes in various countries. Dr. 
Bennett, a professor of some cele- 
brity, considers it an invaluable ar- 
ticle of diet, and ascribes to it very 
important medicinal properties. He 
declares : — 1. That the tomato is one of 
tbe most powerful deobstruents of the 



materia medica; and that, in all thostj 
affections of the liver and other organs 
where calomel is indicated, it is prob- 
ably the most effective and least harm- 
ful remedial agent known in the pro- 
fession. 2. That a chemical extract 
can be obtained from it, which will 
altogether supersede the use of calomel 
in the cure of diseases. 3. That he has 
successfully treated diarrhoea with this 
article alone. 4, That when used as 
an article of diet, it is almost a sov- 
ereign remedy for dyspepsia and indi- 
gestion. 

Warm Water. — Warm water is 
preferable to cold water as a drink to 
persons who are subject to dyspeptic 
and bilious complaints, and it may be 
taken more freely than cold water, and 
consequently answers better as a dilu- 
ent for carrying off bile, and removing 
obstructions in the urinary secretion, 
in cases of stone and gtavel. When 
water of a temperature equal to that 
of the human body is used for drink, 
it proves considerably stimulant, and 
is particularly suited to dyspeptic, 
bilious, and gouty subjects. 

Cautions in Visiting Sick* 
Xtooms. — Never venture into a sick- 



MEDICAL MEMORANDA. 



193 



room if yoti are in a violent perspira- 
tion (if circumstances require your [ 
continuance there), for tlie moment 
your body becomes cold, it is in a state 
likely to absorb the infection, and 
give you the disease. Nor visit a sick 
person (especially if the complaint be 
of a contagious nature) with an eTnpty 
stomach; as this disposes the system 
more readily to receive the contagion. 
In attending a sick person, place your- 
self where the air passes from the door 
or window to the bed of the diseased, 
not betwixt the diseased person and 
any fire that is in the room, as the heat 
of the fire will draw the infectious va- 
pour in that direction, and you would 
run much danger from breathing it. 

Necessity of Good Ventila- 
tion in Kooms lighted with 
G-as. — In dwelling-houses lighted by 
gas, the frequent renewal of the air is 
of great importance. A single gas- 
burner will consiime more oxygen, and 
produce more carbonic acid to deteri- 
orate the atmosphere of a room, than 
six or eight candles. If, therefore, 
when several burners are used, no pro- 
vision is made for the escape of the 
corrupted air and for the introduction 
of pure air from without, the health 
will necessarily suffer. 

Hints to Bathers. — Avoid bath- 
ing within two hours after a meal, or 
when exhausted by fatigue or from 
any other cause ; or when the body is 
cooling after perspiration ; or alto- 
gether in the open air if, after having 
been a short time in the water, there 
is a sense of chilliness with numbness 
of the hands and feet ; but bathe when 
the body is warm, provided no time is 
lost in getting into the water. Avoid 
chilling the body by sitting or stand- 
ing undressed on the banks or in boats 
after having been in the water. Avoid 
remaining too long in the water ; leave 
the water immediately there is the 
slightest feeling of chilliness. The vig- 
orous and strong may bathe early in 
the morning on an empty stomach. 
The young, and those who are weak, 
had better bathe two or three hours 
after a meal ; the best time for such 
is from two to three hours after break- 
fast. Those who are subject to attacks 
9 



of giddiness or faintness, and those 
who suffer from palpitation and other 
sense of discomfort at the heart, should 
not bathe without first consulting their 
medical adviser. 

Mad Dogs.— We call attention 
to the measures recommended by the 
Council of Hygiene of Bordeaux, France, 
for protecting the people against the 
dangers of hydrophobia. It is well 
known that the madness of dogs has 
periods which one can call premonitory 
and harmless. If these periods were 
generally known, the dogs could be put 
beyond the power of hurting before 
they become a public danger. On this 
subject the Council of Hygiene has 
issued the following instructions : — 
** A short time, some two days, after 
the madness has seized the dog, it 
creates disturbances in the usual con- 
dition of the animal which it is indis- 
pensable to know, 1. There is agita- 
tion and restlessness ; the dog turns 
himself continually in his kennel. If 
he be at liberty, he goes and comes 
and seems to be seeking something; 
then he remains motionless, as if wait- 
ing ; he starts, bites the air, seems as 
if he would catch a fly, and dashes 
himself, barking and howling, against 
the wall. The voice of his master dis- 
sipates these hallucinations ; the dog 
obeys, but slowly, with hesitation, as 
if with regret. 2. He does not try to 
bite ; he is gentle, even affectionate, 
and he eats and drinks : but he gnaws 
his litter, the ends of the curtains, the 
padding of cushions, the coverlids of 
beds, the carpets, &c. 3. By the 
movement of his paws about the sides 
of his open mouth, one might think he 
was wishing to free his throat of a 
bone. 4. His voice has undergone 
such a change that it is impossible 
not to be struck by it. 5. The dog 
begins to fight with other dogs ; this 
is decidedly a characteristic sign, if 
the dog be generally of a peaceful na- 
ture. The numbers 3, 4, and 5, 
indicate an already very advanced 
period of the disease, and the time is 
at hand when man will be exposed to 
the dangerous fits of the animal if im- 
mediate measures be not taken. These 
measures are, to chain him up as 



!94 



RULES FOR THE PRESERVATION OF HEALTH. 



dangerous, or, better still, to destroy 
iiim." After having accepted this ad- 
vice, the council has desired that it 
should be inserted at least once a year 
in a public paper. It has also desired, 
and which seems to us more particularly 
efficacious and practical, that it should 
be printed on the back of the notice 
tor the dog-tax, on the back of the re- 
ceipt for this tax, and finally on the 
back of the permissions for hunting. 
These excellent measures ought to be- 
come general. 

Hules for the Preservation of 
Health. 

Pure Atmospheric Air is com- 
posed of nitrogen, oxygen, and a very 
small proportion.of carbonic acid gas. 
Air once breathed has lost the chief 
part of its oxygen, and acquired a pro- 
portionate increase of carbonic acid 
gas. Therefore^ health requires that 
we breathe the same air once only. 

The Solid Part of our Bodies 
is continually wasting and requires 
to be repaired by fresh substances. 
Therefore, food, which is to repair the 
loss, should be taken, with due regard 
to the exercise and waste of the body. 

The Fluid Part of our Bodies 
also wastes constantly ; there is but 
one fluid in animals, which is water. 
Therefore, water only is necessary, 
and no artifice can produce a better 
drink. 

The Fluid of our Bodies is to the 
solid in proportion as nine to one. 
Therefore, a like proportion should 
prevail in the total amount of food 
taken. 

Light exercises an important in- 
fluence upon the growth and vigour 
of animals and plants. There,fove, our 
dwellings should freely admit the 
sun's rays. 

Decomposing Animal and Vege- 
table Substances yield various noxi- 
ous gases, which enter the lungs and 
corrupt the blood. Therefore, all im- 
purities should be kept away from our 
abodes, and every precaution be ob- 
served to secure a pure atmosphere. 

Warmth is essential to all the 



bodily functions. Therefore, anequcil 
bodily temperature should be main- 
tained by exercise, by clothing, or by 
fire. 

Exercise warms, invigorates, and 
purifies the body ; clothing preserves 
the warmth the body generate.^ ; fii'e 
imparts warmth externally. There- 
fore, to obtain and preserve warmth, 
exercise and clothing are preferable to 
tire. 

Fire consumes the Oxygen of the 
air, and produces noxious gases. 
Therefore, the air is less pure in the 
presence of candles, gas, or coal fire, 
than otherwise, and the deterioration 
should be repaired by increased venti- 
lation. 

The Skin is a highly-organized 
Membrane, full of minute pores, 
cells, blood-vessels, and nerves ; it 
imbibes moisture or throws it off, ac- 
cording to the state of the atmosphere 
and the temperature of the body. 
It also "breathes," like the lungs, 
(though less actively). All the inter- 
nal organs sympathise with the skin. 
Ther^ore, it should be repeatedly 
cleansed. 

Late Hours and anxious Pur- 
suits exhaust the nervous system, 
and produce disease and premature 
death . Therefore, the hours of labour 
and study should be short. 

Mental and Bodily Exercise are 
equally essential to the general health 
and happiness. Therefore, labour and 
study should succeed each other. 

Man will live most Healthily 
upon simple solids and fluids, of 
which a sufficient but temperate quan- 
tity should be taken. Therefore, over- 
indulgence in strong drinks, tobacco, 
snuff, opium, and all mere indulgences, 
should be avoided. 

Sudden Alternations of Heat 
AND Cold are dangerous (especially 
to the yonng and the aged). There- 
fore, clothing, in quantitj^ and quality, 
should be adapted to the alternations 
of night and day, and of the seasons. 
And therefore, also, drinking cold 
water when the body is hot, and hot 
tea and soups when cold, are produc- 
tive of many evils. 



VII. CLOTHING. 



WTiat $hould he Worn neoct the 
Skin ? — The primary consideration in 
dress is — what should be worn next to 
the skin ? We answer — wool, de- 
cidedly, and for the following reasons : 
— Linen, by all its compactness retains 
the peTspired matter, so that shirts 
worn for some days will exhale a sen- 
sation of coolness, indicating an ob- 
structed circulation. Silk attracts less 
humidity than linen, and is, therefore, 
still more objectionable. Wool, by 
the gentle friction and moderate heat 
which it excites, promotes perspira- 
tion, and absorbs the matter thrown 
out from the skin, without clogging 
the pores. Cotton increases warmth 
and perspiration ; but having the pro- 
perty of retaining the discharged 
humours, is too apt to throw the same 
back again into the system, and there- 
by hurting the animal fluids. It is, 
however, during active exercise that 
the different effects of the substances 
are more plainly seen. When the 
body is covered with woollen, though 
perspiration is increased, the matter 
thrown out passes through the flannel 
into the air, leaving the skin dry and 
warm. If, under the same circum- 
stances, linen is warm, the perspira- 
tion instead of being dispersed, re- 
mains, and causes a disagreeable sen- 
sation. Flannel has also this advan- 
tage : those who perspire profusely 
wiU not easily catch cold on r oing into 
the open air. This is not the case 
with linen shirts, which will produce 
chilliness, followed by fever. Flannel 
when first used is apt to irritate the 
skin, and so cause an uneasy feeling ; 
this soon goes off, and it becomes at 
length comfortable and even pleasant. 
Flannel is suitable to all seasons. 
Worsted socks and stockings, varied 
in thickness, according to the season, 
are on all accounts the best. 

In Choosing Cloth for Clothes see 
that ib« £a1»ri« is &ie and tUe texture 



close and even. Pass the hand lightly 
in the contrary direction to the nap, 
and if the feel is soft and silky with- 
out harshness, you may conclude the 
cloth is made of fine wool. Very 
** satiny " cloths spot with the rain. 
Take up a piece of cloth in both hands, 
and fold a little piece between the 
thumb and forefinger of one hand ; 
pull the cloth sharply with the other 
hand, and if the sound produced by 
the slipping of the fold is clear and 
sharp, the cloth is of good quality. 
Do not choose large patterns if you 
are short, and if you are stout do not 
wear checks or plaids. 

Clothes for IVavelling. — Every tra- 
veller should wear flannel next the skin 
both in hot and cold climates. Linen 
is very improper, for when the wearer 
is wet with rain or perspiration, it 
strikes cold to the skin ; coarse calico 
sheets, for fine, hot, dry weather, and 
flannel for damp, vsdndy, or cold, may 
be considered generally . appropriate. 
A poncho is very useful, for it is a sheet 
as well as a cloak, being simply a 
blanket with a slit in the middle to 
admit the wearer's head. Cloth is 
made waterproof, as directed {see 
Receipt) and also by rubbing soap- 
suds into the wrong side, and working 
well in ; when dry do the same with 
a solution of alum. A thick tweed 
shooting costume is the most comfort- 
able and best dress for all except damp 
or tropical climates. If you are 
likely to have much riding, leather or 
moleskin trousers are useful, or tweed 
trousers may be covered down the in- 
sides of the legs with leather. A 
blouse or jacket, cut short to clear the 
saddle, is capital either for walking or 
riding. Another "indispensable " is 
a thick lined dressing gown. It is 
equally good to wear in the evening 
and for sleeping in. Thick worsted 
socks only should be worn, whether 
the eUimte be hot or cold. It is im- 



196 



CLOTHING. 



portant to keep the clothes as dry as 
possible, and if on the water a capital 
plan is to dip the wet clothes in the 
■alt water, wring them out, and put 
them on again. This, we are told on 
good authority, feels like a change of 
dry clothes. 

To Brush Clothes. — If a coat be wet 
let it be quite dry before brushing it. 
Bub out the spots of dirt with the 
hands, beat it lightly with a small 
cane. Then lay it out on a board or 
table, the collar to the left hand, and 
brush, briskly and smoothly, the right 
way of the cloth. Brush first the 
shoulders, back and sleeves, and then 
the skirts. Last the insides and the 
collar. Waistcoats and trousers are 
brushed straight down, taking care 
they are quite dry, and rubbing out 
spots of mud, &c., before brushing 
down. You should have two brushes, 
one hard and the other soft, the 
former of which should be used as 
little as possible, and never for "faced" 
cloth. Should there be spots of tallow- 
grease on the clothes, take it off 
with the nail ; or, if that cannot be 
done, take a hot iron, cover the part 
where the grease is with some thick 
brown paper, and run the iron over 
the spot. This will draw the grease 
into the paper. Kepeat this process 
until no more grease comes. Ordinary 
grease-spots or marks on the collar or 
lappels may generally be removed by 
a little soft soap, or a little ox-gall or 
curd soap. Fruit and wine stains may 
frequently be taken out hj holding 
the part over an ordinary brimstone 
match, lighted ; or by water with a 
little salts of lemon, muriatic or oxalic 
acid in it. These lasfc must not, how- 
ever, be applied to delicate colours. 
For the stains of acids wash the part 
with a little spirits of hartshorn or li- 
quid ammonia. Ox-gall is one of the most 
valuable articles for cleansing woollen 
and other articles ; it combines readily 
with all greasy substances, and assists 
powerfully the action of soap, which 
raay in many cases be dispensed with. 
feilks and all other articles of even the 
most delicate colours may be cleaned 
with it. The chief objection to its 
use is its disagreeable smell; this is 



got rid of thus : Boil a quart of the 
gall, skimming it frequently, then add 
one ounce of powdered alum ; leave on 
the fire until thoroughly combined. 
Set the mixture to cool, and pour it, 
when cold, into a bottle which is to 
be loosely corked. Proceed exactly in 
the same way with another qviart of 
gall, using one ounce of common salt 
instead of alum. The two bottles are 
to be put by for three months in a 
room of moderate temperature ; a 
thick sediment will be deposited, but, 
as a good deal of yellow colouring 
matter still remains, the contents of 
the two bottles, carefully poured off 
from the sediment, are to be filtered 
separately, and then mixed in equal 
parts, a portion at a time. The colour- 
ing matter will be precipitated, leaving 
the gall perfectly pure and colourless. 
It is then to be again filtered, bottled 
and tightly corked, and kept in a cool 
place for use. In this state it preserves 
all its detergent properties, is free from 
smell, and does not spoil with keeping. 
Mending Clothes. — Things neatly 
mended last four times as long as 
those carelessly repaired. Too much 
pains cannot, therefore, be expended 
on the prosaic but very necessary ope- 
ration of " mending clothes." A piece 
of each material should be reserved, 
in making up dresses, &c., for repair- 
ing when needed. AH things should 
be periodically examined, and rents 
sewn up before they go farther. When 
the linen is looked out for the wash it 
should be examined to see if there is 
anything wrong, and after washing, 
&c,, all buttons should be looked to, 
and made tight and secure. If cham- 
ber towels are wearing thin in the 
centre, cut them in halves, sew the 
edges together, and hem the cut — now 
the outside edges. ' Sew up torn linings, 
rebind frayed edges, and replace 
broken strings, buttons, and hooks, 
directly seen, or the trouble will be 
greatly increased. Never forget the 
well-known aphorism, *'A stitch in 
time saves nine. " 

Altering Clothes. — In altering clothes 
for children from those of adults take 
the pattern of the best fitting things 
and copy exactly. Some practice. 



TAKE MY ADVICE. 



197 



knowledge, and physical strength are 
required to do this tailors' work, and 
therefore without these essentials it 
had becter be left alone. The right 
way to proceed cannot be taught in 
books, and even when learned is sel- 
dom worth the trouble. 

Clothes Closets, Drawers, <fcc. — 
When moths hav3 infested these places 
rub theni well with a strong decoction 
of tobacco, and sprinkle them often 
with spirits of camphor. 

Black Clothes may he Hei^fored if 
threadbavfe about the elbows, cuffs, 
knees, &c., by the following process : 
— The clothes must be soaked in cold 
water for half an hour, then taken out 
of the w&ier, and put on a board, and 
the threadbare parts of the clothes 
rubbed with a teazel, or half- worn 
hatter's "card," filled with flocks. 
When this is done, hang the coat up 
to dry, and with a hard brush lay the 
nap the right way. This is said to be 
the method v/hich is pursued by the 
dealers in old clothes, and it greatly im- 
proves the anpearance of the garments. 
Ladies' Dress. — The secret of dress- 
ing well, sinply consists in knowing 
the three grand unities of dress — your 
own position, age, and pec\ilai'ities, 
and no woman can dress well who does 
not. Dress should be simple, elegant 
and becoming, without appearing so 
expensive as to evidently be beyond 
the circumstances of the wearer. Con- 
sider well before you purchase whether 
the new silk, bonnet, shawl, or rib- 
bon matches your complexion, is 
adapted to your height and figure, 
and, above all, that it is graceful and 
pretty — not merely fashionable. You 
must also adapt, as much as possible, 
your new purchases to the things you 
already have, so as to show no bad con- 
trasts. Dress with regard to your 
station in life, your age, and your ap- 
pearance. 

Childo-ens* Clothing should be well- 
en fc, but sufficiently loose to allow fair 



piay to the limbs. 



Nothing is so ab- 



surd, as to dress a babe or young 
child in tight garments ; but they 
should be of materials suited to the 
season. It is not necessary to give 
direction for the cutting or making of 
children's dresses, as almost every 
mother or elder sister knows how to ciit 
out and make simple frocks, jackets, 
&c. ; and when that knowledge has 
not been obtained in youth, a few 
lessons from a practical dressmaker 
will suffice. Carefully avoid the ab- 
surdity of swaddling a child's body in 
heaps of flannel and warm stuffs, and 
leaving its legs and arms bare. Too 
many clothes, however, are as mis- 
chievous as too few. Contrast in colours 
is of no slight importance. Light co- 
lours and thin materials for summer ; 
bright warm colours, and stout cloth 
for winter. The head should be cool, 
and the feet well shod. Long clothes 
and caps for infants are happily going 
out of fashion, and a more rational 
style of dress adopted by all sensible 
mothers. 

Tight Lacing. — Avoid all tight ban- 
dages — as stays, garters, belts, &c. 
They impede the free circulation of 
the blood, and in thousands of cases 
produce disease and deformity. More 
harm has been done by tight-lacing, 
than by all the other vagaries of fa- 
shion put together. 

The Cover mg of the Head should be 
very light, as well for men as for wo- 
men, and if children were more often 
allowed to go bare-headed into the 
open air, the practice would much in- 
vigorate their constitutions, and ren- - 
der them less susceptible of cold. No 
one, however, should go uncovered in 
sunshine. Black hats, though gene- 
rally worn, are not so good a defence 
against the power of the sun as hats 
or caps of any other colour. 

Keep your Feet Warm. — If you do 
not do this, the blood accumulates to- 
wai'ds the head, and sensation of chil- 
liness is felt over the whole body, and 



the geuaral comfort interfered witli. 



198 



VIII. LAW. 



Directions for Securing Copy- 
rights. 

Under the revised Act of Congress, 
which toolc effect July 8, 1870. — 
A printed copy of the title of the 
book, map, chart, dramatic or musical 
composition, engraving, cut, print, 
photograph, chromo, or design for a 
work of the fine arts, for which copy- 
right is desired, must be sent by mail, 
addressed, 

"Librarian of Congress, 

"Washington, D.C. 

''Copjrright matter." 

This must be done before publica- 
tion of the book or other article. 

A fee of fifty cents, for recording 
the title of each book or other article, 
must be inclosed with the title as 
above, and fifty cents in addition (or 
one dollar in all) for each certificate 
of copjrright under seal of the Libra- 
rian of Congress, which will be trans- 
mitted by return mail. 

Within ten days after publication 
of each book or other article, two 
complete copies of the best edition 
issued must be mailed to perfect the 
copyright, with the address, 

" Librarian of Congress, 

"Washington, D.C. 

** Copyright matter." 

If the above direction is complied 
with, both books and titles will come 
free of postage, and postmasters will 
give receipt for the same if requested. 
Without the deposit of copies above 
required, the copyright is void, and 
a penalty of twenty-five dollars is 
incurred. 

Copyrights recorded at a date prior 
to July 8, 1870, in any district clerk's 
office, do not require re-entry at 
Washington. But one copy of each 
book or other article published since 
March 4, 1865, is required to be de- 
posited in the Library of Congress, if 
not already done. Without such de- 
posit, the copyright is void. I 



No copyright is valid unless notice 
is given by inserting in the several 
copies of every edition published, on 
the title page or the page following, 
if it be a book ; or if a map, chart, 
musical composition, print, cut, en- 
graving, photograph, painting, draw- 
ing, chromo, statue, statuary, or 
model or design intended to be per- 
fected and completed as a work of 
the fine arts, by inscribing upon some 
portion of the face or front thereof, or 
on the face of the substance on which 
the same is mounted, the following 
words, viz.: "Entered according to 

Act of Congress, in the year , by 

, in the office of the Librarian of 

Congress, at Washington." 

The law imposes a penalty of one 
hundred dollars upon any person who 
has not obtained copyright, who shall 
insert the notice ' * entered according 
to Act of Congress" etc., or words of 
the same import, in or upon any book 
or other article. 

Any author may reserve the right 
to translate or to dramatize his own 
work. In this case, notice should be 
given by printing the words, Right of 
translation reserved, or All rights re- 
served, below the notice of copyright 
entry, and notifying the Librarian of 
Congress of such reservation, to be 
entered upon the record. 

Each copyright secures the exclu- 
sive right of publishing the book or 
article copyrighted for the* term of 
twenty-eight years. At the end of 
that time, the author or designer may 
secure a renewal for the further term 
of fourteen years, making forty- two 
years in all. Applications for renewal 
must be accompanied by explicit 
statement of ownership, in the case 
of the author, or of relationship, 
in the case of his heirs, and must 
state definitely the date and place of 
entry of the original copyright. 

The time within whidi any work 



LAW. 



199 



copjrrighted may be issued from the 
press is not limited by any law or 
regulation, but depends upon the dis- 
cretion of the proprietor. A copy- 
right may be secured for a projected 
work, as well as for a completed one. 

Any copyright is assignable in law 
by any instrument of writing ; but 
such assignment must be recorded in 
the office of the Librarian of Congress 
within sixty days from its date. The 
fee for this record is fifteen cents for 
every one hundred words, and ten 
cents for every one hundred words 
for a copy of the record of assignment. 

In the case of books published in 
more than one volume, if issued or 
sold separately, or of periodicals pub- 
lished in numbers, or of engravings, 
photographs, or other articles pub- 
lished with variations, a copyright is 
to be taken out for each volume of a 
book, or number of a periodical, or 
variety, as to size or inscription, of 
any other article. 

To secure a copyright for a paint- 
ing, statue, or model or design in- 
tended to be perfected as a work of 
the fine arts, so as to prevent infringe- 
ment by copying, engraving, or vend- 
ing such design, a definite description 
must accompany the application for 
copyright, and a photograph of the 
same, at least as large as "cabinet 
size, " should be mailed to the Libra- 
rian of Congress within ten days from 
the completion of the work. 

Every applicant for a copyright 
must state distinctly in whose name 
the copyright is to be entered, and 
whether the right is claimed as author, 
designer, or proprietor. No afiidavit 
or formal application is required. 

The British Law of Copy- 
right. 

The following principal points in 
which the Law of Copyright in Eng- 
land differs from that in our own 
country may interest some. 

In Great Britain the copyright in 
every book which is published in the 
lifetime of its author endures for the 
natural life of such author, and for 
the further term of seven years com- 
mencing at the time of his death, and 



shall be the property of such author 
and his assignees ; provided always, 
that if the said term of seven years 
shall expire before the end of forty- 
two years from the first publication 
of such book, the copyright shall in 
that case endure for such period ol 
forty- two years. The copyright in 
every book published after the deatJc 
of its author endures for the term of 
forty-two years from the first publi- 
cation thereof, and is the property of 
the proprietor of the author's manu- 
script from which the book is first 
published, and his assignees. 

A complete copy from each addition 
of every book published must be de- 
posited at the British Museum, bound 
in the best manner in which the book 
is issued, within one month from the 
date of publication. If demanded in 
writing, a copy also must be furnished 
each of the following libraries : the 
Bodleian Library at Oxford, the Pub- 
lic Library at Cambridge, the Library 
of the Faculty of Advocates at Edin- 
burgh, and the Library of the College 
of the Holy and Undivided Trinity 
of Queen Elizabeth, near Dublin. 

The only country in the world in 
which a copyright is perpetual, is 
Denmark. 

Directions for securing Trade 
Marks. 

Legal protection may be had by any 
firm, corporation, or individual, in the 
exclusive use of a trade-mark, on com- 
pliance with the following laws of the 
Patent Office : — 

1. By causing to be recorded in the 
Patent Office the names of the parties 
and their residences and place of busi- 
ness, who desire the protection of the 
trade-mark. 

2. The class of merchandise and the 
particular description of goods com- 
prised in such class, by which the 
trade-mark has been or is intended to 
be appropriated. 

3. A description of the trade-mark 
itself, with fac-similes thereof, and 
the mode in which it has been or is 
intended to be applied or used. 

4. The length of time, if any, during 
which the trade-mark has been used. 



200 



HOW TO GET A PATENT. 



5. The payment of a fee of twenty- 
five dollars, in the same manner and 
for the same purpose as the fee re- 
quired for patents. 

6. The compliance with such regu- 
lations as may be prescribed by the 
Commissioner of Patents. 

7. The filing of a declaration, under 
the oath of the person, or of some 
member of the firm, or officer of the 
corporation, to the effect that the 
party claiming protection for the trade- 
mark has a right to the use of the 
same, and that no other person, firm, 
or corporation has the right to such 
use, either in the identical form, or 
having such near resemblance thereto 
as might be calculated to deceive, and 
that the description and fac- similes 
presented for record are true copies 
of the trade-mark sought to be pro- 
tected. 

A trade-mark remains in force for 
thirty years. At the end of that time 
a renewal may be secured for thirty 
years more in the case of articles 
manufactured in this country. A 
trade-mark is assignable in law by 
any instrument of writing ; but the 
assignment must be recorded in the 
Patent Office within sixty days after 
its execution. 

No trade-mark is lawful which is 
only the name of a firm, corporation, 
or person, unaccompanied by a mark 
sufficient to distinguish it from the 
same name when used by other per- 
sons, or which is identical with a trade- 
mark appropriate to the same class of 
merchandise, and belonging to a dif- 
ferent owner, and already registered, 
or received for registration, or which 
so nearly resembles such last-men- 
tioned trade-mark as to be likely to 
deceive the public. 

Directions for securing 
Patents. 

A patent may be secured by any 
person, whether a citizen of the United 
states or an alien, who is the original 
and first inventor or discoverer of any 
new and useful art, machine, manu- 
facture, or composition of matter, or 
any new and useful improvement, 



provided the invention, discovery. «r 
improvement has not been in public 
use or sale for more than two yeai'S 
prior to the application for a patent. 

Before completing his invention, the 
inventor (if a citizen of the United 
States, or an alien who has resided 
here one year and has declared his 
intention to become a citizen), in order 
to secure himself, may file a caveat 
(fee, ten dollars), which is a desa'iption 
of the, as yet, immature d invention or 
discovery. This caveat entitles hii^i 
one year to an official notice of any other 
application for a patent of a similar or 
interfering nature, filed during that 
time. Within three months from the 
date of such notice, he will be required 
to complete his own application. A 
renewal of the caveat (fee, ten dollars) 
may be secured on petition for another 
year. 

Actual joint inventors must obtain 
a joint patent, for neither can claim 
one separately. The furnishing of capi- 
tal by a man to an inventor does not 
enable them to secure a joint patent ; 
nor can independent inventors of sepa- 
rate improvements in the same ma- 
chine take out a joint patent for their 
separate inventions. 

Every patented article must be 
stamped with the word "Patented," 
together with the day and year the 
patent was granted. When, from the 
character of the article this cannot be 
done, a label, containing the like no- 
tice, must be affixed to each package 
wherein one or more is enclosed. 

Every assignment of a patent, or 
part thereof, must be recorded in the 
Patent Office within three months 
from the date thereof, otherwise it is 
V'oid. 

How to apply for a Patent. 

The first thing is to send a petition 
in writing to the Commissioner of Pa- 
tents, and file in the Patent Office a 
specification ; that is to say, a written 
description of it, and of the mannei- 
and process of making, constructing, 
compounding, and using it, in such 
clear terms as to enable any person 
skilled in the art or science to which 



LAW. 



201 



it appertains, or with which it is most 
nearly connected, to make, and use 
it ; and in case of a machine, he must 
explain its principle, and the best 
mode in which he has contemplated 
applying that principle so as to dis- 
tinguish it from other inventions ; and 
he must particularly point out, and 
(Mstinctly claim the part, improve- 
ment, or combination which he claims 
as his invention or discovery; and the 
specification and claim must be signed 
us- the inventor and attested by two 
witnesses. 

The applicant must make at the 
sara.e time oath of invention, or affirma- 
tion that he believes himself to be the 
original and first inventor or disco- 
verer of the improvement for which 
he solicits a patent ; that he does not 
know, and does not believe that it 
was ever before known or used ; and 
must state of what country he is a 
citizen. This oath or affirmation may 
be made before any person in the 
United States authorized by law to 
administer oaths ; or, when the appli- 
cant resides in a foreign country, be- 
fore any minister, charge d'affaires, 
consul, or commercial agent, holding 
commission under the government of 
the United States, or before any no- 
tary public of the foreign country in 
which the applicant may be. 

Below are the forms to be used in 
making the petition, the specification, 
and the oath of invention : — 

Form of Petition.— To the Hon. 
Commissioner of Patents, Washington, 
D. C. Your petitioner prays that let- 
ters patent may be granted to him for 
the invention set forth in the annexed 
specification. — John Edwards. {See, 
of course, that the letter is dated, the full 
address given, and the name signed 
distinctly. ) 

Form of Specification. — To all whom 
it may concern : — Be it known that I, 

John Edwards, of the city of , 

county of , State of , have 

invented a new and improved — [Here 
specify the invention with great care, so 
as to set forth its exact object.) 

I claim as a new invention my 

a? above set forth. John Edwauds. 

Witnesses, (two). 



Form of Oath of Invention (to follow 
the specification) : 

State of , County of , 

John Edwards, the above-named pe- 
titioner, being duly sworn, deposes and 
says that he verily believes himself to 
be the original and first inventor of 
{Here name the invention) described in 
the foregoing specification; that he 
does not know, and does not believe 
that the same was ever before known 
or used ; and that he is a citizen of 
the United States {or, a citizen of > 

, resident in the United States. 

&c.] John Edwaeds. 

Sworn and subscribed before me, 
this first day of August, 1872. 
James Williams, 

Justice of the Peace. 

In addition to the above forms, 
drawings, compositions, or models, may 
be required. 

Drawings must be furnished when- 
ever the case admits of them. The 
applicant must furnish one copy signed 
by the inventor or his attorney in fact, 
and attested by two witnesses, which 
will be filed in the Patent Office; and 
a copy of these drawings must be at- 
tached to the patent as a part of the 
specification. They must be on thick, 
smooth drawing-paper, sufficiently 
stiff to sujDport itself in the portfolios 
of the office. They must be neatly 
and artistically executed, with such 
detached sectional views as to clearly 
show what the invention is in con- 
struction and operation. Each part 
must be distinguished by the same 
number or letter whenever it appears 
in the several drawings. The name of 
the invention should be written at the 
top, the shortest side being considered 
as such. These drawings must be 
signed by the applicant or his attorney, 
and attested by two witnesses, and 
must be sent with the specification 
The sheets must not be larger than 
ten inches by fifteen, that being the 
size of the patent. 

Compositions. — When the invention 
or discovery is of a composition, the 
applicant, if required by the Commis- 
sioner, must furnish specimens of 
ingredients and of the composition, 



202 



COST OF A PATENT. 



Bufl&cient in quantity for the purpose 
of experiment. 

Models. — In all cases which admit 
of representation by model, the appli- 
cant, if required by the Commissioner, 
must furnish one of convenient size to 
exhibit advantageously the several 
parts of his invention or discovery. 

Such model must clearly exhibit 
every feature of the machine which 
forms the subject of a claim of in- 
vention. 

The model must be neatly and sub- 
stantially made, of durable material. 
It should be made as small as possible, 
but not in any case more than one 
foot in length, width, or height. If 
made of pine, or other soft wood, it 
should be painted, stained, or var- 
nished. Glue must not be used,- but 
the parts should be so connected as to 
resist the action of heat or moisture. 

A working model is always desir- 
able, in order to enable the office fully 
and readily to understand the precise 
operation of the machine. The name 
of the inventor, and of the assignee 
(if assigned), and also the title of the 
invention, must be affixed upon it in 
a permanent manner. 

The above papers, &c., should be 
forwarded, prepaid, by express, "To 
the Hon. Commissioner of Patents, 
Washington, B.C." 

On the filing of any application and 
the payment of the duty required by 
law, the Commissioner causes an ex- 
amination to be made of the alleged 
new invention or discovery ; and if on 
such examination it appears that the 
claimant is justly entitled to a patent 
under the law, and that it is suffici- 
ently useful and important, the Com- 
missioner issues a patent for it. 

All applications must be completed 
within two years after the filing the 
petition. 

Design Patents. — A patent for a de- 
sign may be granted to any person, 
whether citizen or alien, who, by his 
own industry, genius, efforts, and ex- 
pense, has invented or prodiiced any 
new and original design for a manu- 
facture, bust, statue, alto-relievo, or 
bas-relief, &c., &c. 



Patents for designs are granted for 
3^ years, for 7 years, or for 14 years, 
as the applicant may elect in his ap- 
plication. 

Patent Office Fees. 

The following fees are official by Act 

of Congress : — 

On filing every application for 
a design, for three years and 
six months |I0 00 

On filing every application for 

a design, for seven years ... 15 00 

On filing every application for 

a design, for fourteen years 30 00 

On filing every caveat ... ... 10 00 

On filing every application for 

a patent ... ... ... 15 00 

On issuing each original patent 20 00 

On filing a disclaimer ... ... 10 00 

On filing every application for 

are-issue ... ... ... 30 00 

On filing every application for 

a division of a re-issue ... 30 00 

On filing every application for 

an extension ... ... ... 50 00 

On the grant of every extension 50 00 

On filing the first appeal from 
a primary examiner to ex- 
aminers-in-chief ... ... 10 00 

On filing an appeal to the Com- 
missioner from examiners-in- 
chief 20 00 

On depositing a trade-mark for 

registration ... ... ... 25 00 

For every copy of a patent or 
other instrument, for every 
100 words 10 

For recording every assignment 

of 300 words or under ... 100 

For recording every assignment, 
if over 300 and not over 1000 
words 2 00 

For recording every assign- 
ment, if over 1000 words ... 3 00 

The Cost of obtaining Patents 
in Foreign Countries. 

In all foreign countries a complete 
specification must be deposited on ap- 
plication for the patent, and in most 



LAW. 



203 



cases an annual tax is paj^^able, varying 
in amount in each country. 

France. — The tax in this country is 
lOOf., or, including agency fees, $25 
per annum, payable in advance, which 
may be discontinued at any time by 
the patentee abandoning his right. 
The average of the first cost, including 
the first year's tax, home and foreign 
agency fees, translation of the speci- 
fication, copies of same, drawings, &c. , 
is about $75. The invention must be 
put into practical operation in France 
within two years from the delivery of 
the patent, or the right will be lost. 

Great Britain. — Protection may be 
secured in one patent for Great Britain 
and Ireland, the Channel Islands, and 
the Isle of Man, for fourteen years, on 
condition that the patent be completed 
within six months from the date of 
application. 

The stamp duties and fees for ob- 
taining letters patent for inventions 
in Great Britain are to be paid as 
foUows : — 

On application for provisional 
protection, which secures 
the right to the invention 
for six months - - £10 ($50) 

For notice to proceed, which 
must be given, at the latest, 
two months before the pro- 
visional protection expires £6 ($30) 
Moving for the warrant and 
great seal, which must be 
done, at the latest, twelve 
clear days before the pro- 
tection expires - - £14 (|70) 
The cost of the specification, which 
must be on a £5 stamp, will vary 
according to the extent and work in 
the drawings. 

If the grant be opposed (which is 
now of very rare occurrence), additional 
expenses will be incurred, varying in 
amount from $25 to $100. 

At the expiration of the third year 
from the date of the patent, a stamp 
duty of $250, and at the end of the 
saventh year $500 must be paid, or 
the right will cease. 

Belgium. — The average cost on ap- 
plication, including agency, first year's 
tax, and all fees, is about $60. The 
invention must be put into practical 



operation within one year after it has 
been put in operation in a foreign 
country. The tax for the second year 
amounts to $10, and increases $2^ an- 
nually. 

Holland. — The average cost on ap- 
plication, including agency fees, &c., 
is from $50 to $60. The full tax varies 
according to the subject and the esti- 
mated value of the invention, at the 
discretion of the Government ; the 
average being from $150 to $300 for 
the whole term, payable in from one 
to two years from the date, when the 
invention must be put into operation. 

Austria. — Patents in this country 
are granted for any term from one to 
fifteen years, at the discretion of the 
applicant, and the taxes must be paid 
for the whole number of years applied 
for ; but before the expiration of this 
term he may have it extended to any 
additional number of years, not ex- 
ceeding fifteen in the whole. The 
usual plan is to ask for three years, 
and at the expiration of that term to 
renew it for three or more years, at 
the discretion of the applicant. The 
cost for the three years will be about 
$150. The invention must be put into 
operation within one year, and must 
not be discontinued for any two con- 
secutive years. 

There being conditions attached to 
the grant of all foreign patents, differ- 
ing in each country, it is impossible to 
give all the details here. The following 
list will be about the average cost for 
each country on application : — 



Russia, for five years 


. 




$400 


Do. ten do. 


• 




600 


Prussia - - - 


. 




100 


German (or Italian) States — 


each 


100 


Sweden or Denmark 






125 


Spain, five years 






200 


Do. ten do. 






375 


Portugal - • • 






150 


Sardinia - . • 






150 


Saxony - • • 






100 


Hanover • • • 






100 


Baden • . - 






100 


Bavaria • - • 






100 


Denmark - - - 






125 



Some of these countries require no- 
tarial and consular powers to accom- 



204 



THE LA WS OF USURY. 



pany the applications, which are extra 
charges of from %b to $15. 

There are patent agents in all our 
large cities, who will secure for the 
inventor, through foreign correspon- 
dents, a patent in any of the countries 
of Europe. The cost will be about as 
given above. 

Legal Rates of Interest in the 
Bi:^erent States. 

All New England States, 6 per cent. 

In Massachusetts a higher rate is 
allowable on special contracts ; but 
no such special contracts- are valid in 
any of the other New England States. 

In New York and New Jersey, 
7 per cent. 

In Pennsylvania, Delaware, Mary- 
land, Virginia, and North Carolina, 

6 per cent. 

In South Carolina and Georgia, 

7 per cent. 

In Florida, 6 per cent. 

Eight per cent, in this State is, 
however, allowed by special contract. 

In Alabama, 8 per cent. 

In Mississippi, 6 per cent. 

In Louisiana, 5 per cent. 

Eight per cent, allowed by special 
contract. 

Texas, 8 per cent. 

Twelve per cent, allowed by special 
contract. 

In Ohio, Indiana, and Illinois, 6 
per cent. 

In Illinois 10 per cent, allowed by 
special contract. 

In Michigan, Wisconsin, and Minne- 
sota, 7 per cent. 

Ten per cent, allowed by special 
contract in Michigan, and 12 per 
cent, in Minnesota. 

In Iowa, Missouri, Kentucky, 
Tennessee, and Arkansas, 6 per cent. 

Ten per cent, allowed in Iowa, 
Missouri, and Arkansas by special 
contract. 

In California, 10 per cent. Any 
rate agreed upon is legal. 

In Canada, 6 per cent. Any rate 
agreed upon is legal. 

Wills. — A Will is a disposition of 
property, which is made by a person 
to take effect after his decease. Every 



person capable of binding himself by 
a contract is capable of making a 
will. 

No Will i# Valid (unless it be a 
verbal one) which is not signed at the 
foot by the testator (or by some other 
person in his presence, and by his 
direction) and signed by three wit- 
nesses in the testator's presence, and 
in presence of each other ; and such 
witnesses must have all seen the tes- 
tator sign his name. 

No Seal is Necessary to a will. 

No Figures to Represent Words or 
Dates, or Moneys are allowed, and no 
abbreviations of any kind are proper, 
but they will not necessarily invalidate 
the will. 

A Will is RevoJced by the subse- 
quent marriage of the testator ; by 
the birth of a child ; by any sub- 
sequent will ; by any writing proved 
to have been written by the testator 
revoking or declaring any intention 
to revoke ; by burning, or by tearing 
off the signature either by the testator 
or by some other person in his pre- 
sence, and by his request or order ; by 
any codicil to the will revoking any 
part of it (a codicil is considered an 
amendment to the will, and revokes, 
or confirms parts or all of it). 

Form of a Will. — The following is 
the simplest form of Will, being de- 
vised to one person: — 

This is the last will and testament 
of me, Richard Brown, of , in 

the County of '■ — , and State of 



-, farmer, I give, devise, and 
bequeath all the real and personal 
estate of which I shall be possessed 
or entitled at the time of my decease 
unto my wife, Mary Brown {or son, or 
daughter, or other person as the case 
may be) absolutely, and 1 appoint my 
said wife {or as the case may be) sole 
executrix of this my will, and revoke 
all previous wills by me at any time 
heretofore made. In witness whereof 
I hereunto set my hand this Second 
Day of December, in the year of our 
Lord One thousand eight hundred and 
seventy-one. 

EicHAUD Brown. 



WILLS. 



205 



Signed by the said /Thomas Jones, 



Eichard Brown^ 
the testator, in our 
presence, and who 
in our presence, 
and in the pre- 
sence of each other 
at the same time 
subscribe our 
wit- 



of 



in the 



County of- 
and State 



names 
uesses. 



as 



of 

Farrier. 
Smith, 
in the 



County of 

and State of 

, Tailor. 

\ Jane Simpson, 
of , &c. 

Wills may also be prepared in such 
form as follows : — 

In the name of God. Amen. I, 

Richard Brown, of Street, in the 

City of , County of , and 

State of , cabinet-maker and 

upholsterer, being in good health of 
body, and of sound and disposing 
mind and memory, do make and de-. 
clare this to be my last will and tes- 
tament, in manner following, that is 
to say : I order that all my just debts, 
funeral expenses, and charges of prov- 
ing this my will, be, in the first 
place, fully paid and satisfied ; and 
after payment thereof, and of every 
part thereof, I give and bequeath to 

Mary Jones, of , in the county of 

, the sum of five hundred dollars, 

of lawful money of the United States 
of America ; I give and bequeath unto 

John Kobinson, of , in the county 

of , and State of , the sum of 

two hundred and fifty dollars of law- 
ful money of the United States of 
America, the same to be paid him on 
his attaining his age of twenty-one 
years ; I give and bequeath unto 

Harriet Robinson, of , in the 

county of , the sum of two hun- 
dred and fifty dollars, of lawful money 
of the United States of America, to 
be paid to her at the age of twenty- 
one years, or on the day of marriage, 
whichever shall first happen. And all 
the rest, residue, and remainder of my 
goods, chattels, debts, ready-money, 
efi"ects, and other assets of my estate 
whatsoever and wheresoever, both 
real and personal, I give and bequeath 
the same, and every part and parcel 
thereof, unto my beloved wife, Mary 
Brown, her executors, administrators, 
and assigns : And I do hereby nomi- 



nate, constitute, and appoint Henry 

Jones, of , and William Smith, 

of , executors of this my will, 

hereby revoking and making void all 
former and other wills, by me at any 
time heretofore made, and declare 
this only to be my last will and testa- 
ment. In witness whereof, I, the 
said testator, Richard Brown, have 
to this my last will and testament, 
set my hand, the Second day of De- 
cember, in the year of our Lord One 
thousand eight hundred and seventy- 
one. 

Richard Brown. 
Signed by the said tes-\ 

tator,in the presence John Thomp- 

of us, who in his son of y 

presence, and at his servant, 
request, and in the /Mary Thomp- 

presence of each son of , 

other, have subscrib- servant, 
ed our names as wit- James Smith, 
nesses thereto. / 

It is advisable to make a will in 
duplicate, and intrust one copy to 
the keeping of the executor, or some 
other person in whom confidence is 
placed, as it not unfrequently happens 
that a will is suppressed or destroyed, 
or not forthcoming when it is most 
required. 

A Codicil (that is to say an alteration 
or addition to a will) may be written 
as follows : 

" Whereas by my last will and testa- 
ment, dated- the Second day of De- 
cember, in the year of our Lord One 
thousand eight hundred and seventy- 
one, I gave to Mary Jones (here men- 
tion the legacy), I do hereby, by this 
present writing, which I declare to 
be a codicil to my said will, revoke 
the said legacy and give and bequeath 

the same to Philip Henry, of , 

merchant." To be signed, sealed, 
published, and declared by Richard 
Brown, as a codicil to his last will 
and testament, and witnessed as in 
the will. 

A Verbal Will (which should al- 
ways be avoided when practicable) 
should be of the following form, and 
signed by three witnesses : 

A. B., his will by word of mouth, 
made and delivered by him on the 



20G 



HO W TO MAKE A WILL. 



day of 18—, in the presence of us 

who have hereunto subscribed our 
names as witnesses hereto. My will 
is that, &c., (here give his exact 



words), signed, A. B. This should 
be sworn to before a Justice of the 
Peace within ten days. 



LEGAL MEMOIIANDA. 



Humorists tell us there is no act 
of our lives which can be performed 
without breaking through some one 
of the many meshes of the law by 
which our rights are so carefully 
guarded ; and those learned in the 
law, when they do give advice without 
the usual fee, and in the confidence of 
friendship, generally say, "Pay, pay 
anything rather than go to law ;" 
while those having experience in the 
courts of Themis have a wholesome 
dread of their pitfalls. There are a 
few exceptions, however, to this fear 
of the law's uncertainties ; and we 
hear of those to whom a lawsuit is an 
agreeable relaxation ; a gentle excite- 
ment. One of this class, when remon- 
strated with, retorted that while one 
friend kept dogs, and another horses, 
he, as he had a right to do, kept a 
lawyer ; and no one had a right to 
dispute his taste. We cannot pre- 
tend, in these few pages, to lay down 
even the principles of law, not to 
speak of its contrary exposition in 
different courts ; but there are a few 
acts of legal import which all men — 
and women too — must perform ; and 
to these acts we mry be useful in giv- 
ing a right direction. There is a 
house to be leased or purchased, a will 
to be made, or property settled, in all 
families ; and much of the welfare of 
its members depends on these things 
being done in proper legal form. 
Hence the importance of this section 
on Popular Law iu our "Household 
Cyclopsedia." 

Furcliasixig a Souse. 

Few men will venture to purchase 
a property by private contract, with- 
out making themselves acquainted 
with the locality, and employing an 
attorney to examine the title ; but 



many do walk into an auction-room, 
and bid for a property upon the repre- 
sentations of the auctioneer. Pew 
persons trouble themselves about the 
conditions of sale, which are frequently 
drawn up with much caution in favour 
of the vendor, and in many cases 
with an evident intention to relieve 
him of his proper burthen of the ex- 
penses of making out his own title. 
The conditions, whatever they are, will 
bind the purchaser. The contract is not 
complete till the agreement is signed. 
In any such transaction you can only 
look at the written or printed parti- 
culars ; any verbal statement of the 
auctioneer made at the time of the 
sale cannot contradict them, and they 
are supplemented by the agreement 
which the auctioneer calls on the pur- 
chaser to sign after the sale. You 
should sign no such contract without 
having a duplicate of it signed by the 
auctioneer, and delivered to you. It 
is, perhaps, unnecessary to add, that 
no trustee or assignee can purchase 
property for himself included in the 
trust, even at auction ; nor is it safe 
to pay the purchase-money to an 
agent of the vendor, unless he give a 
written authority to the agent to re- 
ceive it, besides handing over the re- 
quisite deeds and receipts. 

Circumstances strong enough to vi- 
tiate a purchase, which has been re- 
duced to a written contract, are first 
proof of fraudulent representation as 
to an encumbrance of which the buyer 
was ignorant, or a defect in title ; 
secondly, a mistake of importance in 
description will vitiate a contract ; 
but every circumstance which the pur- 
chaser might have learned by careful 
investigation, the law presumes he did 
know. 

Interest on a purchase is due from 
the day fixed upon for completing ; 



LA W. 



207 



where it cannot be completed, the 
loss rests with the party with whom 
the delay rests ; but it appears, when 
the delay rests with the seller, and 
the money is lying idle, notice of that 
is to be given to the seller to make 
him liable to the loss of interest. If 
the purchaser make any protit what- 
ever from his unpaid purchase-money, 
he cannot claim exemption from the 
payment of interest, although the 
delay in completing may be through 
the default of the vendor. In law 
the property belongs to the purchaser 
from the date of the contract ; he is 
entitled to any benefit, and must bear 
any loss ; the seller may suffer the in- 
surance to drop without giving notice; 
and should a fire take place, the loss 
falls on the buyer. In agreeing to 
buy a house, therefore, provide at the 
same time for its insurance. Common 
fixtures pass with the house where 
nothing is said about them. 

There are some well-recognised laws, 
of what may be called good neigh- 
bourhoods, which affect all properties. 
If you purchase a field or house, the 
seller retaining another field between 
yours and the highway, he must of 
necessity grant you a right of way. 
Where the owner of more than one 
house sells one of them, the purchaser 
is entitled to benefit by all drains 
leading from his house into other 
drains, and will be subject to all ne- 
cessary drains for the adjoining houses, 
although there is no express reserva- 
tion as to drains. Thus, if his hap- 
pens to be a leading drain, other ne- 
cessary drains may be opened into it. 
In purchasing land for building on, 
you should expressly reserve a right 
to make an opening into any sewer or 
watercourse on the vendor's land for 
drainage purposes. 

Constructions. — Among the cautions 
which purchasers of houses, or land, 
should keep in view, is a not inconsi- 
derable array of constructive notices, 
which are equally binding with actual 
ones. Notice to your attorney or 
agent is notice to you ; and when the 
same solicitor is employed by both 
parties, and he is aware of an encum- ! 
brauce of which you are ignorant, you 



are bound by it ; even where the 
vendor is guilty of a fraud to which 
your agent is privy, you are responsi- 
ble, and cannot be released from the 
consequences, although you would be 
able to substantiate a claim against 
him in either of the cases mentioned. 

The E>elations of Xiandlord 
and Tenant. 

These are most important to both 
parties, and each should clearly un- 
derstand his position. The proprietor 
of a house, or house and land, agrees 
to let it either to a tenant-at-will, on 
a yearly tenancy, or by lease. A 
tenancy-at-will may be created by pa- 
rol or by agreement ; and as the tenant 
may be turned out when his landlord 
pleases, so he may leave when he him- 
self thinks proper ; but this kind of 
tenancy is extremely inconvenient to 
both parties, and is seldom created. 
Where an annual rent is attached to 
the tenancy, in construction of law, a 
lease or agreement without limitation 
to any certain period is a lease from 
year to year, and both landlord and 
tenant are entitled to notice before 
the tenancy can be determined by the 
other. This notice must be given at 
least three months before the expira- 
tion of the current year of the tenancy. 
When once the tenant is in posses- 
sion, he has a right to remain for a 
whole year ; and if no notice be given 
at the end of the first three quarters 
of his tenancy, he will havft to remain 
two years, and so on for any tiumber 
of years. In all agreements it is safer 
for either landlord or tenant to sti- 
pulate that the tenancy may be de- 
termined by three or six months' no- 
tice as the case may be. 

Tenancy by sufferance. — This is a 
tenancy, not very uncommon, arising 
out of the unwillingness of either 
party to take the initiative in a more 
decided course at the expiry of a lease 
or agreement. The tenant remains in 
possession, and continues to pay rent 
as before, and becomes, from suffer- 
ance, a tenant from year to year, 
which can only be terminated by one 
party or the other giving the neces- 
sary three calendar months' notice to 



208 



BILLS OF EXGHANGE. 



qiTit at the terra corresponding with 
the commenoement of the original 
tenancy. This tenancy at sufferance 
applies also to an under tenant, who 
remains in possession. 

A Lease is an instrument in writing, 
by which one person grants to another 
the occupation and use of lands or 
tenements for a term of years for a 
consideration, the lessor granting the 
lease, and the lessee accepting it with 
all its conditions. A les.=ior may grant 
the lease for any term less than his 
own interest — for instance, one day — 
otherwise the grant will operate as an 
assignment, and as the rent is inci- 
dent to the reversion, and the grantor 
would in that case have no reversion, 
he could not at law recover his rent. 
Leases are frequently burdened 
with a covenant not to underlet with- 
out the consent of the landlord ; this 
is a ccjvenant sometimes very onerous, 
and to be avoided, where it is possi- 
ble, by a prudent lessee. An under- 
letting to mere lodgers or inmates, 
would not, however, work a forfeiture 
of the lease, unless expressly provided. 

A lease for any term beyond three 
years, whether an actual lease or an 
agreement for one, must be in the 
form of a deed ; that is, it must be 
*' under seal;" and all assignments 
and surrenders of leases must be in 
the same form, or they are void at law. | 
Thus an agree aieot made by letter, 
or by a. memorandum of agreement, 
which would be binding in most cases, 
would be valueless when it was for a 
lease, unless under hand and seal. 

The law declares that a tenant is 
not bound to repair damages by tem- 
pest, lightning, or other natural ca- 
sualty, unless there is a special cove- 
nant to that effect in the lease ; only 
the repairs of injuries through volun- 
tary negligence fall upon the tenant. 

The special laws in relation to 
tenant and landlord vary in the dif- 
ferent St-xtes and it would be useless 
to Sj^ecif / them here. In general they 
are in favour of the tenant. 

Fovm of a Lease. — Most stationers 
have on hand, and all will procure, 



when requested, a printed form, in 
accordance with the laws of the State, 
for leases. As it is much better to 
purchase two of these (one for the 
tenant, and one for the landlord), 
and fill in the names in them, than 
to write out any form from a book, 
we think it useless to give any here. 

Bills of Exchange. 

A bill of exchange is a writing, in 
which one party, termed the drawer, 
requires another party, called the ac- 
ceptor, to pay to his order a sum of 
money named in the bill. If it falls 
due on a Sunday or other holiday, it is 
payable on the preceding day. A bill 
must be paid in cash, and not by check, 
but if the holder of the "bill agrees to 
take payment by a check he is entitled 
to hold the bill until the check is paid. 
If it is payable at a certain time after 
sight, it must be presented so that the 
time may thereupon begin to run. 

The term Draft is applied to a writ- 
ten order when both drawer and ac- 
ceptor reside in the same state or 
country, the term bill of exchange being 
restricted usually to orders addrecssed 
to persons residing in a foreign state 
or country. A bill of exchange con- 
tinues negotiable until paid at or after 
maturity by the acceptor or party pe- 
cuniarily liable. There are three days 
of grace granted to an acceptor of a 
bill of exchange, unless in the 'case of 
a bill payable "on demand," or (in 
some states only) "at sight." 

Most bills of exchange, for greater 
security, are made out in triplicate, as 
the "j^?'s^ of exchange," the '^second 
of exchange," the " third oi exchange" 
— the date and wording of each being 
the same, the only difference being the 
number of exchange. 

Form of a Bill of Bxchange. 

|20O 

New York, August 15th, 1872. 

Sixty days after sight of its jirst of 
exchange (second and third of the 
same tenor and date not paid), pay to 
the order of Charles Smith and Co., of 
London, England, the sum of two hun- 
dred dollars, value received, and chai-ge 
the same to account of 
To Mr. F. G., of ii. Damiel Lambbbt. 



BTLLS OF SALE. 



209 



Accomniodation Bills. 

The regular bill of exchange must 
contain on the face of it that it is given 
for ' ' value received, " that is, in con- 
sideration of certain goods or chattels 
having been delivered to the acceptor. 
Accommodation, or " wind bills" as 
they are frequently called, are resorted 
to for the purpose of raising money 
where no value is given, but one party 
lends merely his name for the use of 
another. For example, A owes B 
nothing, but he accepts B's bill. In 
order to get the money for the bill re- 
course is had to C, a banker or money- 
lender. If A dishonours the bill C can 
enforce payment from B, but if this be 
the case B cannot recover from A if 
he can prove that the bill was granted 
without value received. 

The Bill of Sale. 

This is an instrument by virtue of 
which one party is enabled in a formal 
manner to convey to another party all 
the right and interest which he may 
have in the goods or chattels mentioned 
therein ; such as stock-in-trade, the 
goodwill of a business, or the like. 
The granting of bills of sale should 
only be resorted to in cases of extreme 
necessity, as the grantor's credit is 
most seriously endangered. If, how- 
ever, it be imperative, application 
should be made to any respectable 
lawyer, and he will give advice on the 
subject. 

Xaw of Assignment. 

An assignment of stock-in-trade in- 
cludes only those articles which were 
possessed by the assignor at the time 
when his assignment was executed, 
and does not include articles which he 
may afterwards acquire, even although 
it is so expressed in the assignment. 
An order by a creditor on his debtor, 
to pay the amount of his debt to a 
third person, is an effectual assign- 
ment of the debt, should the debtor 
express his willingness to pay it, and 
the creditqr cannot make the order. 
When a person lends money on the 
security of a policy of insurance on the 
life of the borrower, the lender should 
take care that notice, iinder the hand 
9* 



of the borrower, be given to the in- 
surance office. Without such notice, 
should the borrower become bankrupt, 
the lender will have no security for 
his money ; and should the borrower 
die, the insurance office cannot be com- 
pelled to pay any portion of the sum 
assured to the lender. 

When an assignment is made of 
real estate, mortgages or bonds, a re- 
cord is made in the offices in the same 
manner as if a sale had been made. 
When the assignment is made as a col- 
lateral security for a note, a memoran- 
dum to that effect is to be made on the 
back of the note, stating that the as- 
signment is to be cancelled when the 
note is paid on maturing- 

The Law of Life and Fire 
Insurance. 

Speculative policies of insurance are 
illegal. A wife may insure the life of 
her husband ; a husband may insure 
the life of his wife ; a creditor may in- 
sure the life of his debtor. The con- 
sent of the assured must in each be 
obtained. A person about to effect 
an insurance upon his life must answer 
the questions proposed to him with 
accuracy ; any false representation 
makes the policy void. Some insur- 
ance companies declare their policies 
"indisputable," but no contract can 
be made which is indisputable in law. 
A policy is not vacated by the suicide 
of the assured in a state of insanity. 
When a person lends money on the 
security of a policy of insurance, the 
lender should have the custody of the 
policy, and give notice to the insurance 
office that the loan has been made and 
the policy assigned. 

An insurer against fire must not 
alter his premises so that they no 
longer agree with the description of 
them in the policy ; when material 
alterations are contemplated, notice 
should be given to the insurers. A 
fire insurance policy only protects 
goods so long as they remain in the 
same house as when the policy was 
effected. On a change of residence 
notice should be given to the insurance 
agent, and the policy will be altered 
accordingly. 



210 



LAW TERMS. 



Breach of Promise of 

Marriage. 

The common law does not altogether 
discoiintenance long engagements to 
be married. If parties are young, and 
circumstances exist showing that the 
period during which they had agreed 
to remain single was not unreasonably 
long, the contract is binding upon 
them ; but if they are advanced in 
years, and the marriage is appointed 
to take place at a remote and unreason- 
ably long period of time, the contract 
would be voidable, at the option of 
either of the parties, as being in re- 
straint of matrimony. If no time is 
fixed and agreed upon for the perform- 
ance of the contract, it is in contempla- 
tion of law a contract to marry within a 
reasonable period after request. 

Either of the parties, therefore, after 
the making of such a contract, may 
call upon the other to fulfil the engage- 
ment ; and in case of a refusal, or a 
neglect so to do on the part of the 
latter within a reasonable time after 
the request made, the party so calling 
upon the other for a fulfilment of the 
engagement may treat the betroth- 
ment as at end, and bring an action 
for damages for a breach of the engage- 
ment. If both parties lie by for an 
unreasonable period, and neither re- 
new the contract from time to time by 
their conduct or actions, nor call upon 
one another to carry it into execution, 
the engagement will be deemed to be 
abandoned by mutual consent, and the 
parties will be free to marry whom 
they please. 

The Roman Law very properly con- 
sidered the term of two years amply 
sufficient for the duration of a betroth- 
ment ; and if a man who had engaged 
to marry a girl did not think fit to 
celebrate the niiptials within two 
years from the date of the engage- 
ment, the girl was released from the 
contract. 

American and English Law 
Terms. 

Action. — A general name for the v a 
rious processes or forms of suit adopted 
for the recovery of supposed rights. 

Ad Inquirendum. — ^A judicial writ, 



commanding inquiry to be made of 
anything relating to a pending cause. 

Administrator . — One who has com- 
mitted to his care, for the purpose of 
legal distribution, the goods of a per- 
son dying intestate. 

Appecd. — The removal of a cause 
from an inferior court to a superior 
court. 

Arbitration. — A method of deciding 
matters in dispute, by the mediation 
and award of a third person, and so 
avoiding legal expense. 

Arraignment of a Prisoner. — Read- 
ing the iaidictment and asking the 
prisoner whether he is guilty or not 
guilty. 

A7'rest. — The restraint of the person, 
either in civil or criminal process. 

Arrest of Judgment. — To show cause 
why judgment should be stayed, not- 
withstanding an adverse verdict. 

A rson. — Felonious burning of houses, 
grain, &c. 

Assault. — An attempt or threat to 
do, with force and violence, a bodily 
hurt to another. 

Assignee. — One to whom certain 
poweir or discretion is given. 

Assignee in Bankruptcy — One who 
collects and distributes bankrupts' 
eflPects. 

Assignment. — The transfer by one 
man to another of goods or any speci- 
fied right or interest. 

Assize. — The periodical sittings of 
the superior courts to try causes. 

Assumpsit. — A voluntary promise, 
by which a man assumes or takes upon 
himself to perform or pay anything 
for another. 

Attainder. — The stain or corruption 
of the blood of a criminal condemned 
to death. 

Attaint. — A writ to inquire whether 
a jury gave a false verdict, that judg- 
ment may be reversed. 

Attorney. — One regularly appointed 
by another to transact business for 
him. 

A ttorneys - at - Law. — Those who, 
versed in legal knowledge, have the 
business of others committed to them. 

Bail. — Security given for the appear- 
ance when required of a person charged 
with wrong doing. 



LAW. 



211 



Bail-bond. — The document by which 
one person becomes security for the 
due performance by another on a 
specitied undertaking. 

Bailiff. — An officer appointed to 
arrest persons for debt. 

Bankrupt. — One who is compelled 
by law to yield up all his property for 
the satisfaction of his creditors. 

^ar.- The part of the court in 
which the counsel stand to plead ; 
also, the -place where the criminals 
stand to be tried. By " the Bar " is 
understood the body of barristers, 
and pleaders generally, as the ** Chan- 
cery Bar," the "Indian Bar," &c. 

Barratry. — Foul practices in law. 

Barrister. — A counseller admitted 
to plead at the bar, and there to 
undertake the cause of his clients. 

Battery. •^YiolenX, beating ; personal 
▼iolence. 

Benefice. — An ecclesiastical living. 

Bigamy. — The having two or more 
husbands, or wives, at one time. 

Bill in Chancery. — A declaration in 
writing of the grievance for which the 
plaintiff claims redress. 

Bill of Entry . — A document contain- 
ing an account of goods entered at a 
custom house. 

Bill of Exchange. — A note ordering 
the payment by the acceptor of a 
specified sum of money at a certain 
time and place, in consideration of 
value received of the drawer. 

Bill of Lading.— An acknowledg- 
ment and undertaking by the master 
of a ship that he has received certain 
goods, and will deliver them to the 
consignees, w good order and condi- 
tion. 

Bill of Sale. — A deed making over 
certain personal property in consider- 
ation of a loan of money, or other 
value, and to secure the repayment of 
such loan. 

Bill of Costs. — An attorney or soli- 
citor's bill for proceedings in the 
courts of law or equity, which are 
ns?ually taxed or examined as to the 
propriety of the items, by officers ap- 
pointed for the purpose, prior to 
which taxing, the amount cannot be 
sued for. 

Bond.— A written obligation. 



Borough. — A town having corporate 
rights. 

Bottomry. — The borrowing of money 
by the master of a ship on the bottom 
or hull of the ship, to be paid with 
interest if the ship return in safety, 
but otherwise to be forfeited. 

Bontefeu. — One who commits arson ; 
an incendiary. 

Bribery. — The purchase and sale of 
votes ; any reward given and received 
for a dishonest or immoral action. 

Brief. — The document by which & 
counsel is instructed in his client'* 
case. 

Burgess. — A citizen or freeman of h 
corporate town. 

Burglary. — The breaking into » 
dwelling house with felonious inten- 
tion. 

Bye-Law. — A minor rule — which 
must be consonant to the public law, 
and for the common benefit — made 
by a company or other public body. 

Capias ad Respondendum. — A writ 
in the Court of Common Pleas, before 
judgment, whereby the sheriff is com- 
manded to take the body of the de- 
fendant, and keep him safely, and to 
produce him in court on the appointed 
day, to answer the charge brought by 
the plaintiff. 

Capias ad Satisfaciendum (or Ca. 
Sa., as it is commonly called). A ju- 
dicial writ of execution, commanding 
the sheriff to take the body of the 
defendant, issued after judgment and 
on the defendant's default. 

Capias Utlagatum. — A writ against 
an outlaw. 

Capiion. — Arrest of the person. 

(7as<?.— The statement of the particu- 
lars of a plaintiff's claim, or of a de- 
fendant's answer to it, with an exami- 
nation of the witnesses on either side 
is designated the case of the respective 
parties. 

Cause. — The matter brought before 
a court of law for trial. 

Caveat. — A process to stop proba+^e 
of a will ; a description of an inv ca- 
tion or discovery not yet completed. 

Certm^ari. — An original writ, issued 
by the Court of Chancery, in Great 
Britain, and directed to the judges or 
oMcers of an inferior court, command- 

14—2 



212 



TAKE MY ADVICE. 



ing them to certify or return the 
records of a cause depending before 
them. 

ChaVenge. — An exception taken by 
the prisoner in a criminal, and the de- 
fendant in a civil case, against one or 
more of the jurors who are about to 
try his case. If the challenge be 
allowed new jurors are substituted for 
those objected to. 

Chancery. — The highest court in 
England, next to the Parliament" 
The Court of Chancery, which is 
called a Court of Equity, was instituted 
for the purpose of proceeding by the 
rules of equity and conscience, and of 
moderating the rigour of the common 
law, the inte7ition being considered 
rather than the words of the law ; 
equity being the correction of that 
wherein the law, by reason of its uni- 
versality, is deficient. 

Charter. — A written record of things 
done between parties, 

Charter-Party. — An indenture be- 
tween merchants or owners, and mas- 
ters of ships, containing the particu- 
lars of their contracts. 

Gltattels. — Personal property, such 
as money, goods, and moveables gene- 
rally. 

Clerh. — The strict definition of this 
word is "a person in holy orders;" 
it is now also applied to any one whose 
chief occupation is writirg. 

Client. — Every party to a proceed- 
ing at law or equity is termed his 
attorney's "client." 

Codicil. — An addition made to a 
will, or a supplementary paper, be- 
queathing property, or explaining or 
altering some of the bequests con- 
tained in the wiU. 

Cognovit Actionem. — An instrument 
by which a defendant acknowledges 
the plaintiff's cause against him to be 
just and true; and, before or after issue, 
suffers judgment to be entered against 
him without trial. 

Co-heir.— A joint heir mth another. 

Collateral Descent. — That which de- 
scends from a side branch of a family; 
as from an uncle to a nephew. 

Commission. — The warrant orlettcFS 
patent, which all persons exercising 
jurisdiction, either ordinary or extra- 



ordinary, have to authorise them 
to hear or determine any cause or 
action. 

Commissioner. — One holding a com- 
mission, letters patent, or other lawful 
warrant, to examine any matters, or 
to execute any public office. 

Committee. — A number of persons to 
whom the consideration or ordering of 
any matter is referred. 

Commitment — The sending a guilty 
person to prison, by virtue of a war- 
rant or order. 

Compounding Offences. — Receiving 
some consideration for withdrawing 
{without the permission of the court 
in which the offender should be tried) 
from a prosecution. 

Compounding with Creditors. — An 
agreement by which the creditors, on 
receipt of a certain sum in the £, re- 
lease their debtor from his engage- 
ments. 

Conservator. — A preserver ; an arbi- 
trator appointed permanently to adjust 
differences that may arise between 
variotis parties. 

Consideratio Curice. — The judgment 
of the court. 

Consideration. — The material cause 
of any contract, without which it 
would neither be effectual or binding. 

Contempt. — A disobedience of the 
rules, process, or orders of a court — 
a punishable offence. 

Contempt of Court. — A persistent 
neglect or violation of the orders of a 
court. 

Conveyance. — A deed, which passes 
or conveys land or other real property 
from one person to another. 

Convict. — One found guilty of an 
offence by the verdict of a jury. 

Copyhold. — A tenure nearly equal to 
a freehold, its requisite being that it 
has been devised time out of mind by 
copy of court-roll. 

Coram, non Judice. — A cause brought 
and determined in a court, the judges 
of which have no jurisdiction. 

Coroner. — An officer who, with the 
assistance of a jury, enquires into tOe 
cause by which any one came to a sud- 
d®n OF violent death. 

Corporation. — Anv public body esta- 
blished by LegisUtive Charter 



■m 



LAW. 



213 



Costs. — The legal expenses incurred 
in suits or actions at Law. 

Counsellor. — One retained to plead 
his client's cause in a court of justice. 

Count. — A subdivision or part of the 
plaintiff's declaration in an action. 

Court-days. — Days when courts of 
judicature are open and pleas deter- 
mined. 

Court-roll. — A roll containing an 
account of the number of lands, &c. on 
the jurisdiction of a lord of a manor, 
with a description of the tenants. 

Covenant. — The agreement or consent 
of two or more by deed in writing. If 
anything be covenanted for that is 
illegal or imposible to be done, the 
covenant is void. 

Coverture. — The state of a married 
woman, as being under the protection 
or power of her husband. 

Crim. Con. (or Criminal Conversa- 
tion). — Illicit conversation with a mar- 
ried woman, for which the offending 
party is liable to an action for damages. 

Custom. — A law or right not written, 
but established by long use. 

Dam,ages. — The amount of money 
assessed upon a defendant, as a remu- 
neration to the plaintiff for the injury 
done him. 

Debenture. — A bond or security for 
money loans. Debentures were so 
called from the receipts beginning with 
the words Dehentur mihi, &c. 

Declaration. — A legal specification 
on record of the cause of action by a 
plaintiff against a defendant. 

Decree. — The judgment of a court of 
equity on any bill preferred : a decree 
may be interlocutory, or final. 

Deed.— A written instrument com- 
prehending a contract or bargain : a 
deed has three essentials — writing, 
sealing, and delivering. 

Default. — Non appearance in court 
on the day appointed. 

Defeasance. — The indorsement con- 
taining the conditions (if any) upon 
which a warrant of attorney is given. 

Defence — A general assertion that a 
plaintiff has no ground of action. 

Defendant. — The party sued in a 
personal action. 

Demesne (pronounced De-men% — A 



manor house and the lands attached 
to it. 

Demurrer. — A pause or stop put to 
any action or suit, upon a legal objec- 
tion raised ; which objection must be 
determined before further proceedings 
can be taken. 

Denizen. — An alien bom, who is 
admitted to residence and to certain 
rights in a foreign country. 

Deposition. — An afl&davit in writing. 

Devise.— The act of bequeathing ; 
also, whatever is bequeathed by will. 

Diocese. — The circuit or bounds of a 
bishop's jurisdiction. 

Disclaimer. — A plea containing an 
express denial or renunciation of any- 
thing. 

Disfranchisement. — The act of dis- 
possessing a town or person of its, or 
his, citizen rights, or of any particular 
right— as voting, &c. 

Distress. — The taking the goods of 
a tenant in satisfaction for rent due. 

Distringas. — A writ, authorising the 
proper officer to distrain or seize for 
rent. 

Domicile. — A place of permament 
reside*nce. 

Dower or Dowry. — The estate which. 
a woman brings to her husband in 
marriage. 

Draught, or Draft. — The draft or 
outline of a deed or legal document. 

Duress. — Anything done under 
compulsion, and through unavoidable 
necessity. 

Ejectione Firmai, or Ejectment. — An 
action at law, by which a person 
ousted from the possession of an 
estate for a length of time may recover 
that possession. 

Enfranchisement. — Admission to the 
freedom of a corporation or state. 

Engross.— To copy in a large fair 
handwriting. 

Entail. — An entailed estate is so 
settled that it cannot be sold or be- 
queathed by any subsequent possessor, 
but descends inalienably on a person 
and his heirs for ever. Under certain 
circumstances, however, the entail 
can be cut off. 

Error. — A "writ of error" is a 
commission to judges of a superior 



214 



TAKE MY AD VICE. 



court, by wliich they are authorised 
to examine the record upon which a 
judgment was given in an inferior 
court ; and, in such examination, to 
affirm or reverse the same, according 
to law and justice. 

Estreat. — When a bail or recogni- 
zance becomes forfeit by any of its 
conditions being broken, it is es- 
treated : that is, extracted from the 
record, and sent up to the Exchequer, 
whence a process or writ will issue to 
recover the fine. 

Evidence. — Proof by the testimony 
of witnesses on oath, or by writings or 
records. 

Excommunication. — ^he anatfiema 
of the church. Lesser excommunica- 
tion debars from the Eucharist ; 
greater excommunication is a total 
excision from the church. 

Execution. — A judicial process for 
obtaining possession of anything re- 
covered by judgment of law; legal 
disti-aint for debt, &c. ; the act of 
signing au'l sealing a legal instrument; 
death by the law. 

Executor, Executrix. — One appointed 
by a person's last will to dispose of his 
estate. 

Exigent.^ A "writ of exigent" re- 
quires the sheriff — in cases where a 
defendant cannot be found, and is be- 
lieved to have absconded — to proclaim 
him, and if he does not then appear, 
he is outlawed. 

Ex Officio. — By virtue of office. 

Eh Parte. — A statement where only 
one of the parties concerned in a suit 
gives an account of a transaction in 
which two or more are interested. 

Ex Post Facto. — Done after another 
thing — after the fact. 

Extra Parochial. — Places which are 
out of the bounds or limits of a parish, 
and, therefore, exempt from parish 
rates or duties. 

Fee, and Fee-Simple. — A tenant in 
fee-simple is one who has lands or 
tenements to hold to him and his 
heirs for ever, absolutely and simply, 
without condition attached to the 
tenure. 

i^ees.— Official duea ; rewards for 
professional servica. 



Felo-de-se. — One who commits self- 
murder ; a suicide. 

Felony. — An offence which occasions 
a total forfeiture of either lands, or 
goods, or both, at the common law, 
and which crime is also punishable by 
death or imprisonment, according to 
the degree of guilt. 

Feme-Goverte. — A married woman. 

Feme-Sole. — An unmarried woman. 

Ferce Natures. — Birds and beasts 
that are wild, wherein no man may 
claim a property, unless under such 
circumstances as are provided for by 
the game-laws. 

Fief. — Lands or tenements held by 
feftlty and homage. 

Fieri Facias. — (Commonly known 
as Ft. Fa.) A judicial writ of exe- 
cution, that lies where judgment is 
had for debt, or damages recovered in 
any of the Courts ; by which writ 
fhe sheriff is commanded to levy the 
debt and damages on the goods and 
chattels of the defendant. 

Finding a True Bill. — Prior to the 
commencement of any sessions, the 
depositions of the witnesses on whose 
evidence the prisoners have been com- 
mitted, are transmitted by the magis- 
trates to the place of holding the ses- 
sions, with the bills of indictment 
framed thereon ; where a tribunal, 
called the Grand Jury, is sworn to in- 
spect them, and re-examine the wit- 
nesses. If this jury consider the 
charges supported by such evidence as 
is likely to lead to conviction, they 
find true bills against the prisoners, on 
which they are brought to trial ; other- 
wise the bills are ignored^ or quashed. 

Fine. — A payment imposed as a 
penalty ; a sum paid to settle a claim 
or terminate a dispute. 

Flaw. — Any error or omission in 
indictments or declarations, which in- 
validates the proceedings. 

Flotsam and Jetsam are goods lost 
by shipwreck, and floating on the sea. 

Foreclosm^e. — The term used to ex- 
press the barring the equity of redemp- 
tion on mortgages, which see. 

Forfeiting Recognizances. — When a 
person binds himself, either person- 
ally or by surety, to appear in any 



r^AW. 



51 :■ 



court at a certain time, and does not 
so appear, the sureties or recognizances' 
are "forfeited or estreated (see Estreat). 

Forgery. — Fraudulently counter- 
feiting, or altering the signature, seal, 
mark or writing of any individual, or 
public body. 

Franchise. — The right of voting in 
elections . 

Fratricde. — The crime of murder- 
ing a brother ; one who murders his 
brother. 

Freehold. — Lands or tenements held 
in fee, fee-tail, or, at least, for the 
term of life. 

Next Friend. — The legal guardian 
or nearest relation of a minor. 

Glebe Land . — The land, meadows, 
or pasture, belonging to a parsonage. 

Grant. — A gift in writing ; an ap- 
propriation or conveyance by the go- 
vernment. 

Guarantee. — A surety ; one who sti- 
pulates to see the engagements of an- 
other duly performed. 

Habeas Corpus. — The expression 
means literally " you may have the 
body." — A writ having for its object 
to bring a party before a court or 
judge ; especially, a writ to inquire 
into the cause of a person's imprison- 
ment or detention by another, with 
the view to protect the right to per- 
sonal liberty ;— or a writ for the pur- 
pose of delivering an individual from 
false imprisonment. 

Heir. — One who receives, inherits, 
or is entitled to succeed to the posses- 
sion of any property after the death 
of its owner. 

Heir- Apparent. — The person who, 
during the life of the incumbent or 
present possessor, has the right to 
succeed, or is first in the line of suc- 
cession to an estate, crown, &c. 

Heir-at-law. — The legal heir ; the 
nearest of kin entitled to succeed to 
an intestate estate ; also, one entitled 
to claim the residue or remainder after 
the provisions of the will have been 
executed. 

Heir-Presumptive. — The person who 
is nearest of kin, and next in succes- 
sion to the present occupant, ' ; . '>'-^iose 
ciaim to inheritance may be ^-- — -..e. 



as by the birth of a child, or other 
contingency. 

Hereditament. — Property that may 
be inherited. 

Hereditary. — Transmitted, or cap- 
able of being transmitted from father 
to child. 

Heriot. — A customary tribute of 
goods or chattels to the lord of the 
fee, made on the decease of a tenant. 

Heritage. — That which is inherited. 

Her'itable and Movable Eights. — 
Terms used in the Scotch law to de- 
note what in England is meant by 
real and personal property ; real pro- 
perty in England answering nearly to 
the heritable rights in Scotland, and 
personal property to the movable 
rights. 

Homicide. — The killing of any human 
being by the act of man. There are 
three kinds of homicide — justifiable, 
exusable, and felonious. 

Impanelling. — Writing in a parch- 
ment schedule the names of the jury 
by the sheriff. 

Imparlance. — Time given by the 
court to a party to plead. 

Impeachment. — The accusation and 
prosecution of a person for treason, or 
other crimes and misdemeanours. 

Impropriation. — The act of impro- 
priating ; also, a parsonage, or eccle- 
siastical living in the hands of a lay- 
man, or which descends by inheritance. 

Incendiary. — A setter of hoiises on 
fire. 

Incest. — Illicit intercourse, or mar- 
riage, with one too near akin. 

Incumbent. — The present possessor 
of a benefice. 

Indenture. — A writing containing 
some contract, agreement, or convey- 
ance, between two or more persons, 
being indented in the top, answering 
to another part which has the same 
contents. 

Inu'. ment. — A written accusation 
of one or more persons of a crime or 
misdemeanour, preferred to, and pre- 
sented on oath by, a grand jury. 

Indorsement. — Anything written on 
the back of a deed; the writing a man's 
name on the back of a bill of exchange. 



210 



TAKE MT AD VICE. 



Induction. — The act of giving to a 
clergyman the possession of his church. 

In Esse. — In being, or Actual exist- 
ence. 

In Posse, or in Potentia. — Potential 
or possible existence. 

Infeftment. — Deed or process of put- 
ting in possession of heritable property. 

Infendation. — Act of putting one in 
possession of an estate in fee ; the 
granting of titles to laymen. 

Inheritance. — An estate which a man 
has received by descent as heir to an- 
other, or which he may transmit to 
another as his heir. 

Injunction. — A writ or process grant- 
ed by a court of equity, whereby a 
party is required to do, or to refrain 
from doing certain acts. 

In Propria Persona. — In one's own 
proper person. 

Inquest. — A jury ; particularly, a 
coroner's jury for investigating the 
cause of a sudden death. 

Inrolment. — The registering or en- 
tering of any deed, &c., in the rolls of 
some court. 

Instrument. — Any act, deed, or 
writing, drawn up. between two or 
more parties, and containing covenants 
to be performed by them respectively. 

Interdict. — In Scotch law, an order 
of the Court of Session, or Sheriff's 
Court, prohibiting any act, proceed- 
ings, sale, publication, &c., challenged 
as illegal, or infringing any patent or 
other right. 

Interpleader. — A procee<1ing to en- 
able a person, of whom the same debt, 
duty, or thing is claimed adversely 
by two or more parties, to compel them 
to litigate the right or title between 
themselves, and thereby determine to 
which of them he is legally indebted. 

Interrogatories. — Questions in writ- 
ing demanded of a defendant, or of 
witnesses brought in to be examined 
in a cause, particularly in the Court of 
Chancery. 

Intestate. — Dying without a will. 

Issue. — The specific point in a suit 
between two parties needing to be de- 
termined. 

Jetsam. — Motsanx and Jetsam are 
goods lost by shipwreck, and floating 
oi) the sea. 



Jointure. — An estate settled on a 
wife, and which she is to enjoy after 
her husband's decease for her own 
life, and in satisfaction of dower. 

Judge. — An officer invested with 
authority to hear and determine causes 
civil and criminal. 

Judge-Advocate. — In courts-martial 
the person who is appointed to act as 
public prosecutor. 

Judgment. — The sentence of the law 
pronounced by the court upon the 
matter contained in the record. 

Judgment hy Default. — When a de- 
fendant does not put in appearance to 
an action, he is presumed to have no 
defence, and judgment goes against 
him by default. 

Jurist. — One who treats of matters 
of law. 

Jury. — A number of men, sworn to 
inquire of and try a matter of fact, 
and declare the truth upon such evi» 
dence as shall be delivered to them in 
a cause ; and who are sworn judges 
upon matters of fact. 

Justices. — Officers deputed by the 
crown to try causes and admininister 
justice 

Justices of the Peace — Officers ap- 
pointed to maintain the peace in the 
counties where they dwell. 

Justifying Bail. — If the plaintiff or 
his attorney object to the persons 
offering themselves as bail, such bail 
are allowed to "justify" themselves, 
that is, to swear in court that they are 
" substantial" in the eyes of the law. 

Larceny. — Theft. 

Lease. — A conveyance of any lands 
or tenements, usually in consideration 
of rent, or other annual recompense, 
made for a certain fixed time. He 
who lets is called the lessor, and he to 
whom the lands, &c., are let, the lessee. 
Leasehold. — Lands or tenements 
held by virtue of a lease, or convey- 
ance, from the party having a right.so 
to dispose of them. 

Legacy. — A bequest or gift in goods 
and chattels by will. The person to 
whom it is given is styled the legatee ; 
and, if the gift is of the residue of an 
estate after payment of debts and le- 
gacies, he is then styled the residuary 
legatee. 



LAW. 



217 



Legem Habere. — To be capable of 
giving evidence on oath. 

Letters Patent. — A grant or deed 
from tlie government, securinrj to a 
person the exchisive right to an inven- 
tion for a term of years. 

Levari Facias. — A writ of execution 
directed to the sheriff for levying a 
sum of money upon a man's lands and 
tenements, goods and chattels, who 
has forfeited his recognisance. 

Libel. — A malicious defamation, ex- 
pressed either in printing, or writing, 
or by signs, pictures, &c., tending 
either to blacken the memory of one 
who is dead, or the reputation of one 
who is alive, and thereby exposing him 
to public hatred, contempt, or ridi- 
cule. 

Lineal Descent. — That which goes 
from father to son, from son to grand- 
son, and so on. 

Magna Gharta. — The great charter 
of liberties, rights, and privileges ob- 
tained by the English Barons from 
King John, a.d. 1215. 

Mainprise. — The surrendering a 
person into friendly custody, upon 
giving security that he shall be forth- 
coming at the time and place re- 
quired. 

Mandamus.'-K writ issued by a 
superior Court and directed to some 
inferior tribunal, or to some corpora- 
tion or person exercising public autho- 
rity, commanding the performance of 
some specified duty. 

Mandate. — ^A command; an autho- 
rity to act. 

Maturity. — The being of the age of 
twenty-one. Bills or Notes for the 
payment of money, are when due said 
to have arrived at maturity. 

Mesne Process. — Such process as is- 
sues pending the suit upon some colla- 
teral interlocutory matter, as to sum- 
mon juries, witnesses, &c. 

Misdemeanor. — An indictable of- 
fence, which though criminal, does not 
amount to felony. 

Mittimus. — A precept in writing, 
under the hand and seal of a justice 
of the peace, directed to the gaoler, 
for the receiving and safe keeping 
of an offender till he is delivered by 
law. 

10 



Mortgage. — A pledge or pawn of 
property as security for a loan. 

Mortmain. — Possession of lands or 
tenements in dead hands. (A term 
in English law). The "Mortmain 
Act," passed in the reign of the 
second George had for its object the 
prevention of improvident alienations, 
or dispositions of landed estates, by 
dying persons, to the disinheritance of 
their lawful heirs. 

Motion in Court. — An application to 
the Court by the parties or their coun- 
sel, in order to obtain some rule or 
order of Court, which becomes neces- 
sary in the progress of a cause. 

Municipal Law. — ^A rule of civil con- 
duct prescribed by the supreme power 
in a State-corporation or city rule. 

Nem. Gon. {Nemine Contradicente.) 
— Words used to signifj'^ the unani- 
mous consent of the members of Leg- 
islature, or other public body, or pub- 
lic meeting, to a vote or resolution. 

J^e Becipiatur. — A caveat against 
receiving and setting down a cause to 
be tried. 

I^il Debet. — A common plea to an 
action of debt when the money is 
either paid or not owing. 

Ifil Dicit. — When judgment is given 
against a defendant in a civil action, 
owing to his non-appearance. 

Nisi Prius. — Unless before, the 
first words of the writ or commission 
to try a civil cause at Westminster, 
unless before that sitting a court was 
held in the town or county in which 
the suit lay. 

Nolle Prosequi. — An agreement 
made by the plaintiff, that he will 
not further prosecute his suit, either 
as to the whole or a part of the cause 
of action. 

Non Assumpsit. — A plea in personal 
actions, when the defendant denies 
that any promise or .agreement was 
made. 

Non Compos Mentis. — One not of 
sound mind, memory or understandii^. 

Non Damnificatus. — A plea to M3 
action of debt upon bond, with condi- 
tion to save the plaintiff harmless. 

Non Distringendo. — A writ not to 
distrain — used in various cases. 

Non est Factum. — The general issue 



218 



TAKE MY ADVICE. 



in an action on a bond or other deed, 
whereby the defendant denies that to 
be his deed whereon he is impleaded. 

Non est Inventus. — The sheriff's re- 
turn to a writ, when he cannot find 
the defendant. 

Nonfeasance. — An offence ; an omis- 
sion of what ought to be done. 

Non-Suit. — A renunciation or failure 
to follow up a suit by a plaintiff or 
demandant. Most commonly upon 
the discovery of some error or defect 
in his case, when the matter is so far 
proceeded in that the jury are ready 
to deliver their verdict. Thus the 
phrase "The plaintiff elects to be 
non-suited." 

Non sum Informatus. — A formal 
answer made by an attorney, that he 
is not instructed or informed to say 
anything material in defence of his 
client, by which he is deemed to leave 
the case undefended, and judgment 
passes against his client. 

Notary Public. — A person whose 
business it is to note and protest bills 
of exchange, and who also attests 
deeds and writings. 

Noting a Bill. — The course which is 
taken by the Notary Public when a 
bill of exchange is refused payment. 

Nudum Pactum. — A contract with- 
out consideration, such as an agree- 
ment to sell goods, land, &c., without 
any specified terms for the purchase. 
Such a contract is void in law ; and 
for the non-performance of it no action 
will lie. 

• Nuisance. — Anything that is a pub- 
lic or private injury, annoyance, or 
inconvenience. 

Parol. — Word of mouth ; verbal. 

Perjury. — The crime of swearing 
falsely. 

Plaintiff. — The person at whose suit 
a plaint or complaint is made. 

Plea.— The defendant's answers to 
the plaintiff's declaration. 

Pleadings. — The mutual altercations 
between the plaintiff and defendant in 
a suit; which are set down and de- 
livered into the proper office in writing. 

Police. — That branch of administra- 
tive justice which extends to the pre- 
vention of crimes, by watching over 



public order, preventing breaches of 
the peace, removing nuisances, &c. 

Posse Comitatus. — The power of the 
county. This includes the aid and 
attendance of all men, except ecclesi- 
astics and inferior persons, above the 
age of fifteen, within the county ; 
which force may be used in cases of 
riot or rebellion, or where any resist- 
ance is made to the execution of jus- 
tice. 

Practice of the Courts.'—The form 
and manner of conducting and carry- 
ing on suits or prosecutions at law or 
in equity, civil or criminal, through 
their various stages, from the com- 
mencement of the process to final 
judgment and execution, according to 
the principles of law, and the rules 
laid down by the several courts. 

Praecipe. — In actions of covenant, 
debt, and detinue, the original writ is 
called a praecipe, by which the defend- 
ant has an option given him, either to 
do what he is required, or show cause 
to the contrary. 

Oath. — An affirmation or denial of 
anything before one or more persons 
who have authority to administer the 
same, for the discovery and advance- 
ment of truth and right, calling God 
to witness that the testimony is true. 

Obligation. — A bond, containing a 
penalty, with a condition annexed for 
payment of money, performance of 
covenants, &c. 

Onus Probandi. — The burden of 
proving. 

Outlawry. — The act or process by 
which a person is excluded from, or 
deprived of, the benefit and protection 
of the law. 

Overt Act. — An open act, capable of 
being sustained by legal proof. 

Yes.— A corruption of the French 
oyez, hear ye ! The term used by a 
public crier, to enjoin silence and at- 
tention. 

Pains and Penalties. — A bill of pains 
and penalties is an Act of Parliament 
specially made to attaint one of trea- 
son, or felony, or to inflict punishment 
beyond or contrary to the law then in 
force. 

Panel.— ThQ slip contaiaing th© 



LAW. 



219 



names of such jurors as have been re- 
turned by the sheriff to serve on trials. 

Prescription. — A title acquired by 
use and time, and allowed by law. 

Probate. — Official proof of a will. 

Process. — The method taken by the 
law to enforce a compliance with the 
original writ, of which the primary 
step is, to give the person notice to 
obey it. 

Proclamation.— An official declara- 
tion. 

Proctor. — An attorney, employed 
in ecclesiastical cases. 

Pro Forma. — As a matter of form. 

Pro Rata. — In proportion. 

Protest. — The declaration of a public 
notary of the dishonour of a bill. 

Proviso. — A condition inserted in a 
deed, on the due performance of which 
the validity of the deed depends. 

Puisne. — Younger or inferior. In 
England said of the inferior judges of 
the Queen's Bench, Exchequer, and 
Common Pleas. 

Pursuer.—TQvm. used in Scotland 
for plaintiff. 

Quantum Meruit. — "As much as he 
deserved ;" that is — what can be re- 
covered by a man who does work for 
another without agreement as to re- 
compense. 

Quantum Valebant. — **As much as 
it is worth ;" that is — what can be re- 
covered when goods are delivered by 
a tradesman at no certain price. 

Quash. — To overthrow or annul. 

Quarantine. — The term of forty days 
during which a ship arriving in port, 
and suspected of being infected with 
a malignant contagious disease, is 
obliged to forbear all intercourse with 
the shore, and is not allowed to land 
her passengers or crew. 

Quasi Contract. — An implied con- 
tract. 

Quietus. — Freed or acquitted. 

Quid pro quo. — Mutual consideration. 

Quorum. — Certain individuals among 
persons invested with any power, or 
with the exercise of any jurisdiction, 
without whom, any number of the others 
cannot proceed to execute the power 
given by the commission. 

Raclc-Rent. — The full yearly value of 
the laud or house rented. 



Ranger. — An officer of the forest, 
whose duty it is to prevent trespasses, 
and preserve beasts of chase, &c. within 
the boundaries. 

Rebutter. — The answer of defendant 
to the surrejoinder of plaintiff. 

Recaption. — The taking a second 
distress of one formerly distrained dur- 
ing the plea grounded on the former 
distress. 

Recital. — The rehearsal, or making 
mention, in a deed or writing, of some- 
thing which has been done before. 

Recognisance. — An obligation of re- 
cord which a man enters into before 
some court of record, or magistrate 
duly authorized, with condition to do 
some particular act ; as, to appear at 
the assizes, to keep the peace, to pay 
a debt, or the like. 

Record. — A memorial or remem- 
brance. An authentic testimony, in 
writing, contained in rolls of parch- 
ment, and preserved in a court of 
record. 

Refresher. — The fee given to barris- 
ters as a retaining fee, when the cause 
has been deferred from the sittings at 
which they were retained to plead it. 

Rejoinder. — The answer or exception 
of a defendant in any action to the 
plaintiff's replication. 

Release. — An instrument, whereby 
estates or other things are transferred^ 
abridged, or enlarged ; and whereby a 
man quits and renounces that which 
he before had. The words generally 
used in releases are, remised, released^ 
and for ever quit claimed. 

Remedy. — The action or means given 
by law for recovery of a right. 

Replevin. — A remedy, grounded and 
granted onadistress; being a redeliver- 
ance of the thing distrained, to remain 
with the first possessor, on security (or 
pledges) given by him to try the right 
with the distrainer, and to answer him 
in a course of law. 

Replication. — An exception or an« 
swer to the defendant's plea. 

Report. — A public relation of cases 
judiciously adjudged in courts of jus- 
tice, with the reasons as delivered by 
the judges. 

Reports. — Decisions on legal issues, 
with a summary of the proceedings. 



220 



TAKE MY ADVICE, 



preserved as authentic records in the 
archives of the several courts, and 
forming a set of books for the use of 
members of the legal profession. 

Beprieve. — A suspension of the exe- 
cution, when sentence of death has 
been passed on a criminal ; and is 
ordered by the judge, on grounds 
favourable to the prisoner, which may 
arise from various causes. 

Rescue. — A resistance against law- 
ful authority. 

Beipondent. — One who answers or 
defends a suit. 

Retaining Fee. — The first fee given 
to counsel, in order to make sure that 
he shall not engage on the other side. 
Return of a Writ. — The certificate of 
the sheriff made to the court of what 
he has done towards the execution of 
any writ directed to him. 

Reversal. — The making a judgment 
void, in consequence of it having been 
given in error. 

Reversion. — The residue of an estate 
left in the grantor, returning to him or 
his heirs and assigns after the grant 
is over. 

Riot. — A tumultuous disturbance of 
the peace by three persons, or more, 
assembling together of their own au- 
thority. 

Royal Assent. — The concurrence of 
the Sovereign to any bill that has 
passed the two houses of Parliament, 
and which is necessary to render it a 
statute, or Act of Parliament, (Eng. ) 
Schedule. — An inventory of goods, 
or any scroll of parchment containing 
particiilars left out in the main writing. 
Scire Facias. — A judicial writ, for 
the purpose, generally, of calling a 
man to show cause to the court whence 
it issues why execution of judgment 
passed should not be made out. 

Se Defendendo- — "I struck in my 
own defence " — a plea of justification 
entered for a person charged with kill- 
ing another. 

Seisin. — Possession. 
Sequestration. — State of being set 
aside ; the act of taking a thing away 
from the parties intrusted with it, and 
intrusting it to a neutral party. 

Session. — The term of a sitting of 
justices. 



Set- ojf— A mode of defence whereby 
the defendant acknowledges the justice 
of the plaintiff's claim on the one hand, 
but on the other, sets up a claim of his 
own to counterbalance it, either in 
whole or in part. 

Sheriff. — The chief officer in every 
shire or county. 

Simony. — The corrupt presentation 
of anyone to an ecclesisastical benefice, 
for money, gift, or reward. 

Socage. — A tenure of lands or tene- 
ments by a certain determinate service. 
Solicitor. — One admitted to practise 
in a Court of Chancery or Equity, 
corresponding to an attorney in com- 
mon Law Courts. 

Stoppage in Transitu. — ^The act of 
legally stopping goods on the road. 

Subornation. — The offence of hiring 
persons to give false evidence. 

Subpoena. — A writ commanding the 
attendance in court of the person on 
whom it is served, as a witness, &c., 
under a penalty. 

Suit. —An action-at-law. 
Supersedeas. — A command to stay 
some ordinary proceedings at law, on 
good cause shown, which ought other- 
wise to proceed. 

Supplicavit. — A writ issuing out of 
Chancery for taking surety of the 
peace, where one is in danger of » 
bodily injury from another. 

Surrejoinder. — A second defence of 
the plaintiff's declaration in a cause, 
and is an answer to the rejoinder of 
the defendant. 

Tenant. — One who holds or possesses 
lands or tenements by any kind of 
title. 

Tenement. — In its original, proper, 
and legal sense, signifies anything 
which may be holden, provided it be of 
a permanent nature ; but, in itsnarrow- 
est sense, it means merely a house or 
homestead. 

Tenendum. — That clause in a deed 
wherein the tenure of the land is 
created and limited. 

Tenure. — The manner whereby lands 
or tenements are holden. The instru- 
ment by which an inheritance is held. 
Title. — The right to property. 
Tort. — Action for injury to the 
person. 



LAW. 



221 



Translation. — The removing of a 
bishop from one diocese to another. 

'Treason. — An offence against the 
dignity and majesty of the common- 
wealth; disloyalty; betraying the state 
into the hands of a foreign power. 

Ti'espass, — Wrongful or unautho- 
rized entry on another's premises. 

Trial. — The examination of a cause, 
civil or criminal, before a judge, who 
has jurisdiction of it, according to the 
laws of the land. 

Trover. — An action which lies where 
one man gets possession of the goods 
of another, by delivery, finding, or 
otherwise, and refuses to deliver them 
to the owner, or sells or converts them 
to his own use, without the consent of 
the owner ; for which the owner, by 
this action, recovers the value of his 
goods. 

Trust. — A right to receive the profits 
of land, &c. (and sometimes to dis- 
pose of it), for particular purposes, as 
directed by the lawful owner, or 
pointed out by settlement, or by that 
deed of conveyance which created the 
trust. A trustee is the person appointed 
by the deed to hold possession of, or 
sell, the property therein described, 
for the uses stated. 

Umpire. — A third person chosen to 
decide a matter in dispute, left to arbi- 
tration, in case the arbitrators should 
not agree. 

Usury. — The extortion of unlawful 
gain or interest. 



Vacation. — The time that elapses 
between the en l of one law term and 
the beginning of another. 

Venditi'mi exponas. — A judicial writ, 
directed to the sheriff, commanding 
him to sell goods of which he has 
formerly taken possession, for the 
satisfying a judgment given in court. 

Vendor and Vendee.— A vendor is 
the person who sells, and a vendee 
the person who buys, any thing. 

Venire Facias. — A judicial writ 
awarded to the sheriff to cause a jury 
in the neighbourbood to appear, when 
a cause is brought to issue, to try the 
same. 

Venue. — Neighbourhood ; locality. 

Verdict. — The finding of the jury in 
a cause. 

Viva Voce. — ^Verbal examimation in 
open court. 

Void. — The legal phrase for a nullity. 

Warrant. — A precept empowering 
the arrest of an offender. 

Warrant of Attorney. — An authority 
and power given by any one to an attor- 
ney, to appear and plead for him ; or 
to suffer judgment to pass against him, 
by confessing the action. 

Warranty. — An undertaking that 
the article sold answers to the descrip- 
tion given of it by the seller to the 
buyer. 

Will. — A will is the legal declaration 
of a man's intention of what he wills 
to be performed after his death. 

Writ. — ^A judicial summons. 



IX. TRADE; SOCIAL AND SCIENTIFIG FACTS, 



Titles and other Abbrevia- 
tions. 

A.B. — (Arfcium Baccalaureus). Bache- 
lor of Arts. 

A.M. — (Artium Magister). Master of 
Arts. (Ante Meridiem.) Before noon. 

A.M.— (Anno Mundi). In the year 
of the world. 

A.U.C.— (Ab urbe Condita). From 
the building of the city (Rome). 

B. D. — (Baccalaureus Divinitatis). 
Bachelor of Divinity. 

B.M, — (Baccalaureus Medicinse). Ba- 
chelor of Medicine. 

B.Sc. — (Baccalaureus Scientiarum). 
Bachelor of Sciences. 

C. Cent.— (Centum). A hundred. 
Clk. — (Clericus). Clergyman. 
C.R.— (Gustos Rotulorum). Keeper 

of the Rolls. 
D-D-— (Doctor Divinitatis). Doctor 

of Divinity. 
D.C.L. — (Doctor Civilis Legis). Doc- 
tor of Civil Law. 
D.V.— (Deo volente). God willing. 
e. g. — (Exempli gratia). For example. 
Ibid.— (Ibidem). In the same place. 
i.e.— (Id est). That is. 
Incog. —(Incognito). Unknown ; con- 
cealed. 
I.H.S. — (Jesus Hominum Salvator). 

Jesus the Saviour of men. 
LL. D. * — (Legum Doctor). Doctor of 

Laws. 
L.S.— (Locus Sigilli). The place of 

the Seal. 
L.S.D. — (Librae, Solidi, Denarii). 

Pounds, Shillings, Pence. 
M.D.— (Medicinse Doctor). Doctor of 

Medicine. 
M.S. — (Memoriae Sacrum). Sacred to 

the Memory. 
N.B.— (JSTota bene). Note well j or, 

North Britain, 
Kem. con.— (Nemine eontradicente). 

No one opposing it. 
Per cent. —(Per centum). By the 

hundred. 

*Ca.utiQa— not L.L.D. 



S.C.— (Senatus Consultum). — A de- 
cree of the Senate. 

S .T. P. — (Sanctse Theologise Professor). 
Doctor of Divinity. 

P.M. — (Post meridiem). After mid- 
day. 

Pp.— (Paginge). Pages ; not P.P. 

Prox. — (Proximo). Next month. 

P.S. — (Post scriptum). Postscript 
(written after). 

Q.E.D. — (Quot erat demonstrandum). 
Which was to be proved. 

Sc. —(Scilicet). To wit. 

Ult. — (Ultimo). In the last month. . 

V.R. — (Victoria Regina). Queen Vic- 
toria. 

Vid.— (Vide). See. 

Viz.- (Videlicet).— To wit. 

&c. — (Et Castera). And the rest. 

Et seq. — (Et quae sequuntur). And 
those which follow. 

Abp. — Archbishop. 

Acct. — Account. 

Admrs. — Administrators. 

Anon. — Anonymous. 

A.R.A, — Associate of the Royal Aca- 
demy. 

B.A — Bachelor of Arts. 

Bart. — Baronet. 

Bp. — Bishop. 

Capt. — Captain. 

C.B. — Companion of the Bath* 

C.P. — Common Pleas. 

Ch. — Chapter. 

Co. — County; or Company; 

Col.— Colonel. 

Comr. — Commissioner.. 

Cr. — Creditor. 

Do. — Ditto ; the same. 

Dr. — Debtor; or Doctor. 

E.— East. 

E.L. — East Longitude. 

Exch. — Exchequer. 

Esq. — Esquire. 

F.A.S. — Fellow of the Antiquarian 
Society. 

F.R.S. -Fellow of the Royal Society. 

F.R.C.S.— Fellow of the Royal Geo- 
grap^^ical Society. 



^i 



TRADE: SOCIAL AND SCIENTIFIC FACTS. 



223 



F L. S .- Fellow of the Liuuseau Society. 

Gen. — General. 

Gent. — Gentleman. 

Hhd. — Hogshead. 

H.M. — Her or His Majesty. 

Inst. — Instant ; present month. 

J P. — Justice of the Peace. 

Knt.— Knight. 

KG.— Knight of the Garter. 

K.C.B — Knight Commander of the 

Bath. 
K.G.C.B.— Knight Grand Cross of 

the Bath. 
K. P.— Knight of St. Patrick. 
K.S. I.— Knight of the Star of India. 
K.T.— Knight of the Thistle. 
Lieut. — Lieutenant. 
M.A. — Master of Arts. 
Messrs. — G entlemen. 
M.P. — Member of Parliament. 
Mr. — Master (commonly, Mister). 
Mrs. — Mistress. 

MS. — Manuscript. MSS. — Manu- 
scripts. 
N.S.— New Style, (1752). 
Ko. — Number. 
N.L. — North Latitude. 
N.T. — New Testament. 
N.— North. N.E., Northeast. N.W., 

North west, 
O.S.— Old Style. 
8vo. — Octavo. 

4to.— Quarto. 12mo, Duodecimo. 
FoL— Folio. 
O.T.— Old Testament, 
oz. — Ounce. 
Prof. —Professor. 
Q. — Question. 
Qy.— Query. 
Q.B. — Queen's Bench. 
Q.C — Queen's Counsel. 
Rev. — Keverend. Rt. Rev. — Right 

Reverend. 
Rt. Hon. — Right Honourable. 
R.A. — Royal Academician. A.R.A. — 

Associate of the Royal j^cademy. 
R-H.A. — Royal Horse Artillery. 
R.E. — Royal Engeneers. 
R.M.— Royal Marines. 
R.N.— Royal Navy. 
S.- South. S.E., Southeast. S.W., 

South west. 
Seo.— Secretary, Hon. Sec, Honorary 

Secretary. 
SL. — South Latitude. 
St.^ Ste., or S. — Saint. 
"'J.S. — United States. 



W.— West. 

W.L. — West Longitude. 

Xmas. — Christmas . 

Iiatin Phrases in Constant Use. 

A fortiori, — with stronger reason. 

A posteriori, — an argument from the 
effect to the cause. 

A priori, — from the cause to the effect. 

Ab initio, — from the beginning. 

Ab urbe condita, — from the building 
of the city (Rome). 

Ad absurdum, — bringing the contrary 
opinion to be an absurdity. 

Ad captan'dum vulgus, — ^to catch the 
rabble. 

Ad eundem (e-un'-dem) , — to the same ; 
to a like degree (M.A., &c.). 

Ad infinitum, — to infinity. 

Ad lib'itum, — at pleasure. 

Ad referendum, — to be referred to or 
considered again. 

Ad valorem, — in proportion to the va- 
lue. 

Adden'dum, pi. Addenda, — to be ad- 
ded ; additions to a book. 

Agenda, — things to be done. 

Alias, — otherwise. 

Alibi, —elsewhere. 

Alma mater, — a kindly mother ; a 
term applied to the University, 
where one was educated. 

Anath'gma, (Gr.), — curse. 

Anglicg, — in English. 

Anno Domini, (A.D.), — in the year of 
our Lord. 

Anno mundi, — in the year of the world. 

Ante meridiem (A.M.), — before noon. 

Anthropoph'agi, (Gr. ) — maneaters. 

Apex, pi. Apices, — the top of anything. 

Aqua (a'-kwa), — water. 

Aqua vitre, — eau-de-vie, or brandy. 

Argumentum ad hom'inem, — an argu- 
ment to the man (a personal argu- 
ment). 

Argumentum bacullnum, — the argu- 
ment of the cudgel. 

Armiger, — one bearing arms ; a gentle- 
man. 

Audi alteram partem, — hear the other 
side. 

Aut Csesar aut nullus, — either Csesar 
or nobody. 

Bona fide, — in good faith. 

Cacoe'tlies loquen'di, — an itch for 
speaking. 

Cac'6e"thes scribendi, — a bad habit, 
an itch for writing. 



224 



TAKE MYADVIOE. 



Csetera desunt, — the rest is wanting. 

Caeteris paribus,— other circumstances 
being equal. 

Camera obsctira, — an optical instru- 
ment used in a darlcened chamber 
for exhibiting objects without. 

Capias, — a writ of execution; liter- 
ally, tahe thou. 

Caput mortUum, — the worthless re- 
mains. 

Caret, — a mark (a), to denote that 
something is wanting. 

Caveat, — a kind of process in law, to 
stop proceedings ; a caution. 

Cognomen, — a surname, a family name. 

Com'pos men'tis, — of sound mind. 

Con'tra, — against ; contrary to. 

Cor'nucopia, — the horn of plenty. 

Corrigen'da, — things or words to be 
corrected. 

Cui bono ? — for whose good ? 

Cuique suum, — to every man his own. 

Cum privilegio, — with privilege. 

Curren'ti calamo, — with a running 
pen ; right off. 

Custos rotulo'rum, — keeper of the 
rolls or records. 

Data, — things granted. 

De facto, — in fact or reality. 

De Jure, — in law or right. 

De mor'tuis nil nisi bonum, — of the 
dead say nothing but what is good. 

De novo, — anew ; over again. 

Deficit, — a want or deficiency. 

Dei gratis, — by the grace of God. 

Dele (d), — blot out or erase. 

Delta, — the Greek letter A ; a triangular 
tract of land at the mouth of a river. 

Deo volente, — (D.V.), God willing or 
permitting. 

Desideratum, pi Desiderata, — a thing 
or things desired or wanted. 

Dexter, — the right hand. 

Dictum, — a positive assertion. 

Distringas, — a writ for distraining. 

Divide et imp6ra, — divide and govern. 

Dramatis personae, — the characters in 
a play. 

Duodecimo (du-o-dess'-e-mo), — twelve 
leaves to the sheet. 

E pluribus unum, — one out of many. 
Motto of the United States. 

Ec'ce Homo, — behold the man. 

Ec'ce signum, — behold the sign. 

Equilibrium, — equality of weight. 

Ergo, — therefore. 



Erratum, pi. Errata, — a mistake or 
mistakes. 

Esto perpetua, — may it last for ever. 

Et csetera (&c.), — and the rest. 

Ex cathedra, — from the chair. 

Ex nihilo nihil fit, — from nothing 
nothing comes. 

Ex ofl&cio, — officially. 

Ex parte, — on this side only ; partial. 

Ex post facto,— from something done 
afterwards as a law applied to a crime 
committed before the law was made. 

Ex tempore, — without premeditation ; 
off-hand. 

Excerpta, — extracts from a work. 

Exempli gratia (e.g.), — for example. 

Exeunt omnes, — all go off. 

Exit, — he goes off; departure. 

Exuviae, — cast skins of animals. 

Fac simile, — an exact copy. 

Felo de se, (Sp. ), — a murderer of one's 
self, self-murder. 

Fieri facias (fi. fa.) (fi'-e-ri-fa"-she- 
ass), — a writ to the sheriff to levy 
debt or damages. 

Finem respice, — look to the end 

Flagrante delicto, — during the com- 
mission of the crime. 

Fortiter in re, — firm in action. 

Genera, —the plural of genus. 

Habeas corpus, — a writ directing a 
gaoler to have or produce the body 
of a prisoner before the court. 

Hand passibus^sequis, — not with equal 
steps. 

Hortus siccus (a dry garden), — a collec- 
tion of specimens of dried plants. 

Humanum est errare, — it is human 
to err. 

Ibidem, — in the saine place. 

Id est (i.e.), — that is. 

Idem, — the same. 

Ignis fatiius, — will-o'-the-wisp; lite- 
ally, a delusive fire. 

Imperium in imperio, — a government 
within a government. 

Imprimatur, — let it be printed. 

Imprimis, — in the first place. 

Impromptu,— without premeditation j 
off-hand. 

In esse, — in actual existence. 

In forma pauperis — as a pauper. 

In foro conscientiae, — before the tri- 
bunal of conscience. 

In limine, — at the outset. 

In posse, — in possible existence. 



TRADE: SOCIAL AND 80IENTIFI0 FACTS. 



225 



In propria persona, — in person. 
In re, — in the matter or business of. 
In terrorem, — as a warning. 
In-toto, — entirely. 
In transitu, — on the passage. 
In vino Veritas, — there is truth in wine. 
Index expurgatorius, — (a purifying in- 
dex), a list of prohibited books. 
Infra dignitatem, — beneath one's dig- 
nity. 
Instanter, — instantly. 
Interim, — in the meantime. 
Interregnum, — the period between 

two reigns. 
Ipse dixit, — mere assertion (he himself 

has said). 
Ipso facto, — by I the fact itself. 
Item, — also; an article in a bill or 

account. 
Jurg divino, — by Divine right 
Jur6 humano — by human law. 
Jus gentium, — the law of nations. 
Lapsus linguae, — a slip of the tongue. 
Laus Deo, — praise be to God. 
Lex talionis, — the law of retaliation, 

an eye for an eye, &c. 
Libra, — a balance ; a sign of the zodiac. 
Locum tenens, — holding the place of 

another ; a lieutenant or deputy. 
Lit'era scripta manet, — what is written 

remains. 
Litera'tim, — letter by letter ; literally. 
Lusus ns/turse, — a freak of nature. 
Magna Charta (pronounced Karta), — 

the great charter. 
Malum in se, — and evil in itself. 
Manda'mus,— in law, a writ from a 

superior court; literally, wecommand. 
Ma'nes, — departed spirits. 
Materia med'ica, — substance, used in 

the preparation of medicine. 
Maximum, — the greatest. 
Memento more', — remember death. 
Memorabilia, — things to be remem- 
bered. 
Mens conscia recti, —-a mind conscious 

of right. 
Mens Sana in corpore sano,— a sound 

mind in a sound body. 
Meum et tuum, — mine and thine. 
Min'imum, the least. 
Mit'timus (we send),— a warrant for 

committal to prison. 
Modus operandi, — the mode or manner 

of operating. 
Multum in parvo, — much in little. 



Ne exeat regno, — let him not leave the 

kingdom. 
Ne plus ultrd, — no farther, the utmost 

point. 
Ne quid nimis, — too much of one thing 

is good for nothing. 
Ne sutor ultra crep'idam, — the shoe- 
maker should not go beyond his last. 
Nectemere nee timide, — neither rashly 

nor timidly. 
Necro'sis, Gr., — mortification or dead- 

ness. 
Nem'ine contradicente (nem. con.),— 

none opposing. 
Nolens volens, — "willy nilly." 
Noli me tangere,- touch me not. 
Non compos mentis' —not of sane mind. 
Non est inventus, — he is not found ; a 

return to a writ. 
Non obstante, — notwithstanding. 
Nosce teipsum — know thyself. 
Nota bene (N.B.), — mark well. 
Nunc aut nunquam, — now or never. 
Obiter dictum, — a casual remark. 
Omnibus,— for all. 

Onus probandi, — the burden of proof 
Ore tenus — as far as the mouth. 
Otium cum sine dignitate, — leisure 

with dignity ; sine, without. 
Par nobile fratrum, — a noble pair of 

brothers (ironically). 
Pari passu, — with equal pace . 
Passim, — every where. 
Pecca'vi, — I have sinned. 
Pendente lite, — the suit pending. 
Per cent, (for centum), — by the hun- 
dred. 
Per saltum, — by a leap. 
Per fas et nefas, — through right and 

wrong. 
Per se, — by itself. 
Pinxit, — painted it. 
Posse comita'tus, — the civil force of the 

country. 
Post meridiem (P.M.), — after midday. 
Postula'ta, — things required 
Prima facie, — at the first view. 
Primitise (pri-mish'-e-e), — first fruit. 
Primum mobile, — the first mover. 
Princip'ia, — first principles. 
Princip'is obsto, — oppose beginnings. 
Pro ariset focis, — for our altars and 

hearths. 
Pro re nata, — according to exigencies, 
I Pro bono publico, — for the public good. 
[ Pro ©t con (contra), — for and against, 

15 



226 



TAKE 31 Y ADVICE. 



Pro forma, — for form's sake- 
Pro hac vice, — for the occasion. 

Pro tempore, — for this time. 

Probattim est, — it has been proved. 

Quantum libet,— as much as pleases 
you. 

Quantum sufficit,— as much as is suffi- 
cient. 

Quantum valeat, — as much as it may- 
be worth. 

Quid nunc ? (what now ?), a news- 
monger. 

Quid pro quo, —something for some- 
thing. 

Quod erat demonstrandum; or, Q.E.D., 

— that which was to be proved. 

Quondam, — formerly. 

Be infecta, — without accomplishing 
the matter. 

Eecipe {ve&&'e--pj),—tahethou, the first 
word of a physician's prescription, 
and hence the prescription itself. 

Eequiescat in pa'ce, —may he rest in 
peace. 

Pes]^ice finem, — ^look to the end. 

Resurgam, — I shall rise again. 

Scandalum magnatum, — scandal 
against high rank. 

Sciricet, (sc), — to wit, namely. 

Sci're facias, — cause it to be known, or 
show cause. 

Secundum artem, — according to art. 

Semper idem, — always the same. 

Seria'tim, — in regular order. 

Sic passim, — so everywhere. 

Sine die, — without fixing a day. 

Sine qua non, — without which not ; 
a necessary condition. 

Statu quo, — in the same state in 
which it was. 

Sua cuique voluptas, — every one has 
his own pleasure. 

Suaviter in modo, fortiter in re, — 
gently in manner, firmly in acting. 

Sub poena,'— under a penalty. 

Sub silentio, — in silence. 

Sui generis, — the only one of the kind ; 
singular. 

Summum bonum, — the chief or su- 
preme good. 

Tabula rasa, — a smooth tablet ; a 
mere blank. 

Tredium vitas, — weariness of life. 

Te Deura, — a hymn of thanksgiving ; 
so calle 1 from the two first words. 

Tempora mutantur, — times change. 



Totidem verbis, — in just so many 

words. 
Toties quoties, — as often as. 
Toto coelo, — by the whole heaven ; as 

far as the poles asunder. 
Tria juncta in uno, — three j oined in one. 
Ultima ratio regum, — the last reason 

of kings ; that is war. 
Ultimo (ult.), — the last month. 
Una voce, — with one voice. 
Utile dulci, — the useful with the agree- 
able. 
Vacuum, — an empty space. 
Vade mecum, — come with me ; acorn 

panion. 
Vee victis ! — woe to the vanquished. 
Verbatim, — word for word. 
Versus, — in law, against. 
Veto (I forbid), — a prohibition, 
Vi et a,rmis, — by main force. 
Via, — by the way of. 
Vice, — in the stead or room of. 
Vice versa, — the opposite. 
Vide, — see ; refer to. 
Vis inertise, — the force of resistance 

of inanimate matter. 
Viva voce, — orally; by word of mouth. 
Viz. (videlicet), — to wit. 
Vox et prasterea nihil, — voice (or sound) 

and nothing more. 
Vivat E,egina ! — Long live the Queen. 

French and other Phrases in 
Frequent Use. 

Abattoir (a-bat-twar'), — a public 
slaughter-house. 

Abb6 (abbey), — an abbot. 

Aide-de-camp (aid'-d'-cong), — an offi- 
cer attending a general. 

Ala mode (ah-la-mode), — in the fashion 

Alguazil (al'-ga-zeel), — a Spanish po- 
liceman. 

Alto relievo, If., — high relief (in sculp- 
ture.) 

Amateur (ahm-at-ehr), — a lover of any 
art or science ; not a professor. 

Amende (a-mongd'), — amends. 

Andante, It., — moderately slow 

Antique (an-teek'), — ancient. 

Apropos (a-pro-po), — to the purpose. 

Assignat (as'-sin-ya), — paper-money 
issued during the Ilevolution. 

Attach^ (at-ta-sha'), — one attached to 
an ambassador. 

Au fait (o-fay), — master of the subject. 

Auto da fe, Sp. — (burning to death), 
an act of faith. 



TRADE: SOCIAL AND SCIENTTFIO FACTS. 



227 



ikvocat (av'-o-ca), — a lawyer. 

Badinage (bad"-e-nazii), — light or play- 
ful discourse. 

Bagatelle (baga-tell'), — a trifle. 

Ballet (bal-le'), — an opera dance. 

Beau (bo). — a gaily-dressed person. 

Beau-id^al (bo-ee-day'-al), — ideal ex- 
cellence. 

Beau monde (bo*-m6nd), — the fashion- 
able world. 

Bella-don'na, It, — the deadly night- 
shade ; literally /air lady, so called 
because its juice was used as a cos- 
metic by Italian ladies. 

Belle (bell), — a fashionably-dressed 
lady. 

Belles-lettres (bell-lettr), — literature. 

Bijou (bee'-zhoo), — a jewel ortrinket. 

Billet-doux (bil-le-doo'), — a love-letter. 

Bivouac (biV-oo-ack), — to pass the 
night under arms. 

Bizarre (be-zar), — odd, fantastic. 

Blanc manger (bla-mon'je), — a white 
jelly, 

Bon jour (bohn-zhdr), — good-day. 

Bon-mot (bong'-mo), — a witty saying. 

Bonne-bouche (bon-boosh), — a deli- 
cious morsel ; a titbit. 

Bon vivant (bohu-veev'-ahn), a high 
liver. 

Boudoir (boo-dwar'), — a lady's room. 

Bougie (bo6-zhe), a wax- taper. 

Bouillon (bool'-yong), a kind of broth. 

Bouquet (boo'-kay), a nosegay. 

Bourgeois (boor'-zhwaw), — a burgess 
or citizen ; citizen-like. 

Bravura (bra-voo'-ra), a song of diffi- 
cult execution. 

Bulletin (bool'e-teen), — a short official 
piece of news. 

Bureau (bu-ro'), — an office. 

Cabriolet (cab'-re-o-lay"), — a cab. 

Cachet (kah-shay), — a seal. 

Caira (s^-ee-ra), — (it shall go on, that 
is the Revolution), the refrain of a 
revolutionary song. 

Caique (ca-eek'), — the skiff of a galley. 

Calibre (ca-lee'br), — the capacity or 
power of the mind. 

Cap-^-pie (cap-ah-pQg), — from head to 
foot. 

Capuchin (cap -u-sheen"), — a hooded 
friar. 

Carte blanche (cart blongsh), — (white 
paper); permission to name our own 
terms. 



Champgtre (shau-pay tr'), — rural. 
Chapeau (shap'-po), — a hat. 
Chaperon (shap'-er-6ng), — a gentleman 

who attends upon, or protects a 

lady in a public assembly. 
Charg^ d'affaires (shar'-jay-daf-fair), — 

a person left in charge in the absence 

of an ambassador. 
Charivari (shar-e-va-ree'), a mock sere- 
nade of discordant music. 
Charlatan (shar'-la-tan), a quack. 
Chateau (char-to'), — a castle. 
Chef-d'oeuvre (shay-doover), — a mas- 
terpiece. 
Chevaux de frise (shev'-o-de freeze),— 

a kind of spiked fence. 
Ci-devant (see-de-vang), — formerly, 

former. 
Clique (cleek), — a party or gang. 
Cognac (cone-yack), — brandy from the 

town (near Bordeaux) so called. 
Comme il faut (com-eel-fo'), — as it 

should be. 
Con amore. It., —with love ; with all 

one's heart. 
Cong6 d'dlire (con-jay-de-Ieer), — per- 
mission to elect. 
Connoisseur (con-a-sehr,) — a skilful 

judge. 
Contour (con-toor'), — the outline of a 

figure. 
Corps diplomatique (core-dip-lo-ma- 

teek'), — the body of ambassadors. 
Coup d'etat (coo-deh-tah), — a sudden 

measure on the part of the state. 
Coup de gr^ce (coo-de-grass'). — the 

finishing stroke. 
Coup de main (coo-deh-mehng), — a 

sudden or bold enterprise. 
Coup d'ceil (coo-deuhl), — a glance of 

the eye. 
Cotite que cotite (coot-ke-coot), — cost 

what it will. 
Cuisine (kwe-zeen'), — the kitchen, the 

cooking department. 
Cul de sac, — (literally the bottom of a 

sack or bag), a street close ' at one end. 
Da capo, It.y — repeat from the begin- 
ning. 
Debris (de-br^e), — broken remains ; 

ruins. 
Dejetiner k la fdurchette (de-zheu-ne- 

ah-lah-foor-shayt), — a breakfast 

with meat. 
Denouement (de-noo-m6ng'), — tha 

winding up. 



228 



TAKE MY ADVICE. 



Depot (deli-po ), — a store. 

Dernier ressort (dairn-yair-ressor), — 

tlie last shift or resource. 
Dieu et mon droit ( dieu-ai-mon-drwau), 

— God and my right. 
Dilettante (pi. Dilettanti), — one who 

delights in promoting the fine arts. 
Dolce (dol'-che), It., — sweetly and soft. 
Doloro'so, It.y — in music, soft and pa- 
thetic. 
Domicile (dom-e-seel), — an abode. 
Eclaircissement (ec-lair'-cis-mong), — 

a clearing up or explanation of an 

affair. 
Eclat (e-claw'), — splendour. 
Eleve (ai-lave), — one brought tip by 

another ; a pupil. 
En passant (on pas'song), — in passing 

by the way. 
En route (ang-roof), — on the road. 
Encore (ahn-c6re), — again. 
Ennui (ann-wee), — ^wearisomeness. 
Entre nous (ong'-tr-noo), — between 

ourselves. 
Entre (ong-tray), — entrance. 
Entrepot (ong-tr-po'), — a warehouse. 
Equivoque (a-ke-voke"), — an equivo- 
cation. 
Esprit de corps (es-pree-de-c6re,) — ^the 

spirit of the body or party. 
Expose (ecks-po'-zy), — an exposition, 

or formal statement. 
Famille (fa-meel'), — f amily j **en fa- 

mille," in the family. 
Fantoccinni (fan'-to-tche"-ne), It.y — 

puppets. 
Faux pas (fo pah), — a false step. 
Femme couverte (fam-coo-vairt), — a 

married woman. 
Femme sole, — a single woman. 
F^te (fate), — a feast or festival. 
Feu de joie (feu'-de-zhwawj, — a dis- 
charge of fire-arms. 
Fiacre (fe-ah'kr), — a hackney coach. 
Fille de chambre (feel-de-sham-br), — 

a chamber-maid. 
Finale (fee-nah'-ly), It, — ^the end; 

the close. 
Fleur-de-lis (flehr - deh - lee), — the 

flower of the lily. 
Fracas (fra-ca'), — a noisy quarrel. 
Friseur (fre-zur'), — a hair-dresser. 
Gaucherie (gosh-re), — lef t-handedness; 

awkwardness. 
Gendarmes (jang-darm), — ^police. 
Gout (goo), — taste. 



Gusto, It., — the relish of anything; 

liking. 
Harico (har'-e-co), — a kind of ragout. 
Honi soit qui mal y pense (ho-ne- 

swaw-kee-mahl-e-pahns), — evil be 

to him that evil thinks. 
Hors de combat (hor-de-cohm-bah), 

disabled. 
Hotel Dieu (o-tel'-dyeuh) — an hospital. 
Ich dien, — I serve. 
In petto, — in the breast or mind ; 

reserve. 
Inco'gnito (incog.), — in disguise, un- 
known. 
Je ne sais qtioi (je-ne-say-kwaw' — 

I know not what. 
Jet d'eau (zhai-do'), — an ornamental 

water-spout. 
Jeu d'esprit (zheu-des-pree), — play of 

wit ; a witticism. 
Jeu de ijiots (zheu-de-mo'), — play upon 

words. 
Juste milieu (zhust-mil-yii), — the just 

mean. 
Levee (lev-ay), — a morning visit. 
Liqueur (lee-quehr), — a cordial. 
Mademoiselle (mad'-em-ma-zel"), — a 

young lady ; miss. 
Maitre d'hotel (maytr-do-tel'), — an 

hotel keeper or manager. 
Mal a propos (mal-ap-ro-po'), — out of 

time ; unseasonable. 
Malaria, It., — noxious vapours. 
Mauvaise honte (mo-vais-6nt), — false 

modesty. 
M§lee (may-lay), — a confused fight; a 

scuffle. 
Menage (men-azh), — a menagerie. 
Messieurs (mess-yeu), — gentlemen ; 

the plural of Mr. 
Monsieur (mo'-syeu), — sir, Mr., a 

gentleman. 
Naivete (nah -eev-tay'), — ingenuous- 
ness ; simplicity. 
Niaiserie (nee-ais-ree), — silliness. 
Nom-de-guerre (nong-de-gair'), — an 

assumed name. 
Nonchalance (nohn-shah-lahnce), — 

coolness. 
On dit (ohn-dee), — a flying report. 
Outr6 (oo-tray'), — extraordinary. 
Parole (par-61e), — a word of honour. 
Pas (pah), — a step ; precedence. 
Patois (pat-waw), — provincialism. 
Penchant (pan-shahn), — a leaning o» 

iucliuatiou towards. 



TABLES OF FOREIGN MONEYS. 



229 



Protege (protegee, fern.,) (pro-tay- jay), 
— one that is patronized. 

Qui va la? (kee-vah-la), — who goes 
there ? 

Qui vive (kee-veev'), — "who goes there? 
on the alert. 

Eagofit (rah-g6o),--a highly seasoned 
dish. 

Rencontre (rahn'-contr), — an unex- 
pected meeting ; an encounter. 

Restaurateur (re-stor-ah-teur), — a 
tavern-keeper. 

Rouge (rooge), — red paint. 

Sang froid (sahn-frwaw), — coolness ; 
literally, cold blood. 

Sans (sang), without. 

Sans-culottes (sang - cu - lot'), — the 
rabble. 

Savant (sav'-ang), — a learned man. ^ 

Sobriquet (so-bre-kay), — a nickname. 

Soi-disant (swaw - dee - zang), — self- 
styled ; pretended. 

Soiree (swaw'-ra),— an evening party. 

Souvenir (soov-neer'), — remembrance. 

Table d'hote (table-dote) ,r-an ordi- 
nary at which the master of the 
hotel presides. 

Tete-a-t^te (tait-ah-tait), — head to 
head ; a private conversation be- 
tween two persons. 

Tirade (tee-rad'), — a long invective 
speech. 

Ton (tong), — the full fashion. 

Torso, It., — the trunk of a statue. 

Tour (toor), — a journey. 

Tout ensemble (too-tahn-sahnbl), — 
the whole taken together. 

Valet de chambre (val-e-deh-shambr), 
— a footman. 

Vetturino (vet-too-ree'n-o), /ii.,— the 
owner or driver of an Italian travel- 
ling carriage. 

Vis-a-vis (veez-ah-vee), — face to face; 
a small carriage for two persons, 
with seats opposite. 

Vive la bagatelle ( veev-la-bag-a-tel'),— 
success to trifles. 

Vive le roi (veev-ler-waw), — long livt 
the king. 

The Moneys of Foreign Coun- 
tries and their value in our 
own gold coin. 

Country, Chief Coins. Value. 

. , . i 60 kreutzers=l florin $ .48^ 
Austn-a j ^ ^ark-lOO cents .46 

Belgium 100 centimes=l franc .181 



.781 



.48 
1.10 



Country. Chief Coins. Value. 
Brazil ... 1000 reas=l milrea $ .82| 
■n \ 5 swores=l grote ; 
Bremen j 72grotes=l rix-dol 
Buenos Ay res K ^^11^^ 85 

Arg. Kepub. ) 

Canada... 1 dollar 1.00 

^1 . { 100 candarines=l mace ; 
^^^^1 10 mace = 1 tael 1 

„ 1 dollar (varies) 

C"ba I 2^ -S^itri 1101.1.00 

Denmark ... 1 Eigsbank dollar ... .55 
-c, -, •, ( 12 pence =1 shilling ; 
l^ngland j 20 shillings =1 pound 4. 86f 
Egypt 1 piastre .05 

-r, \ 5 centimes =1 sous ; 

France j 20 sous =1 franc .18| 

Germany (North) : 

12 pf ennings= 1 groschen j 
30 groschens=l thaler .69 
Germany (South) : 

1 florin = 60 kreutzers .40 

JVewCurrency 1 mark =100 pf ngs . .24 
Greece 100 leptos=l drachma .17^ 
XX ( 12pfennings=l schilling; 
ilam- 1 ^Q sch.=l mark banco 

burg ^ ^ mark current. 

Holland 100 cents I l|^jl^^;^_«_^ 

India (Bri- j 12 pice=l anna ; 
tish) : I 16 annas=l rvipee 

Italy 100 centisimi=l lira 

Japan 1 ichibu 

Java 1 florin 

Mexico, Chili, and Peru : 
8 rials =1 dollar 
100 centesimas=l rial ; 



.34 

.29 

.40 



.44i 
.18f 
.35 
.40 

1.00 



Monte 
Video 



Naples 

Nor- 
way 
Persia 



8 rials =1 dollar 
10 grani =1 carlino ; 
10 carlini=l ducat 
16 skillings=l mark; 
6 marks =1 rix dollar 
1 Tomaun 
Portugal 1000 reasi=l milrei 
Russia 100 kopecks=l rouble 
„. ., (20 grani =1 taro ; 
feicily I 3Q ^g^j.^ ^i 02. 

30 maravedis=l real vellon 
68 maravedis=l real plate 

1 escudo = 
20 reals =1 dollar 

New Cur. 100 cents. = 1 Peseta 



.83 Jo 

.80 

1.05 
2.50 
1.12 

.75 



2.40 
.05 
.10 

.48 

1.00 

.19 

Swe- j 12rundstycks=16skillings; 

den I 48 s. = l rix-doUar specie 1.06 
Switzerland 1 franc =100 cents. .18-f 



230 



TABLES OF WEIGHTS AND MEASURES. 



Country. Chief Coins. Valne. 

Turkey 100 aspers=l piastre .05 

Uruguay 1 dollar .85 

West Indies (British) 1 dollar 1.00 

The principal foreign gold coins are 
the English sovereign (|4.86|); the 
French twenty -franc piece, formerly 
known as Napoleons {|3.75); Fried- 
rich d' or (14.10); Louis d'or ($4.05); 
ducat, Austrian and Dutch ($2.25); 
half- imperial, E-ussia ($4.06); German 
ten-florin piece ($4.12); German gold 
crown ($6.75); Isabella ($5.00). 

The currency of Italy, Austria, and 
Kussia being like our own in paper 
money, the rates for coins fluctuate 
daily, according as the premium on 
gold and silver rises and falls. 

The currency in E-ussia represented 
by rouble notes has, of late years, 
much depreciated, the paper rouble 
being worth only about 62 cents. 

As all the foregoing values of the 
currencies of various countries are 
given in our own gold, the premium 
on gold in this country must be added 
thereto in order to know their values 
in our paper currency. 

The sovereign of England contains 
113 grains of pure gold ; the new 
doubloon of Spain and our own half 
eagle, 160 grains each ; the gold lion 
of the Netherlands and the double 
ounce of Sicily, 117 grains each ; and 
the twenty-franc piece of France, 112 
grains. 

Thermometers of Europe. 

E.4aumur's thermometer is generally 
used on the Continent of Europe. 
To convert degrees of Reaumur into 
Fahrenheit, above freezing-point, mul- 
tiply by 2| and add 32 ; below, mul- 
tiply by 2:1 and subtract from 32 ; 
thus : 

17 R X 2|=38i ; add 32=70^ F. heat. 
8 R X 2|=18; sub. 18fr. 32= 14F.cold; 
and to convert degrees of Celsius or 
Centigrade into those of Fahrenheit, 
multiply by 1|, and add 32 if above 
freezing-point, and subtract if below 
freezing-point. 

The table annexed will enable the 
inquirer to see at a glance the differ- 
ence between the degrees of Eeaumur 
and Celsius with those of Fahrenheit. 



M 



» == 
^5^ 



\^ 



Boiling Points. 



80 


100 


76 


95 


72 


90 


68 


85 


64 


80 


60 


75 


56 


70 


52 


65 


48 


60 


44 


55 


40 


50 


36 


45 


32 


40 


28 


35 


24 


30 


20 


25 



212 
203 
194 
185 
176 
167 
158 
149 
140 
131 
122 
113 
104 
95 
86 
77 



u 






S 


• . 


ii . 


a 


Si's 


* .'2 



Boiling Points- core 

68 
59 
50 
41 
32 



16 


20 


12 


15 


8 


10 


4 


5 









Freezing Points. 

23 

14 

5 

—4 
—13 
—22 
—31 
—40 
—49 



4 


—5 


—8 


—10 


—12 


—15 


—16 


—20 


—20 


-25 


—24 


-30 


—28 


-35! 


—32 


—40 


—36 


—45 



Weights and Measures. 

Below are given the common mea- 
sures of weight, length, &c. as used 
in this country. 

Avoirdupois Weight. — This weight is 
used in nearly all commercial transac- 
tions, and all common dealcags : 
27^ Grains =1 Drachm ... 27|grs. 
16 Drachms=l Ounce (oz.),..437i „ 
16 Ounces =1 Pound (lb.)... 7000 „ 
8 Pounds =1 Stone of Butchers* 

Meat. 
14 Pounds =1 Ordinary Stone. 
28 Pounds = 1 Quarter (qr. ) 
4 Quarters =1 Hundredweight (cwt) 
20 Cwt. =lTon. 

Hay and Straw Weight. 
36 lbs. Avoirdupois of Straw=l Truss. 
56 lbs. „ Old Hay =1 „ 

60 lbs. „ NewHay=l „ 

36 Trusses =1 Load. 

A load of old hay should weigh 
18 cwt., and a load of new hay 19 cwt. 
32 lbs. A load of straw weighs 11 
cwt. 64 lbs. 

Wool Weight. 
7 Pounds =1 Clove 
=:1 Stone 
=1 Tod 
=1 Wey 
=1 Last 



2 Cloves 
2 Stones 
6i Tods 
12 Sacks 



cwt.qr. lb. 
7 

14 

1 

2 14 







1 

39 



A " Pack" of Wool is 240 pou ds. 



TRADE : SOCIAL AND SCIENTIFIC FACTS. 



231 



Silk is frequently weighed by the 
** great pound " of 24 ounces. 
Old Apothecaries' Weight. — 
20 Orains = 1 Scruple g = 20 grs. 
3 Scruples = 1 Drachm 5 = 60 „ 
8 Drachms = 1 Ounce % = 480 „ 
12 Ounces = 1 Pound Vb 5760 „ 

Apothecaries compound by this 
weight, but buy and sell their drugs 
by avoirdupois. 

New Apothecaries Weight {England). 
Ounce ... = 437i grains. 

Pound, 16 oz. ... =7000 „ 
(Same as avoidupois.^ 
Troy Weight. — 
3 J Grains ... =1 Carat. 
24 Grains ... =1 Penny tveight. 
20 Penny weights= 1 Ounce 480 grs. 
12 Ounces ... =1 Pound 5760,, 

Fluid Measure. — Marked. 

60 Mimims = 1 Fluid Drachm f 
8 Drachms = 1 Ounce ,». f 

IQ Ounces = 1 Pint ... O 

8 Pints = 1 Gallon ... gal. 

Particular Weights. — 
A Firkin of Butter= 56 lb». 
A Firkin of Soap = 64 „ 
A Barrel of Raisins= 112 „ 
A Barrel of Soap = 256 „ 
A Fodder of Lead, 

„ London and Hull 19| cwt. 

Derby 22^ „ 
,, Newcastle 21J „ 

Dry or Corn Measure. — 
4 Quarts ... = 1 Gallon. 

2 Gallons ... = 1 Peck. 
4 Pecks ... = 1 Bushel. 

3 Bushels ... =1 Sack, 

n Sacks ... = 1 Chaldron. 

8 Bushels ... = 1 Quarter. 

6 Quarters ... =1 Load. 
Liquid Measure. — 
4 Gills ... = 1 Pint. 

2 Pints ... = 1 Quart. 

4 Quarts ... =1 Gallon. 

These are all the practical liquid 
measures, but there are many other 
"names," — if, however, the packages 
contain more or less than the proper 
number of gallons, the difference is 
charged or allowed for by the seller, as 
the case may be. Therefore in allpur- 
cliases of wine, beer, &c., the buyer 
shoiild see he gets his proper quantity 
in jallons, irrespective of any nominal 



larger measures. A ?eo?'^eer.— 9 gallons 
=1 firkin ; 18 gallons = 1 kiklerkin ; 
36 gallons = 1 barrel ; 54 gallons = 1 
hogshead; 108 gallons = 1 butt. Wine. 
Six "reputed" quarts, or twelve "re- 
puted " pints = 1 gallon ; 13| gallons 
of sherry or 14 gallons of port= 1 
octave J 27 gallons of sherry, 28 J gal- 
lons of port, or 23 gallons of Marsala or 
Madeira = 1 quarter-cask ; 54 gallons 
of sherry, 57^ gallons of Port, or 46 gal- 
lons of Marsala or Madeira = 1 hogs- 
head ; 108 gallons of sherry = 1 butt ; 
115 gallons of port = 1 pipe; 93 gallons 
of Marsala = 1 pipe; 92 gallons of Ma- 
deira = 1 pipe. Spanish Hed Wine is 
sold by the same measures as port. A 
puncheon of rum is sold at so much per 
gallon, and the same of every descrip- 
tion of sj)irits. All bottled wine or 
spirits is sold at so much per dozen " re- 
puted" quarts, (or per two dozen " re- 
puted " pints) which is exactly two 
gallons. 

Measures of Length. — 
12 Inches = 1 Foot. 

3 Feet = 1 Yard. 

5| Yards = 1 Rod, pole or perch. 

4 Poles = 1 Chain. 
10 Chains = 1 Furlong. 

8 Furlongs = 1 Mile (1,760 Yards.) 

Particular Measures of Length. — • 
12 Lines 1 Inch. 
3 Barleycorns 1 Inch. 

3 Inches 1 Palm. 

4 Inches 1 Hand, 

9 Inches I Span. 
A Cubit ] 8 Inches. 

Pace, Military, 2 Feet 6 Inches. 
Pace, Geometrical, 5 Feet. 
Fathom, 6 Feet. 
Cable's Length, 240 Yards. 
Degree 69| Miles, or 60 Nautical M. 
League 3 Miles. 

Cloth Measure. — This measure is 
used for all kinds of cloth, muslin, rib- 
bon, &c. The yard in cloth measure 
is the same as in long measure, but 
differs in its divisions and subdivisions. 

2i Inches = 1 Nail. 

4 Nails = 1 Quarter. 

4 Quarters = 1 Yard. 

3 Quarters = 1 Flemish Ell. 

5 Quarters = 1 English Ell. " 

6 Quarters = 1 French Ell. 



A 
A 
A 
A 
A 
A 



232 



TAKE MY ADVICE. 



Square or Surface Measure. — 
144. square inches = 1 square foot. 
9 „ feet = 
30| square yards = 



16 

24 
4 
640 



1 „ yard 
1 square rod, 

pole or perch. 
1 square chain. 
1 ,, rood. 
I „ acre. 
1 .. mile. 



poles = 

chains = 

roods = 
,, acres = 
A square mile thus contains 640 acres, 
2,560 roods, 6,400 chains, 102,400 rods, 
poles or perches, or 3,097,000 square 
yards. A " yard of land " is 30 square 
acres, a "hide of land" 100 square 
acres, and 40 "hides" one"barouy." 

Cubic or Solid Measure. — 
1728 cubic inches = 1 cubic foot. 
27 cubic feet = 1 cubic yard, 
40 do. rough or ] 
50 do. of hewn > = 1 ton or load. 

timber ) 

42 cubic ft. timber = 1 shipping ton. 

108 cubic feet = 1 stack of wood 

128 cubic feet = 1 cord of wood 

40 cubic feet = 1 ton shipping. 



Measure of Time. — 



60 seconds == 1 

60 minutes = 1 

24 hours = 1 

7 days = 1 

28 days or 4 weeks 1 
28, 29, 30, 31 days 1 
12 calendar mths. 1 

365 days = 1 

366 days == 1 



minute. 

hour. 

day. 

week. 

lunar month. 

calendar month. 

year, 

common year. 

leap year. 



Angular Measure. — 



1 Minute. 
1 Degree. 
1 Sign. 
1 Quadrant. 
1 Circumference 
of the Globe or 
Great Circle. 
[The above are the absolute divisions 
or measurements by which latitude 
and longitude are expressed,] 



60 Seconds 
60 Minutes — 

30 Minutes = 

90 Degrees = 

4 Quadrnts, 360°= 



The Sizes of Paper, 

24 Sheets of paper. 1 Quire 
20 Sheets . 

25 Sheets , . 
20 Quires . 
21^ Quires 



1 Quire outsides. 
1 Printer's quire. 
1 Ream. 
1 Printer's or 
perfect ream. 



Wtitincf and Drawing Papers. — • 
( Wlijatnian^s sizes. ) — 



Inches. 
20 by 16 

„ m 

„ 13| 
,, 15 J 
16| 
151 
17i 
19 
19 
23 
22 
23i 
26 
262 
31 
48 



Copy . 

Pott . . 15 ,. 

Foolscap • 17 ,, 

Post . . 19 „ 

Large Post . 20| ,, 

Demy . . 20 „ 

Medium . 22 „ 

Royal . . 24 „ 

Super Royal . 27 ,, 

Elephant . 28 „ 

Imperial . 30 ,, 

Cokxmbier . 34^., 

Atlas . . 34 „ 
Double Elephant 40 ,, 

Antiquarian . 53 ,, 

Emperor . 72 ,, 

Printing Papers. — 
Post 

Medium . • 

Demy . • 

Royal . • 

Super Royal • 
Imperial . • 

Double Foolscap . 
Double Crown 
Sheet and half Post 
Double Post 
Double Demy 

Sugar Papers, &c. — 
Double Two Pound 

Large ditto . . 27 

Double Small Hand . 30 

Royal Hand . .25 

Lumber Hand • • 23^ 

Middle Hand . . 224 

Purple Copy Loaf • 22^ 

Ditto Double ditto . 23 

Ditto Powder ditto . 26 

Ditto Single ditto . 28 

Ditto Elepliaub . . 29 

Purple Lump Loaf . 33 

Ditto Titler . . 35 

Brown Papers. — 
Kent Cap , 

Bag Cap . .21 

Haven Cap . • .23 

Imperial Cap . . 20 

Double Four Pound , 31 

Elephant . . . 34 

Double Imperial • .44 

Casing . , • 40 



Weight. 
Ream. 

17 lbs. 

10 „ 

15 „ 

20 „ 

23 „ 

25 „ 

34 „ 

44 „ 

54 „ 

72 „ 

72 „ 

102 „ 

98 „ 

130 „ 

250 „ 

620 „ 



Inches. 
. 19i by 151 



20 

901 

• *'^a >> 

. 30 „ 

. 27 „ 

. 30^ „ 



19 

m 

19i 

204 

m 

17 

20 
19^ 
19J 
22* 



Inches. 
24 by 16 
„ 17 
„ 19 
„ 20 
» 18 
16 
16i 
16i 
18h 
22 
21 
23 
20 

Inches. 
21 by 18^ 
19 
21 
22 
21 
24 
29 
36 



TRADE: SOCIAL AND SCIENTIFIQ FACTS. 



m 



Cartridge Papers. 


Inches. 


Copy • 


20 by 16| 


Demy • • 


224 „ 174 


Eoyal • • 


25 „ 20 


Cartridge • • 


26 „ 21 


Elephant , • 


28 „ 23 


Double Crown • 


30 „ 20 


Imperial . • 


30 „ 22 


Double Demy • 


354 „ 224 


Glazed Pressing Boards. Incbes. 


Foolscap 


174 by 134 


Deiny 


22 „ 18 


Royal 


24 „ 19 


Royal Extra . 


254 „ 20 


Double Foolscap 


29 „ 18 


Super Royal . 


. 29 „ 214 


Imperial 


31 „ 23 


Large Size for Dyers , 


36 „ 24 



Sizes of Milled Boards. 

Mark. Inches. 
Pott . . P I7.i by 14| 

Foolscap . . FC 184 „ 144 

Crown . . C 20 „ 16^ 

Small Half Royal . SHR 20^ „ 13 
Large Half Royal . LHR i\ „ 14 
Short . . S^V „ 17 

Half Imperial .HI 23| „ 164 

Small Half ditto * SHI 24| „ 154 
Middle or Small Demy M 224 „ 184 
Lrg.Mid.orLrg.DemyLM 23| „ 184 
Large or Demy . L 24 ,,19 

Small Whole Royal . SR 254 » 194 
Large Whole Royal . LR 26i „ 20| 
Whole Imperial . I 32 „ 224 
Long Thin . . LT 30 „ 21 

Atlas . . A 30 ,, 26 

Long Royal . . LR 34 „ 21 

Colombier . . Col 36 „ 24 

Portfolio . . PF 34 „ 27 

Gt. Eagle or Dbl. 

Elephant . . GE 40 „ 28 

Emperor . . E 44 „ 30 

Double Royal . DR 46 „ 21 

Long Colombier . LC 49 ,,54 
Long Dbl. Elephant LDE 50 „ 274 
Antiquarian . ANT 54 „ 304 

Ex. Antiquarian Ex. ANT 54 „ 344 

A roll of parchment, 60 skins. 

90 words in Chancery, 80 in Ex- 
chequer, and 71 in common law, are 
1 folio. 

A bag of Hamburg rags weighs 
2i cwt. 

A bale of Mediterranean rags weighs 

4i to 5 cwt. 

10* 



Quills are sold by weight, called loths 
— a loth is about half an ounce. 
The Sizes of Books. 

Pages. Leaves. Sheet. 
Folio Books . 4 or 2 make 1 
Quarto, or 4to 8 ,, 4 ,, I 

Qctavo, or 8vo. 16 „ 8 „ 1 
Duodecimo, or 

12mo. . 24 „ 12 „ 1 

Octodecimo, or 

18mo. . 36 „ 18 „ 1 

24mo., 32mo., 48mo., 64mo., 72mo., 
&c. , &c. In these sizes the sheet is folded 
in duplicate 8vos. or duodecimos. 

To Weigh a Haystack.— Mea- 
sure the length and breadth of the 
stack ; take height from the ground to 
the eaves ; add to this last one half of 
the height from the eaves to the top ; 
multiply length by breadth, and 
the product by the height, all ex- 
pressed in feet ; divide the amount by 
27, to find the cubic yards, which 
multiply by the number of tones sup- 
posed to be in a cubic yard (viz., in a 
stack of new hay, 6 stones of 22 lbs. 
avoir, each ; if the stack has stood 
some time, 8 stones ; and if old hay, 
9 stones), and you have the weight in 
stones. 

To Find the Contents of a 

Barrel. — In cases where the centre 
or bung diameter is larger than the 
ends. — First square the centre diame- 
ter in inches, and then multiply it by 
2, to which add the square of the dia- 
meter of the end ; then multiply this 
by the length of the cask, and divide 
by 1,077. Thus a barrel with a centre 
diameter of 28 inches, end 25 inches, 
and length 36in ches; 28 x 28 x 2 = 1,568 
+ 625(25 X 25) = 2, 193 x 36 = 78,948 
-^1,077 = 73 old measure = 74i Impe- 
rial gallons. If the diameter is equal 
everywhere, multiply the square of 
the diameter in inches by the depth, 
and divide the product by 359. Thus 
a barrel with a diameter of 36 inches, 
and 50 inches deep : 36 x 36 x 50 = 
64,800^359 = I8O4 old measure = 1834 
Imperial gallons. 

To Prevent an ©pen Boat 
Sinking. — Divide off a small portion 
of the boat at the bow, and close it 
tight with marine glue, and do the 
same at the stern. 



234 



TAKE MY ADVICE. 



To Measure Timber.— To as- 
certain the contents of unsquared tim- 
ber, multiply the square of the quar- 
ter girth, or of quarter of the mean 
circumference, by the length. When 
the buyer is not allowed his choice of 
girth in taper trees, he may take the 
mean dimensions, either by girthing 
it in the middle for the mean girth, 
or by girthing it at the two ends, 
and taking ' half of their sum. If 
not, girth the tree in so many 
places as is thought necessary, then 
the sum of the several girths di- 
vided by their number, will give a 
mean circumference, the fourth part 
of which being sqiiared, and multi- 
plied by the length, will give the solid 
contents. The superficial feet in a 
board or plank is known by multiply- 
ing the length by the breadth. If the 
board be tapering, add the breadth of 
the two ends together, and take half 
their sum for the mean breadth, with 
which multiply the length. 

The solid contents of squared timber 
are found by measuring the mean 
breadth by the mean thickness, and 
the product again by the length. 
Or multiply the square of what is 
called the quarter girth, in inches by 
the length in feet, and divide by 144, 
and you have the contents in feet. 

Boughs, the quarter girth of which 
is less than 6 inches, and parts of the 
trunk less than 2 feet in circumfe- 
rence, are not reckoned as timber. 

One and-a-half inch in every foot of 
quarter girth, or one-eighth of the girth 
is allowed for bark, except of elm. One 
inch in the circumference of the tree, 
or whole girth, or one-twelfth of the 
quarter girth, is the general fair aver- 
age allowance. The quarter girth is 
half the sum of the breadth and depth 
in the middle. 

The nearest approach to truth in 
the measuring of timber is to multiply 
the sqtiare of one-fifth of the girth, 
or circumference, by double the length, 
and the product will be the contents. 

To Measure Brickwork. — 
Multiply the length in feet of the wall 
by the height, and divide the product, 
if one brick thick, by 408 ; one and a 
half by 272 j two by 204 ; two and a 



half by 163 ; three by 136 ; three and 
a half by 1 16 ; and if four by 102. Thus 
a wall 76 ft. long, 9 high, and 1^ brick 
thick; 76x9 = 684-r-272 = 24rods. 

To Ascertain the Weight of 
Cattle. — Measure the girt close be- 
hind the shoulder, and the length 
from the fore-part of the shoulder- 
blade along the back to the bone at 
the tail, which is in a vertical line 
with the btittock, both in feet. Multi- 
ply the square of the girt, expressed in 
feet, by five times the length, and 
divide the product by 21 ; the quotient 
is the weight, nearly, of the four 
quarters, in imperial stones of 14 lbs 
avoirdupois. For example, if the girt 
be 6| ft., and the length 5^ft., we 
shall have 6^ x 6^ = 42^, and 5| x 5 = 
26|; then 42i^x 26^ = 1109 i^-e, and this, 
divided by 21, gives 52^ stones nearly 
or 52 stones 11 lbs. In very fat cattle, 
the four quarters will be about one- 
twentieth more, while in very lean 
they will be one-twentieth less than 
the weight obtained by the rule. The 
four qu? liters are little more than half 
the weight of the living animal ; the 
skin weighing about the eighteenth 
part, and the tallow usually about the 
twelfth part of the whole. 

The Bays of the Year. — The 

following table gives the position in 
the 365 days, of each day in the year : 
— For example, to find what day of 
the year the l7th of October is — look 
in the first column for the nearest 
day of the month to the l7th, (which 
is in this case the 15th) ; you will find 
the 15th is the 288th, and so the l7th 
of October is the 290th day of the year. 



Day of 
Mth. 


Jan. 


Feb. 


Mar. 


April. 


May. 


June. 


1st 


1 


32 


60 


91 


121 


152 


8th 


8 


39 


67 


98 


128 


159 


15th 


15 


46 


74 


105 


135 


166 


22nd 


22 


53 


81 


112 


142 


173 


29th 


29 




88 


119 


149 


180 



Day of 
Mth. 


July. 


Aug. 


Sept. 


Oct. 


Nov. 


Dec. 


1st 


182 


213 


244 


274 


305 


335 


8th 


189 


220 


251 


281 


312 


342 


15th 


196 


227 


258 


288 


319 


349 


22nd 


203 


234 


265 


295 


326 


356 


29th 


210 


241 


272 


302 


333 


363 



TRADE: SOCIAL AND SGIENTIFIO FACTS. 



235 



Table of European Weights. 

France 



Belgium 
Italy 
Spain 
Portugal 

Holland j 

Prussia x 
Saxony i 
Denmark > 
Norway I 
Switzerl. ' 

Sweden 

Wurtem- 
burg 

Kussia 
Austria 



Turkey 



1 Kilogramme=2|- lbs. 
10 Kilo0rammes=22 lbs. 

1 Pond=2|- lbs. 
10 Ponds=22 lbs. 

lPund=lilbs. 
10Punds=121b3. 

1 Skalpund=15 ounces. 
100 Skalpunds=93 lbs. 

1 Pfund= 1-03 lbs. 
100 Pfunds=103 lbs. 

1 Punt=14Jx)unces. 
100 Punts=90i lbs. 

1 Pfund=l|'lbs. 
100 Pfunds=123| lbs. 

1 Oke=24 lbs. 

1 E,ottolo=lA lbs. 
100 Okes=283* lbs. 
100 Eottolos=i25 lbs. 

Measures of Distances on the 
various Hxiropeau Etailways. 

French 

Belgian 

Italian 

Spanish 

Portug. 

Holland 

Denmark 

Norway 

Swedish 

Prussian 

Saxon 

Wurtem- 
burg 

Austrian 
Switzerl. 
Kxissian 
Turkish 



Kilometre = 1093 •633yds, 

or nearly 5 furlongs. 
Eng. mile =1-6093 kilo. 

Mijl=1093-633 yards. 
Eng. mile=l-6d93 Mijl. 

D. m.=abt. 4136 E. m. 

E. m, =less than | D, m. 
Nor. m. =7-021 Eng. m. 
Eng. m, =abt. ^Nor. m. 
Swed. m.=6-641 Eng, m. 
E. m.^^less than ^ S. m. 
Prus. m.=4-681Eng. m. 
Eng. m.=abt. ^-Prus. m. 
Saxon m.=4-66 Eng. m, 
Eng. m.=abt. ^ Sax. m. 
Wurt. m. =4-628 E. m, 
E. m.=abt. I Wurt. m. 
Aust. m. =4| Eng. m. 
Eng, m.=abt, i Aus.m. 
Schweizerstunde=2 -982. 
E, m, =over \ Schw. 
Verst=--54 Eng. furlongs. 
E. m. = over 1^ Versts. 
Berri=1038Eng. m. 

About 25 E. m.=24 Berri. 



Measures of Length in 
Europe. 

France \ 

Belgium lM6tre=39rVoin,or 

Italy i 10 Decimetres, or 

Netherlands ) 100 Centimetres, or 
Switzerland 1 1000 Millimetres. 
Greece / 

Prussia 

Saxony 

Hanover 

Bavaria 

Wurtemb'rg^^l Stab=:l M^tre. 

and Minor 

States of 

N. German . 

Confed. ^ 

Austria \ ] 5^P^^^%l«^"r l^^'« ^"• 
\ 1 Fuss= iV^ of a foot. 

Distances. 

Miles. 

Liverpool to New York 3033 

Queenstown „ 2793 

Southampton. „ 3100 

Plymouth „ 3030 

Brest „ 3090 

Havre „ 3315 

Bremen „ 3525 

Hamburg „ 3575 

' ' Fastnet Light" to Queenstown 60 
" The Needles" to Southampton 205 
Cape Pace to New York 1000 

Cork to London, 18 hours journey. 
Dublin to London, 12 hours. 
Glasgow to London (406 miles), 11 

hours 45 minutes. 
Edinburgh to London (401 miles), 11 

hours 35 minutes. 
Liverpool to London (201^ miles), 5 

hours 30 minutes. 
Plymouth to London 6 hours, 15 mi- 
nutes. 
Southampton to London 2 hours, 36 

minutes. 
Brest to Paris (623 kilom. =395 miles), 

16 hours 45 minutes. 
Havre to Paris (228 kilom = 144| m. ), 

5 hours 15 minutes. 

60 geographical miles =1 Degree. 
69|^ statute miles = 
9-85 Norway miles a* 



236 



TAKE MY AD VICE. 



Squinting.— It is well known 
that in infancy there is not unfre- 
quently a tendency to squint ; this 
often passes away as the child in- 
creases in age j but it sometimes be- 
comes quite a fixed habit, demanding 
the knife of the oculist for its perma- 
nent cure. A means of rendering this 
operation unnecessary by curing the 
tendency in early life, has been sug- 
gested, which is worthy of trial. A 
pair of spectacles is procured without 
any glasses in them. One of the ori- 
fices opposite the eye that squints is 
to be filled with thin horn or with 
ground glass, and in the centre of the 
horn or glass is to be made a small 
hole. It is obvious that to see with 
the squinting eye it is necessary for 
the child to look directly through the 
orifice in the centre. He will thus 
acquire the habit of looking forward 
towards an object instead of looking 
to the right or left hand of it. It is 
not at all improbable that the slight 
squint, in infancy, may be remedied 
by this means. 

The E.ind of all Fruit is In- 
digestible, and so is the pellicle 
or skin of kernels and nuts of all 
kinds. The edible part of fruit is 
particularly delicate, and liable to 
rapid decomposition if exposed to the 
atmosphere ; it is therefore a provision 
of Nature to place a strong and im- 
pervious coating over it, as a protec- 
tion against accident, and to prevent 
insect enemies from destroying the seed 
within. The skin of all the plum tribe 
is wonderfully strong, compared with 
its substance, and resists the action of 
water and many solvents in a remark- 
able manner. If not thoroughly masti- 
cated before taken into 'the stomach, 
the rind of plums is rarely, if ever, 
dissolved by the gastric juice. In some 
cases, pieces of it adhere to the coats of 
the stomach, causing sickness and other 
inconvenience. Dried raisins and cur- 
rants are particularly included in these 
remarks, showing the best reasons for 
placing the fruit upon the chopping- 
board with the suet in making a pud- 
ling of them, for if a dried currant 
passes into the stomach whole, it is 
never disgested at all. When horses 



eat oats or beans that have not been 
through a crushing-mill, much of this 
food is swallowed whole, and in this 
state, being perfectly indigestible, the 
husk or pellicle resisting the power of 
the stomach, there is so much loss to 
nutrition. Birds, being destitute of 
teeth, are provided with the apparatus 
for grinding their seed, namely with 
the gizzard, though which the seed 
passes, and is crushed prior to diges- 
tion. The peels of apples and pears 
should always be cast away. Oranges 
we need not mention, as this is always 
done. Orleans, greengages, damsons, 
and all other plums, should be care- 
fully skinned if eaten raw ; and if put 
into tarts, they should becrushedbefore 
cooking. Nuts are as indigestible as we 
could desire, if the brown skin be not 
removed or blanched, as almonds are 
generally treated. 

Sleep at Will. — On every hand we 
hear complaints such as * * I lay awake 
for hours," &c,, &c., and any means 
natural or artificial — of procuring sleep 
— in other words, falling to sleep at 
will — is certainly worth a trial. Dr, 
Binn, the aiithor of the *' Anatomy of 
Sleep," thus describes his process : — 
' ' I turn my eyeballs as far to the right 
or left, or upwards or downwards, as 
I can without pain, then commence 
rolling them slowly with that diverg- 
ence from a direct line of vision around 
in their sockets, and continue doing 
this till I fall asleep, which occurs 
generally within three minutes, and 
always within five at most. The im- 
mediate effect of this procedure differs 
from that of any other of which I have 
heard to procure sleep. It not merely 
diverts thought into a new channel, 
but actually suspends it. I have endea- 
voured innumerable times, while thus 
rolling my eyes, to think upon a parti- 
cular subject, and even upon that which 
before kept me awake, but I could not. 
As long as they were moving around, 
my mind was a blank. If any one 
doubts this, let him try the experimeno 
for himself. Let him pause just here 
and make it. I venture to assure him 
that if he makes it in good faith, in the 
manner described, the promise of 'a 
penny for his thoughts,' or for each of 



TRADE: SOCIAL AND SCIENTIFIC FACTS. 



237 



them, while the operation is in progress, 
■will add very little to his wealth," 

The Human Body.— Pope truly 
said "the proper study of mankind is 
man ;" but just as marvels by fami- 
liarity cease to seem marvellous, so by 
its being constantly before our eyes, 
we overlook that wonder of wonders, 
the human body. In the human skele- 
ton, about the time of maturity, there 
are 165 bones. The muscles are about 
500 in number. The length of the 
alimentary canal is about 32 ft. The 
amount of blood in an adult averages 
30 pounds, or full one-fifth of the 
entire weight. The heart is 6 in. in 
length, and 4 in. in diameter, and 
beats 70 times per minute, 4,200 
times per hour, 100,800 per day, 
36,772,000 per year, 2,565,440,000 
in three score and ten, and at each 
beat 2J ounces of blood are thrown out 
of it, 1 75 ounces per minute, 656 pounds 
per hour, 7 and 3-4ths tons per day. 
All the blood in the body passes 
through the heart in 3 minutes. This 
little organ, by its ceaseless industry 
during life, lifts the enormous weight 
of 370,700,200 tons. The lungs will 
contain about 1 gallon of air at their 
usual degree of inflation. We breathe 
on an average 1,200 times per hour, 
inhale 600 gallons of air, or 24,000 
gallons per day. The aggregate sur- 
face of the air cells of the lungs ex- 
ceeds 20,000 square inches, an area 
very nearly equal to the floor of a 
room 12 ft. square The average weight 
of the brain of an adult male is 3 pounds 
and 8 ounces, of a female 2 pounds 
and 4 ounces. The nerves are all 
connected with it, directly or by the 
spinal marrow. These nerves, to- 
gether with their branches and mi- 
nute ramifications, probably exceed 
10,000,000 in number, forming a 
**body guard" outnumbering by far 
the greatest army ever marshalled ! 
The average area of the skin in an 
adult is estimated to be 2,000 square 
inches. The atmospheric pressure 
being about 151bs to the square inch, 
a person of medium size is subjected 
to a pressure of 40,000 lbs. ! Each 
square inch of skin contains 3,500 
sweating tubes, or perspiratory pores, 



each of which may be likened to * 
little drain- tile l-4th of an inch longr 
make an aggregate length of the entire 
surface of the body of 201, 166 ft., or a 
tile-ditch for draining the body almost 
40 miles long ! 

The Teeth of Man and of In- 
ferior Animals.— Vegetarians will 
do well to study the teeth of man, and 
they will find there the distinct refuta- 
tion of their arguments. No naturalist 
who has examined the teeth of man, 
and compared their structure with 
those of the lower animals, but must 
be of the opinion that those who re- 
strict themselves to a vegetable diet, 
are not acting in accordance with the 
dictates of nature. The teeth of man, 
partaking as they do, in a nearly equal 
degree, of the properties of the herbi- 
vorous and carnivorous animals, show 
that he has been destined to be nour- 
ished by both descriptions of food. 
We do not require to refer to what 
would be sufficient evidence of the 
propriety of using this kind of ailment, 
viz., the natural instinct of man to seek 
it, or to the superiority in energy and 
stamina seen in those races of man- 
kind who freely use it, compared with 
those who, from circumstances or 
superstitious observance, do not par- 
take of animal food. The form and 
structure of the teeth alone aiford 
the most conclusive proof that man 
was intended to derive his food in 
nearly equal degrees from the animal 
and vegetable kingdoms. They will 
best preserve their constitutions in 
unimpaired vigour, therefore, who do 
not confine themselves exclusively to 
the use of either. 

Yearly Food of One Man.— 
From the army and navy diet scales, 
based upon the recognised necessities 
of large numbers of men in active life, 
it is inferred that about two and one- 
fourth pounds avoirdupois of dry food, 
per day, are required for each indivi- 
dual ; of this about three-fourths are 
vegetable, and the rest animal. At 
the close of an entire year, the amount 
is upwards of eight hundred pounds. 
Enumerating under the title of water 
all the various drinks, its estimated 
quantity is about fifteen hundred 



238 



TAKE MY ADVICE. 



pounds per annum. The air received 
by breathing may be taken at eight 
hundred pounds. With these figures 
before us, we are able to see how the 
case stands. The food, water, and 
air which a man receives, amount, in 
the aggregate, to more than three 
thousand pounds a year — about a 
ton and a half, or twenty times his 
weight. This fact shows the gigantic 
expenditure of material required for 
life, and proves better than words the 
changes which are hourly caused by 
every living being. 

Age of Animals.— A bear rarely 
exceeds 20 years ; a dog lives 20 years ; 
a wolf 20 years ; a fox 14 or 16 years ; 
lions are longlived. Pompey lived to 
the age of 70. The average of cats is 
15 years ; a squirrel and hare 7 or 8 
years ; rabbits 7 . Elephants have been 
known to live to the great age of 400 
years. When Alexander the Great 
had conquered one Phorus, King 
of India, he took a great elephant 
which had fought very valiantly for the 
king, named him Ajax, and dedicated 
him to the sun, and let him go with 
this inscription — "Alexander, the son 
of Jupiter, hath dedicated Ajax to the 
sun," This elephant was found with this 
inscription 350 years after. Pigs have 
been known to live to the age of thirty 
years ; the rhinoceros to 20. A horse 
has been known to live to the age of 
62, but averages 25 to 30. Camels 
sometimes live to the age of 100. Stags 
are longlived. Sheep seldom exceed 
the age of 10. Cows live about 15 
years. Cuvier considers it probable 
that whales sometimes live to the age 
of 1,000. The dolphin and porpoise 
attain the age of 30. An eagle died 
in Vienna at the age of 104 years, 
E.avens frequently reach the age of 
100. Swans have been known to live 
360 years. Pelicans are longlived. A 
tortoise has been known to live to the 
age of 107. 

Pulse of Animals. — Amateur 
veterinarians will be assisted by the 
following table of the number of pulsa- 
tions in a minute in various animals : — 
The horse, 32 to 38 (36 to 40 White); 
ox or cow, 35 to 42 (42 to 45 Clater); 



ass, 48 to 54 ; sheep, 70 to 79 ; goatj 
72 to 76 ; dog, 90 to 100 ; cat, 110 to 
1 20 ; rabbit, 120 ; guinea-pig, 140 ; 
duck, 136 ; hen, 140 ; heron, 200. 

Rapid Plight of Birds.— A vul- 
ture can fly at the rate of 150 miles an 
hour . Observations made on the coast of 
Labrador convinced Major Cartwright 
that wild geese could travel at the rate 
of 90 miles an hour. The common 
crow can fly 25 miles ; and swallows, 
according to Spallanzi, 92 miles an 
hour. It is said that a falcon was dis- 
covered at Malta 24 hours after the 
departure of Henry IV. f rom Fontaine- 
bleau. If true, this bird must have 
flown for 24 hours at the rate of 57 
miles an hour, not allowing him to rest 
a moment during the whole time. 

How to ICeep Houses Cool in 
Hot Weather. — Professor Attfield, 
writing on this subject, says : — " The 
secret consists, not in letting in cool air, 
for naturally all do that whenever they 
have the chance, but in keeping out hot 
air. If the air outside a room or house 
be cooler than the air inside, let it in 
by all means ; but if it be hotter, care- 
fully keep it out, A staircase-window 
left open during the night will often 
cool the passages of a house, and the 
rooms, too, if their doors be not shut ; 
but it must be closed at eight or nine 
o'clock in the morning, or, if on the 
sunny side, at four or five o'clock, and 
the blind drawn down. The mistake 
people generally make is to throw 
open Ih 3ir windows at all hours of the 
day, no matter whether the atmo- 
sphere outside be cool or scorching. 
'Let us have some air,' they say, and 
in comes the treacherous breeze — for 
even hot air is pleasant while it is 
gently blowing, 'taking away perspi- 
ration, and thereby cooling the skin ; 
but the apartment is made warmer, 
instead of cooler, and as soon as they 
move out of the draught, they find 
their room to be more uncomfortable 
than before. Let in cool air, keep out 
hot ; that is the only formula to in- 
sure the minimum of discomfort. Sit- 
ting-rooms may generally be kept cool 
during tlie whole day, if the doors be 
only opened tox ingress, and egress, 



TRADE: SOCIAL AND SCIENTIFIC FACTS, 



239 



and the windows be kept closed and 
shielded from direct sunshine by a 
blind. If the atmosphere of a room 
be impure from any cause, let it be 
renewed; hot air is less injurious than 
bad air; if a room be small in compa- 
rison with the number of persons en- 
gaged in it, free ventilation becomes 
indispensable. In a cooking apart- 
ment the temperature will probably 
be higher than outside, hence the free 
admission even of hot air will be desir- 
able. If persons do not object to sit 
in a direct draught of air, windows 
and doors may be opened, a breeze 
being more refreshing, even though 
several degrees warmer, than still air ; 
but under nearly all other circum- 
stances rooms should be kept closed 
as much as possible till after sundown, 
or till the air outside is cooler than that 
inside. Let in cool air, keep out hot." 

Open Windows at Night.— The 

above theory of letting in cool air must 
of course be adopted with caution. If 
you sleep uncomfortably cool you will 
get ill. To put the window of a bed- 
room quite high, when the thermo- 
meter is at zero is an absurdity. The 
cooler a sleeping apartment is — below 
a certain temperature — the more un- 
healthy does it become, because cold 
condenses the carbolic acid formed by 
the breathing of the sleeper. It settles 
near the door and is re-breathed, and 
if in a very condensed form he will die 
before the morning. Hence, we must 
be governed by circumstances ; the 
first thing is, you must be comfortably 
warm during sleep, otherwise you are 
not refreshed, and inflammation of the 
lungs may be engendered, and life de- 
stroyed within a few days. An open 
fire-place is sufficient for ordinary pur- 
poses in cold weather. When the win- 
dows are opened, it is well to have 
them down at the top two or three 
inches, and up at the bottom. 

Caution to Persons Living 
in Marshy Bistricts. — In mias- 
matic localities — and these are by 
rivers, ponds, marshes, fens, and the 
like — it is most important, from 
the first of August until several 
severe frosts have been noticed, to 



sleep with all the windows closed, be- 
cause the cool air of simset causes the 
condensation of the poisonous emana- 
tions which were caused by the heat of 
the noonday sun to rise far above the 
earth ; this condensation makes the 
air "heavy" at sunset, made heavy 
by the^ greater solidification of the 
emanations by cold ; and resting on 
the surface of the earth in their more 
concentrated and malignant form, they 
are breathed into the lungs, and swal- 
lowed into the stomach, corrupting 
and poisoning the blood with great ra- 
pidity. By daylight these condensa- 
tions are made so compact by the pro- 
tracted coolness of the night, that they 
are too near the surface of the earth to 
be breathed into the system ; but as 
the sun begins to ascend, these heavy 
condensations, miasms, begin to rise 
again to the height of several feet 
above the ground, and are freely taken 
into the system by every breath and 
swallow. Hence the hours of sunrise 
and sunset are the most unhealthful 
of all the hours of the twenty-four in 
the localities named ; and noontide, 
when the sun is the hottest, is the 
most healthy portion of the day, be- 
cause the miasm is so much rarefied 
that it ascends rapidly. 

Beds and their Management. 

The notion that feather beds are un- 
healthy and mattresses healthy, is erro- 
nous. A feather bed is only unhealthy 
when the sleeper finds himself too warm 
in it. During the cold winter months 
the warmth of feathers is almost 
necessary. A feather bed is a greater 
luxury than a mattress. Nothing is 
more uncomfortable to lie upon than an 
ill-kept feather bed. A bed should be 
well shaken by the four corners alter- 
nately, and the two sides of the centre ; 
shake it again and again. Turn it, and 
repeat the process. Then feel for any 
knots of feathers, and separate them 
with the hands. On rising, strip the 
bed. Do not lay the clothes back over 
the footboard, but remove them on 
one or two chairs. Shake the bolsters 
and billows. Some make up beds im- 
mediately they are vacated. To do 
so is not healthy. They need to air 



240 



TAKE MY ADVICE. 



for a couple of hours. Open the win- 
dov/s, and set open the door also. Un- 
less there is a thorough draught, there 
is no true ventilation of a sleeping-room . 

Carbolic Acid v. Chloride of 
Iiime. — A recent report upon the rela- 
tive value of chloride of lime and car- 
bolic acid as disinfectants, deserves 
serious attention. Some meat was hung 
up in the air till the odour of putrefac- 
tion was strong. It was then divided into 
two pieces. One was soaked for half an 
hour in chloride of lime solution, and 
was then washed and hung up again; 
the offensive smell had entirely gone. 
The other piece of meat was soaked in a 
solution of carbolic acid, containing one 
per cent, of the acid ; it was then dried 
and hung up. The surface of the uaeat 
was whitened, but its offensive odour 
was not removed, though i'o was masked 
by the carbolic acid. In two days' 
time the bad odour had entirely gone, 
and was replaced by a pure but faint 
smell of carbolic acid. In a few weeks' 
time the pieces of meat were examined 
again. The one which had been deodo- 
rized with chloride of lime now smelt 
as offensively as it did at first, whilst 
the piece treated with carbolic acid had 
simply dried up, and had no offensive 
odour whatever. Even after a month's 
exposure no change had taken place. 
This shows us that whilst chloride of 
lime merely removes the smell of de- 
composing matter — in fact, is a deo- 
doriser — carbolic acid actually prevents 
decomposition, and is antiseptic. 

Sugar as Pood. — Next to com and 
animal food, sugar constitutes a most 
important part of the food of the people. 
Although, being a non-nitrogenous sub- 
stance, sugar cannot make flesh, yet it 
makes fat ; it aids respiration, conduces 
to the digestion of flesh-making things, 
and in several other ways exalts the 
power of that mysterious energy which 
we agree to call "life." The poor are 
greater consumers of sugar than the 
rich, and the Irish poor greater con- 
sumers than the English poor. The 
latter mostly affect the use of coarse, 
impure brown sugars, the former are 
great connoisseurs of white, retiued or 
pure sugar. 



Adulteration of Sugar. — If 

brown sugar be adidterated with sand, 
the fraud may be detected by taking a 
glass fuUof clean water, and dissolving a 
quantity of the suspected sugar therein. 
If sand, or any similar substance, be 
present, it will fall to the bottom when 
the solution has stood some time. 

Draughts Prevented. — The 

means of preventing draughts from 
doors or windows simply consists of a 
slight beading, screwed or nailed round 
the door-frame, with a narrow slip, or 
ribbon, of vulcanised india-rubber, fixed 
in a groove at an angle, so as to form an 
elastic spring to press against the door 
when closed, and thus to make the 
joints air-tight all round The beading 
at the foot of the door is so hinged and 
affixed to the door itself, as to open 
much like one of the pieces of a parallel 
ruler, only protected between the two 
slips, and having a spring between its 
two pieces and the india-rubber I'ibbon 
running along the outer edge, so that 
as the door closes, a protruding heel of 
the bead, as it were, is caught by the 
frame and pressed so as to open the 
parallel slip and cause its rubbered 
edge to press upon the floor or carpet, , 
thus efficiently preventing all access of 
air or draught. Not only draughts, 
but dust and noise can thus be readily 
excluded, either by windows or doors. 

When Perfumes should be 
used in the Sick Chamber. — 

Though the odours which we dislike 
are overpowered by others more agree- 
able, the former are neither removed 
nor destroyed ; and the invalid con- 
tinues to inhale them in spite of the 
warning given him by his sense of their 
injurious effects. This fact leads to 
the inference that the best means of 
removing a bad odour from a room is 
by proper ventilation. A fire in the 
grate, and the door left a- jar, or the 
window open top and bottom about an 
inch, will quickly change the atmo- 
sphere in the apartment ; the vitiated 
air will flow up the flue, while fresh 
air will come in at the various portals. 
There are, however, instances when 
the doctor and the nurse positively 
prohibit this fresh air, and it is on such 



TBADE: SOCIAL AND SCIENTIFIC FACTS. 



2i\ 



grant substances is beneficial, not only 
because tliey hide the bad smells, but 
because — what is far more important — 
they act as a prophylactic in the atmo- 
sphere. The odorous substances of 
flowers are all antiseptic in a high de- 
gree, and being diffused into an atmo- 
sphere charged with malarious gases, 
they destroy their poisonous effects. 

Pepsine is prepared by digesting 
the cleansed stomachs of sheep or pigs 
in distilled water, the resulting liquid 
with acetate of lead, separating the 
precipitate thus formed by filtration, 
then suspending it in water, and pass- 
ing sulphuretted hydrogen through 
the water to decompose the lead preci- 
pitate. The liquid, after being gently 
heated and filtered, is evaporated 
nearly to dryness, and mixed with 
eufficient starch to form a powder. 
This powder is the so-called pepsine. 
Liquor pepticus prsep. is sometimes a 
solution of this powder in distilled 
tvater, and sometimes the liquid ob- 
tained as abo ve before it is evaporated 
to dryness, and mixed with starch. 
Frequently a little alcohol is added to 
it for its preservation. The dose of 
pepsine is about one scruple, and the 
liquor pepticus prsep. in proportional 
quantity. 

Mustard Leaves.— These are 
said to be prepared by fixing on strong 
paper a thin layer of mustard by means 
of a solution of caoutchouc in a volatile 
oil. To increase the activity of the 
mustard the fixed oil is extracted. The 
mustard leaves are used as substitutes 
for mustard poultices. 

Addresses of Isetters. — Be 

careful in placing your letter in the 
proper enveiope. Most of our readers 
have doubtless heard of the well- 
known story of the manager of a com.- 
pany of players, who, in addressing a 
letter to the chief magistrate of a coun- 
try borough soliciting his patronage, 
placed by accident in the envelope a 
letter which had been used the night 
previously in the performance of the 
play. It began, " Sir, — There is a 
plot formed to rob your house, and to 
cut your throat this night. The gang 
whereof I am one," &c. The letter, 
11 



thoTtgh bearing another signature, was 
traced to the manager, who was appre- 
hended, and he was put to much 
trouble and inconvenience before he 
could satisfy the magistrate and ob- 
tain his liberation. Campbell, the 
poet, intending to communicate to a 
friend that he would bring his nephew 
along with him to dinner at his house, 
sent the letter in mistake to his 
nej)hew, who found himself described 
as a "red-headed Scotchman." Be 
particular in spelling your correspond- 
ent's name in the same manner as he 
himself does. Keep an address book 
with the names of your correspond- 
ents alphabetically arranged. Never 
address two or more unmarried ladies 
as the Miss Beaumonts, but as the 
Misses Beaumont. In concluding a 
letter to a lady, be more ceremonious 
than if you were writing to a gentle- 
man. Thus, instead of abruptly clos- 
ing with "Yours faithfully," write 
thus, " I am, madam, or Dear Mrs. or 

Miss , yours faithfully." If your 

correspondent is residing at the house 
of another person address thus, — 
"A. B., Esq., C. D., Esq., 40, Fifth 
Avenue, New York," or whatever 
C D.'s address may be. Do not de- 
scribe your friend as living "at," or 
address him " to the care of." 

To restore Scorclied Irinen.— 

The accident of scorching linen is of such 
frequent occurrence that the follow- 
ing process is of great value. It is almost 
needless to premise that if the tissue 
of the linen is so much burnt that no 
strength is left, it is useless to apply 
it ; for nothing could prevent a hole 
from being formed, although the com- 
position would by no means tend to 
hasten that consummation. But if ^-^e 
scorching is not through, and the 
threads not actually consumed, then 
the application of this composition 
followed by two or three good wash- 
ings, will restore the linen to its proper 
colour, and the marks of the scorching 
will be totally efiaced . Mix well toge- 
ther two ounces of fuller's earth re- 
duced to a powder ; one ounce of hen's 
dung ; half an ounce of cake soap, 
scraped ; and the juice of two large 



TAKE MY ADVICE. 



onions, ootained by tne onions being 
Gilt up, beaten in a inoi'tar and pressed. 
Boil this mas'? in half a pint of strong 
nnegar, stirring it from time to time, 
until it forms a thick liquid compound. 
Spread the composition thickly over.the 
entire suirface of the scorched part, and 
ist it remain on twenty -four hours. If 
bhe scorching was light, this "vtdll prove 
.=<nf¥icient, with the assistance of two 
subsequent washings, to eradicate the 
stain. If, however, the scorching was 
strong, a second coating of the compo- 
sition should be put on after removing 
bhe first ; and this should also remain 
,>n for twenty-four hours. If after the 
linen has been washed twice or thrice, 
the stain has not wholly disappeared, 
bhe composition may be used again, in 
proportion to the intensity of the dis- 
coloration remaining, when a complete 
cure will seldom fail to be efiected. 
it has scarcely ever happened that a 
third application was foimd necessary. 
The remainder of the composition 
fihould be kept for use in a gallipot tied 
over with bladder, 

Pressrvisi^ Boots. — A coat of 
gum-copal varnish applied to the soles 
of boots and shoes, and repeated as it 
dries, until the pores are filled and the 
surface shines like polished mahogany, 
^vill make the soles water-proof, and 
also cause them to last three times as 
long as ordinary soles. 

TI18 Yaliie of XiseaTes. 
harfcicLilturist would reflect for a mo 
nient on the nature of fallen leaves, 
which contain not only the vegetable 
matter, but the earthy salts, lime, 
potash, &c., needed for the next sea- 



^f every 



son's growth — and that, too, exact! 3^ 
in the proportion required by the very 
tree and plant from which they fell, — 
nay, more, if they would consider that 
it is precisely in this way, by the de- 
composition of these very fallen leaves, 
that nature enriches the soil, year after 
year, in her great forests ; it would 
scarcely be possible for such a reflect- 
ing horticulturist to allow these leaves 
to be swept away by every wind that 
blows, and finally lost altogether. A 
wise horticulturist will diligently col- 
lect from week to week the leaves that 
fall under each tree, and, by digging 
them under the soil about the roots, 
where they will decay and enrich that 
soil, provide in the cheapest manner 
the best possible food for the tree. In 
certain vineyards in France, the vines 
are kept in the highest condition by 
simply burying at their roots eveiy leaf 
and branch that is pruned off such 
vines, or that falls from them at the 
end of the season. 

Tontine.— The term ** Tontine" 
was first applied to loans given for life 
annuities with benefit of survivorship, 
so called from the inventor, Laurence 
Tonti, a Neapolitan. They were first 
set on foot in Paris to reconcile the 
people to Cardinal Mazarin's govern- 
ment, by amusing them with the hope 
of becoming suddenly rich, a.d, 1653. 
The celebrated Mr. Jennings was an 
original subscriber for a £100 share in 
a tontine company ; and being the last 
survivor of the shareholders, his share 
produced him £3,000 per annum. Ka 
died worth £2,115,244, aged 103 years, 
June the 19th, 1798. 



Population 


of Great 


Britain 


for Fifty Years. 




U. Kingdom. 


1821. 

12,172,664 

i',i.37,3-25 

6,869,544 

92,fi54 


1831. 

14,051,986 
2,405,610 

7,828,347 
106,512 


1841. 

16.035,198 

2,65-2,339 

8,222.664 

126,249 


1851. 

18,054,170 

2,922,362 

6,623,982 

145,435 


1861, 


1871. 


Eng. and Wales 

i veland. 
Klands. 


20,228,497 
S,096,W8 
5,850,309 
145,674 


22.704,108 
3,3.5^6! 3 
5,4()2,V60 
144,430 



Army, Navy, and Merchant Searaen Abroad «»... 207,198 



U. Kingdom 



21,272,187 I 24,392,485 I 27,036,450 j 27,745.949 I 29,321,288 | 31,817,108 



'i'he census of 1871 shows an increase 
of 2,637,834 persons, and 519,-527 in- 
V^'bited houses, in England and Wales, 
iv; Scotland, increases of 296,319 and 
'.('.145; in the Channel Islands and 
ail, increases of 983 and 944; but in 
. .aland, a decrease of 396,208 persons 



(or 56,806 families), and 34,527 houses ; 
giving, after these deductions, an in- 
crease of 2, 537, 978 persons and 5 1 1 . 8 1 2 
inhabited houses. The population in 
cities and towns in England and Wa^ es 
has grown more than twice as fast as 
that of the rural districts (1 73 per 



TRADE: SOCIAL AND SCIENTIFIC FACTS. 



243 



cent, against '71), and very nearly the 
the same percentage prevails in Scot- 
land. 

Isaxiguages of the World. — 
A recent writer says that altogether 
there are 587 languages and general 
dialects in Europe, 937 in Asia, 226 
in Africa, and 1,264 in America; in 
all nearly 3,000. Monosyllables are 
the primitive sounds, and syllabic 
compounds are the result of inter- 
change with other nations. Hence, 
all the fundamental tongues are mono- 
syllabic as to generic ideas and com- 
pound species and varieties. Accord- 
ing to his statements the Chinese, 
Welsh, Greek, Hebrew, and German 
are formed on this principle. The 
Chinese have 214 radical words and 
signs to represent these, out of which, 
by synthesis, other words are formed. 
There are said to be 25,000 words in 
English, 20,000 in Spanish, 25,000 in 
Latin, 30,000 in French, 45,000 in 
Italian, 50,000 in Greek, and 80,000 
in German. The number of letters in 
the alphabets of different nations he 
gives as follows : — Italian, 20 ; Span- 
ish, 27; English, 26; French, 23; 
German 26 ; Sclavonic, 27 ; Russian, 
41 ; Latin, 22 ; Greek 24 ; Hebrew, 
22; Arabic, 28; Persian, 30; and 
Chinese, 214. 

Signs of tlie Sodiac. — The 
Zodiac is a space round the heavens — 
purely imaginary — 15 degrees wide ; 
the centre of which is the plane of the 
ecliptic, and it corresponds in breadth 
with the inclination of the sun's axis 
of 70° 30', which thereby produces a 
maximum of force in that plane of the 
medium of space, but expanding as it 
diffuses around. The distant stars 
within it are divided into twelve por- 
tions, called signs : six to the north of 
the earth's equator, and six to the 
south ; altogether fanciful but refer- 
ring to the business of the season, 
when first applied, though to these 
superstition has annexed whimsical 
influences. The names of these signs, 
their hierogljrphics, and the days on 
which the sun enters them, are as fol- 
low : NoRTHEBN Signs — T Aries, the 
Bam, 21st of March. 5 Taurus, the 
Bull, 19th of ApriL Q Gemini, the 



Twins, 20th of May. SB Cancer, the 
Crab, 21st of June, y Leo, the Lion. 
22d of July, viji Virgo, the Virginj 
22nd of August. Southern Signs — 
^ Libra, the Balance, 23rd of Sep- 
tember, in. Scorpio, the Scorpion, 
23rd of October, f Sagittarius, the 
Archer, 22nd of November, vf Ca- 
pricornus, the Goat, 21st of December. 
tsk Aquarius, the Water-bearer, 20th 
of January. ^ Pisces, the Fishes, 
19th of February. As we reckon the 
year by the earth's motions, and the 
solar year is 50 "25" of a degree shorter 
than the sidereal, so the time, when 
the sun is on our equator is earlier 
every year by 20' 23" of time ; hence 
the equinoctial points recede among 
the stars ; but as we always call the 
ascending point Aries, so the original 
stars go forward, and the equinoctial, 
with reference to them, recedes 50' 
25" in a year ; 1° 23' 45" in a century ; 
a sign in 2, 150 years ; and the whole 
circle 25,791 years. It is, however, 
a mere change in relative appearances, 
and produces no mundane affection 
whatever. 

Metsorological Instrmnents. 
— Every agriculturist should have, and 
be acquainted with the use of, the fol- 
lowing instruments : — A barometer ; 
a dry and wet-bulb thermometer ; a 
thermometer with blackened bulb, to 
be placed in the full rays of the sxm ; 
a self -registering minimum thermo- 
meter, to be placed on the grass at 
night, for the purpose of registering 
the lowest temperature of vegetation ; 
a m.aximum and a minimum self -regis- 
tering thermometer, for showing the 
highest and lowest temperatures in the 
shade ; a rain-gauge ; and finally, a 
vane for showing the direction of the 
wind. 

The Barometer, — How to Consult. — 

In very hot weather, the fall of the 
mercury denotes thunder. Otherwise, 
a sudden fall denotes high wind. 

In frosty weather the fall of the ba- 
rometer denotes thaw. 

li wet wesither happens soon after the 
fall of the barometer, expect little of it. 

In wet weather, if the barometer 
faUs, expect much wet. 

In fair weather, if the barometer 
lQ—2 



244 



TAKE MY ADVICE. 



falls much, and remains low, expect \ 
much wet in a few days, and probably 

wind. . , , 

JSf.B. — The barometer smks lowest 
of all for wind and rain together ; next 
to that for wind— (except it be an east 
or north-west wind). 

In winter, the rise of the barometer 
denotes /rosi. 

In frosty weather the rise of the ba- 
rometer indicates snow. 

If fair weather happens soon after 
the rise of the barometer, expect but 
little of it. 

In wet weather, if the barometer 
rises high, and remains so, expect con- 
tinued fine weather in a day or two. 

In wet weather, if the mercury rises 
suddenly very high, fine weather will 
not last long. 

An Inch of Rain, so often mentioned 
in Meteorological reports, means a 
gallon of water, spread over a surface 
two feet square ; in other words, an 
inch of rain means a fall of 100 tons of 
water upon an acre of land. 

Barometer Scales. — In Ame- 
rica the height of the mercurial co- 
lumn in the barometer is usually stated 
in inches ; in France it is invariably 
expressed in millimetres. As many 
of our scientific writers have adopted 
the metric measures, the following 
rules for converting millimetres into 
inches, and inches into millimetres will 
be found useful : — 

To Convert Millimetres into Inches. — 
Multiply by 39,371, and point off six 
figures of the product as a decimal 
fraction. Examples : — 
mm. ^"- 

760 X 39371 = 29,921960 or 29 922 
762 X 39371 = 30,000702 or 30 

To Convert Inches into Millimetres. — 
Multiply by 254 and point off in the 
product one figure, with as many more 
figures as there are decimal places in 
the number operated upon. Examples : 
in. mm. 

29-922 X 254 = 760,0188 or 760 
30 X 254 = 762,0 or 762 

Fractions may be disregarded when 
millimetres are used to express the 
height of the mercurial column. 

Tkermonieter Scales. — Two 
thermoinetric scales are employed in 



Cent. 



100° 



America ; namely, , the scale of Fah*- 
renheit adopted in the Pharmaco- 
poeia, and the Centigrade scale, pre- 
ferred by chemists and physicists. 
The more important points in the two 
scales are here indicaited : — 
Boiling point of water Fahr. 
under the normal at- 
mospheric pressure 212°s 
Temperature at which 
the Imperial measures 
are adjusted 62°=^ 16 "6° 

Temperature at which 
specific gravity is usu- 
ally determined 60°= 15 'S** 
Temperature at which 
the metric measures 
are adjusted 39* 2°= 4" 
Melting point of ice, zero 

of Centigrade scale 32'= 0' 

Zero of Fahrenheit's 

scale ^ {f^^nr 

Temperature at which 
mercury freezes, about — 40**= — 40° 

To Convert Fahrenheit Degrees into 
Centigrade Degrees. — Subtract 32, mul- 
tiply by 5, and divide by 9. To con- 
vert Centigrade into Fahrenheit de- 
grees, multiply by 9, divide the pro- 
duct by 5, and add 32. 

Leech Barometer. — The leech may 
be kept in a common two-ounce phial, 
about three-fourths filled with water, 
and tied over with a piece of rag. In 
the summer the water should be 
changed once a week, and in the win- 
ter once a fortnight. To consult it 
observe the following rules : — 

1. If the weather proves serene and 
beautiful, the leech lies motionless at 
the bottom of the glass, rolled together 
in a spiral form. 

2. If it rains, either before or after 
noon, it is found crept up to the top 
of its lodgings, and there it remains 
until the weather is settled. 

3. If we are to have wind, the poor 
prisoner gallops through its limpid ha- 
bitation with amazing swiftness, an.l 
seldom rests until it begins to blow 
hard. 

4. If a remarkable storm of thunder 
and rain is to succeed, for some days 
before it lodges almost continually 
without water, and discovers uncom- 



TRADE: SOCIAL AND SCTENTIFIC FACTS. 



245 



mon uneasiness, in violent throes and 
convulsive-like motions. 

5. In the frost, as in the clear sum- 
mer weather, it lies constantij^ at the 
bottom ; and in snow, as in rainy 
weather, it pitches its dwelling upon 
the mouth of the phial. 

Tlie Aquariiiiii may consist of 
either salt water and marine animals 
and plants, or fresh water and plants 
and fishes ; the latter kind is perhaps 
the more amusing. 

In order that the fish and other ani- 
mals may retain their health, nay, 
even their life, oxygen is absolutely 
necessary — this the plants give off in 
large quantities ; while the carbon ne- 
cessary to the growth and sustentation 
of the plants is produced by the fishes, 
the two in combination preserve the 
water pure and fresh for almost any 
length of time ; water has the power 
of absorbing certain quantities of at- 
mospheric air and carbonic acid gas ; 
the presence of the air gives to the 
rain and spring water its refreshing 
qualities. The leaves of plants, when 
acted upon by light, decompose this 
gas, and, having no necessity for oxy- 
gen, they merely absorb the carbon. 
Animals, on the other hand, require 
oxygen for the purpose of removing 
the waste carbon of great divisions of 
organized beings. But two other ele- 
ments play an important part in the 
phenomenon of life — namely, nitrogen 
and hydrogen. Both plants and ani- 
mals require these gases as food. They 
combine to form ammonia, which is 
found in small portions in the atmo- 
sphere and in water. Ammonia is in- 
deed the main fertilizing element of 
vegetable life. Plants obtain their 
supply of it either through the natural 
water absorbed at their rootlets, or by 
ifteans of artificial manures ; animals 
through the means of the substance 
they devour. All forms of vegetable 
and animal life are built up of these 
four elements. All that we have to 
do, therefore, to keep our miniature 
world in activity is to imitate nature 
as closely as possible ; to give fishes to 
the plants, and plants to the fishes ; 
to keep up a proper supply of oxygen 
to the one and carbon to the other, the 



other gases he^v-y ahvays present in 
sufi] c! enti q it antity . 

Various J^inds of receptacles are n-^ed 
for both the m.ariiie and the fresh v, ater 
nqnaria. The square, or rectangulai 
glass tank, is the most expensive, 
while an ordinary propagating glass 
turned upside downa and placed in a 
stand, forms a very good-shaped vase, 
especially for fresh water aiiimals. 

Where the jointed glass is used it is 
sometimes found to leak, in which case 
either of the following cements will 
remedy the defect ; — 1, Mix boiled lin- 
seed oil, litharge, red and white lead 
together, to a pi-oper consistence, al 
w'ays using the larger proportion ol 
white lead. This composition may ba 
applied to a piece of flannel and fitted 
to the joints. — 2. A more power(ui 
cement is composed in the proportion 
of two ounces of sal ammoniac, and 
four ounces of sulphur, made into a 
stiff paste with a little water. When 
the cement is wanted for use, dissolve 
a portion of the paste in w^ater ren- 
dered slightly acid, and add a quan- 
tity of iron turnings or filings sifted or 
powdered, to render the particles of 
uniform size. This mixtitre will in a 
short time become as hard as stone. — 
3. Make a mixture of a solirtion of 
eight ounces of strong glue, and one 
ounce of varnish of linseed oil, or 
three-quarters of an ounce of Venice 
turpentine, which are to be boiled to- 
gether, agitating aU the time, until 
the mixture becomes as complete as 
possible. The pieces to be cemented 
ought to be kept in conjunction for 
forty-eight or sixty hours, 

Kext as to the filling and stocking. 
A sub-stratum of soil, in which the 
plants may grow, is necessary, just 
enough of sand, stones, and clay to 
cover the bottom ; but no mud — 
nothing that is easily removable or 
apt to discolour the water. Then the 
weeds ; and lastly, the animals. Urui- 
nary pond water will do admirably for 
fresh-water aquaria, while good sea 
water is necessary for the marine tank. 
Weeds require very little soil. One of 
the most successful plants for the 
fresh-water aquarium is the Anacharis 
alsmastrum, the weed which so often 



246 



TAKE MY ADVIcm 



chokes our canals and rivers. It can 
be obtained in Covent Garden Market; 
or, indeed, of almost any gardener. It 
is a pretty, moss-like plant. Almost 
any weed may, however, be natura- 
lized in the aquarium. The water- 
crowfoot (Ranunculus aquatilis) for in- 
stance, may be transplanted from al- 
most any pool during April and May, 
and placed in the tank ; it takes root 
and flourishes abundantly, as also do 
most of the pond weeds. Then for fish. 
The ordinary stickleback, if kept by 
themselves, are most amusing inhabi- 
tants ; or the gold-fish, the carp, or 
the minnow may be profitably intro- 
duced. But, in order to keep down 
the green confervcE, a few snails are 
absolutely necessary. To these may 
be added water-newts, or efts, or even 
a good-sized toad ; which, by the way, 
is by no means so repulsive an animal 
as is by many believed. But you must 
be careful not to introduce some kinds 
of water-beetles ; but the diving spider 
(Arga roueta aquatica) will be found 
a most interesting addition. 

As a general rule the best position 
for an aquarium is at a window where 
it may receive plenty of light, and yet 
not be subjected to direct sunshine, 
unless some provision is made for 
affording shelter for the fishes, for it 
must be borne in mind that fishes 
have no eyelids ; it would, therefore, 
be as cruel to expose them to the rays 
of the sun, as to place a man whose 
eyelids were cut off in the same posi- 
tion. We have met with cases where 
ignorant, though well-meaning per- 
sons who have kept gold-fishes, have 
made a practice of placing the globe 
containing them in the sunshine, be- 
cause, as they thought, it made them 
" so lively," whereas the unfortunate 
fishes were really darting about in 
agony, vainly attempting to escape 
from the blinding glare. 

Some persons place the aquarium in 
such a position as to allow the light to 
onter it on all sides, while others pre- 
fer to darken one or more of the sides, 
or sometimes allow the light to enter 
at the top only. Sunshine for an hour 
or two a day accelerates th© growth 
of the plants. 



Bepolishing Jewellery, &c.— 

A solution of cyanide of potassium in 
water is equal, if not superior to any 
compound that can be used for clean- 
ing jewellery, the liquid cleaning all 
those parts of the work which neither 
brush, buff, nor thread could reach. 
Here is the method : — Dissolve one 
ounce of cyanide of potassium in three 
gills of soft water, turn up the end of 
a piece of brass or iron wire into a 
hook, attach it to the article to be 
cleaned, and immerse it in the solu- 
tion, shaking it backward and forward 
for a second or two, then take it out 
and rinse well in clean water. Wash 
it with warm water and soap to re- 
move any film of cyanide that may 
remain ; rinse again, dip into spirits of 
wine, and dry in boxwood sav/dust. 
The advantage of dipping in spirits of 
wine is the immediate drying of the 
work without any sticking oi the saw- 
dust to it. When done with the so- 
lution, put it in a bottle and cork 
tightly. It may be used again and 
again for some months. Care should 
he taken not to wet the fingers with the 
solution, and not to inhale the odour, as 
the cyanide is a violent poison. 

Tiie Weiglit of a Sun'beam. — 
Not only does light fiy from the sun 
with a velocity which is a million 
times greater than the speed of a can- 
non-ball, but it darts from every re- 
flecting surface with a like velocity, 
and reaches the eye so gently that, as 
it falls upon it, it imparts the most 
pleasing sensations. Philosophers once 
sought to weigh the sunbeam. They 
constructed a most delicate balance, 
and suddenly let in upon it a beam of 
light. The lever of the balance was 
so delicately hung that the fluttering 
of a fiy would have disturbed it. 
Everything prepared, the grave men 
took their places, and with keen eyes 
watched the result. The sunbeam 
that was to decide the experiment had 
left the sun eight minutes prior, to 
pass the ordeal. It had flown through 
95,000,000 miles of space in that short 
measure of time, and it shot upon the 
balance with unabated velocity. But 
the lever moved not ; and the philo- 
sophers were mute ! 



^B5^ //■ 




Croquet {see p. 253). 




_^^^ia7K^»> 



OuT-DooR Amusements. 



To face p. 247. 



X. GAMES AND THEIR RULES. 



Criclket. — This, the most popular 
<o£ all English garaes, is played all 
over the country during May, June, 
July, August, September, and Octo- 
ber. Cricket may be played bj'' two 
or more persons, with a bat, ball, 
and stumps. The grand object of the 
game is for the batsman to make the 
greatest number of hits and runs from 
a ball bowled to him by another player 
at a certain distance. When a few 
persons play, the game is called single- 
wicket ; when a dozen or more play 
they are divided into sides, and play 
double-wicket ; and when twenty- two 
play the game is cricket proper, or the 
regular match game of eleven a side. 
In the first game the batsman, when 
irfe makes a sufiiciently good hit, runs 
from the three stumps — v/hich con- 
stitute the wicket — to the bowler's 
stump and back again, and this double 
journey constitutes one run at single- 
wicket. In the latter games there are 
two wickets set up, at each of which 
stands a batsman ; and whenever 
either succeeds in hitting away the ball, 
the two run from wicket to wicket, and 
for every time they change places one 
run is scored to the striker of the ball. 
In both games the striker is out if the 
bowler strike his wicket with the ball ; 
or if he himself hit his wicket ; or if 
he hit a ball and it be caught by one 
of the opposing party before it touches 
the ground ; or if he run out of his 
ground to hit a ball, and the wicket- 
keeper "stumps" him ; or if his wicket 
be put down by the ball while he is 
running for a hit ; or if his leg, or any 
part of his person — except his hands 
— intercept a ball that would have hit 
the wicket. 

_ In the full match game the two par- 
ties toss up for first innings ; and two 
players belonging to the side that wins 
the toss go in, one at each wicket. 
The out-party place themselves in 



various situations about the field, to 
catch or stop the ball when struck by 
the batsmen. One of the bowlers com- 
mences bowling either four or six suc- 
cessive balls (as may previously have 
been agreed upon) ; if he succeed in 
bowling down the wicket the batsman 
retires from the game, and another of 
his party takes his place. If, however, 
the ball is struck by the batsman, he 
and his partner keep running to each 
other's wicket and back again, until 
their opponents obtain possession of 
the ball and throw it in to the wicket- 
keeper ; and one run is scored towards 
the game every time they change 
wickets. Every run obtained by a"blow 
from the bat is scored to the batsman 
making it ; but byes, wides, no-balls, 
&c., are scored to the credit of his side. 
When the player who commenced 
bowling has bowled either the four or 
six balls as agreed upon, the umpire at 
his wicket calls "Over," and the fields- 
men reverse their positions by tak- 
ing corresponding ones for the other 
wicket. The same number of balls 
are then delivered from the other end 
by another player, and so on alter- 
nately. When all the players belong- 
ing to the in-party are out, they change 
places with their opponents, and bowl 
to them until their innings are over. 
When each side has had tv/o innings, 
the runs are counted, and the party 
that has obtained the greatest number 
is declared the conqueror. 

The Laws of the Gamey as revised 
by the Marylebone Club : — 

I. The ball must weigh not less 
than five ounces and a-half, nor more 
than five ounces and three-quarters. 
It must measure not less than nine 
inches, nor more than nine inches and 
one-quarter in circumference. At the 
beginning of each innings either part}; 
may call for a new ball. 

II. The bat must not exceed four 



248 



TAKE MY ADVICE. 



inches and one-quarter in the widest 
part ; it must not be more than thirty- 
eight inches in length. 

III. The stumps must be three in 
number ; twenty- seven inches out of 
the ground ; the bails eight inches in 
leno-fch ; the stumps of equal and of 
sufficient thickness to prevent the ball 
from passing through. 

IV. The bowling-crease must be in 
a line with the stumps ; six feet eight 
inches in length; the stumps in the 
centre ; with a return-crease at each 
end towards the bowler at right 
angles. 

V. The popping- crease must be four 
feet from the wicket, and parallel to it; 
unlimited in length, but not shorter 
than the bowling-crease. 

VI. The wickets must be pitched 
opposite to each other by the umpires, 
at a distance of twenty-two yards. 

VII. It shall not be lawful for either 
party during a match, without the con- 
sent of the other, to alter the ground 
by rolling, watering, covering, mow- 
ing, or beating, except at the com- 
mencement of each innings, when the 
ground shall be swept and rolled, un- 
less the side next going in object to it. 
This rule is not m^ant to prevent the 
striker beating the ground with his 
bat near to the spot where he stands 
during the innings, nor to prevent the 
bowler from filling up holes with saw- 
dust, &c., when the ground shall be 
wet. 

[The Committee of the Marylebone 
Cricket Club think that the umpij-e 
should have the power to prevent 
the batsman injuring the ground 
with either bat or foot.] 

VIII. After rain the wickets may 
be changed. 

IX. The bowler shall deliver the 
ball with one foot on the ground be- 
hind the bowling-crease, and within 
ihe return-crease, and shall bowl four 
balls before he change wickets, which 
he shall be permitted to do only twice 
in the same innings. 

[In one-day matches it is usual to 
allov/ five or six balls for an over.] 

X. The ball must be bowled. If 
thrown or jerked, the umpire shall 
call "No ban." 



XI. He may require the striker at 
the wicket from which he is bowling 
to stand on that side of it which he 
may direct. 

XII. If the bowler shall toss the 
ball over the striker's head, or bowl it 
so wide that, in the opinion of the 
umpire, it shall not be fairly within 
reach of the batsman, he shall adjudge 
one run to the party receiving the in- 
nings, either with or without appeal, 
which shall be put down to the score 
of wide balls ; such ball shall not be 
reckoned as one of the four balls ; but 
it the batsman shall by any means 
bring himself within reach of the ball, 
the run shall not be adjudged. 

XIII. If the bowler deliver a " no 
ball" or a "wide ball," the striker 
shall be allowed as many runs as he 
can get, and he shall not be put out 
except by running out. In the event 
of no run being obtained by any other 
means, then one run shall be added to 
the score of "no balls" or "wide 
balls," as the case may be. All runs 
obtained for "wide balls" to be scored 
to "wide balls," The names of the 
bowlers who bowl "wide balls" or 
" no balls " in future to be placed on 
the score, to show the parties by 
whom either score is made. If the 
ball shall first touch any part of the 
striker's dress or person (except his 
hands), the umpire shall call "leg 
bye." 

XIV. At the beginning of each in- 
nings the umpire shall call '''■ Play ;" 
from that time to the end of each in- 
nings no trial ball shall be allowed to 
any bowler. 

[It is not unusual, however, to allow 
a trial ball to each new bowler; 
though not on the wicket.] 

XV. The striker is out if either of 
the bails be bowled off, or if a stump 
be bowled out of the ground ; 

XVI. Or, if the ball, from the stroke 
of the bat, or hand, but not the wrist, 
be held before it touch the ground, al- 
though it be hugged to the body of the 
catcher ; 

XVII. Or, if in strikmg, or at any 
other time, while the ball shall be in 
play, both his feet shall be over the 
popping-crease, and his wicket put 



GAMES AND THEIR RULES. 



249 



down, except his bat be grounded 
within it ; 

XVIII. Or, if in striking at the 
ball, he hit down his wicket ; 

XIX. Or, if under pretence of run- 
ning, or otherwise, either of the stri- 
kers prevent a ball from being caught, 
the striker of the ball is out ; 

XX. Or, if the bail be struck, and 
he wilfully strike it again . 

[In cases, however, in which, after 
blocking a ball, it flies or rolls back 
towards his wicket, the batsman is 
allowed to strike or block it away 
from the stumps ; but he cannot get 
a run from such a hit.] 

XXI. Or, if in running, the wicket 
be struck down by a throw, or by the 
hand or arm (with ball in hand), be- 
fore his bat (in hand) or some part of 
his person be grounded over the pop- 
ping-crease. But if both the bails be 
off, a stump must be struck out of the 
ground ; 

XXII. Or, if any part of the striker's 
dress knock down the wicket ; 

XXIII. Or, if the striker touch or 
take up the ball while in play, unless at 
the request of the opposite party ; 

XXIV. Or, if with any part of his 
person he stop the ball, which in the 
opinion of the umpire at the bowler's 
wicket, shall have been pitched in a 
straight line from it to the striker's 
wicket, and would have hit it. 

XXV. If the players have crossed 
each other, he that runs for the wicket 
which is put down is out. 

XXVI . A ball being caught no runs 
shall be reckoned. 

XXVII. A striker being run out, 
that run which he and his partner were 
attempting, shall not be reckoned. 

XXVIII. If a lost ball be called, 
the striker shall be allowed six runs ; 
but if more than six shall have been 
run before lost ball shall have been 
called, then the striker shall have all 
which have been run. 

XXIX. Afler the ball shall have 
been finally settled in the wicket- 
keeper's or bowler's hand, it shall be 
considered dead ; but when the bowler 
is about to deliver the ball, if the 
striker at his wicket go outside the 
popping crease before such actual de- 



livery, the said bowler may put him 
out, unless (with reference to the 21st 
law) his bat in hand, or some part of 
his person, be within the popping- 
crease. 

XXX. The striker shall not retire 
from his wicket, and return to it to 
complete his innings after another has 
been in, without the consent of the 
opposite party. 

XXXI. No substitute shall in any 
case be allowed to stand out or run be- 
tween wickets for another person with- 
out the consent of the opposite party ; 
and in case any person shall be allowed 
to run for another, the striker shaU be 
out if either he or his substitute be off 
the ground in manner mentioned in 
laws 17 and 21, while the ball is in 
play. 

XXXII. In all cases where a sub- 
stitute shall be allowed, the consent 
of the opposite party shall also be ob- 
tained as to the person to act as sub- 
stitute, and the place in the field which 
he shall take. 

XXXIII. If any fieldsman stop the 
ball with his bat, the ball shall be con- 
sidered dead, and the opposite party 
shall add five runs to their score ; if 
any be run they shall have five in all. 

XXXIV. The ball having been hit, 
the striker may guard his wicket with 
his bat, or with any part of his body 
except his hands ; that the 23rd law 
may not be disobeyed. 

XXXV. The wicket-keeper shall 
not take the ball for the purpose of 
stumping, until it have passed the 
wicket ; he shall not move until the 
ball be out of the bowler's hand ; he 
shall not by any noise incommode the 
striker ; and if any part of his person 
be over or before the wicket, although 
the ball hit it, the striker shall not be 
out. 

XXXVI. The umpires are the sole 
judges of fair or unfair play, and aU 
disputes shall be determined by them, 
each at his own wicket ; but in case of 
a catch which the umpire at the wicket 
bowled from cannot see suificientiv to 
decide upon, he may apply to the other 
umpire, whose opinions shall be con- 
clusive, 

XXXVII. The umpires in all 



250 



TAKE MY ADVICE. 



matclies shall pitch fair wickets ; and 
the party shall toss up for choice of 
innings. The umpires shall change 
wickets after each party has had one 
inning. 

XXXVIII. They shall allow two 
minutes for each striker to come in, 
and ten minutes between each innings. 
When the umpire shall call "Play," 
the party refusing to play shall lose 
the match. 

XXXIX. They are not to order a 
striker out, unless appealed to by the 
adversaries ; 

XL. But if one of the bowler's feet 
be not on the ground behind the bowl- 
ing crease, and within the return 
crease when he shall deliver the bail, 
the umpire at his wicket, unasked., 
must call "No Ball." 

XLI. If either of the strikers run a 
short run, the umpire must call "One 
Short." 

XLII. No umpire shall be allowed 
to bet. 

XLIII. No umpire is to be changed 
during a match, unless with the con- 
sent of both parties, except in case of 
violation of the 42nd law ; then either 
pai'ty may dismiss the transgressor. 

XLIV. After the delivery of four 
balls the umpire must call "Ovei-," 
but not until the ball shall be finally 
settled in the wicket-keeper's or bow- 
ler's hand ; the ball shall then be con- 
sidered dead : nevertheless, if an idea 
be entertained that either of the strik- 
ers is out, a question may be put pre- 
viously to, but not after, the delivery 
of the next ball. 

XLV. The umpire must take espe- 
cial care to call "No Ball" instantly 
upon delivery ; " Wide Ball" as soon 
as it shall pass the striker. 

XLYI. The players who go in second 
shall follow their innings, if they shall 
have obtained eighty runs less than 
their antagonists, except in all matches 
limited to only one day's plaj'-, when 
the number shall be limited to sixty 
instead of eighty. 

XL VII. ^Vhen one of the strikers 
shall have been put out, the use of the 
bat shall not be allowed to any person 
until the next striker shall come in. 

Note. — The committee of the Mary- 



lebone Club think it desira,ble that 
previously to the commencement of a 
match, one of each side should be de- 
clared the manager of it ; and thn.t the 
new laws with respect to substitutes 
may be carried out in a spirit of fair- 
ness and mutual concession, it is their 
wish that such substitutes be allowed 
in all reasonable cases, and that the 
umpire should inquire if it is done 
with the consent of the opposite side. 
Single V^^icket. — This game is 
played in the same general manner as 
double wicket ; with the exceptions 
pointed out in the following rules : — 
The distance between the wickets is 
precisely the same as at double wicket, 
consequently the batsmanhas twice the 
ground to go over in obtaining each 
run. As a remedy for this evil the 
runs are sometimes made fifteen yards 
in length, instead of twenty-two ; by 
placing a mark at that distance from 
the wicket ; the striker putting hia 
bat or foot on or over the mark to en- 
title him to a run. 

Tke Laws of Single Wicket. — I. When 
there shall be less than five players 
on a side, bounds shall be placed 
twenty-two yards each in a line from 
the off and leg-stump. 

II. The ball must be hit before the 
bounds to entitle the striker to a run, 
which run cannot be obtained unless 
he touch the bowling-stump or crease 
in a line with his bat or some part of 
his person, or go beyond them, return- 
ing to the popping-crease as at double 
wicket, according to the 21st law. 

III. When the striker shall hit the 
ball, one of his feet must be on the 
ground, and behind the popping-crease, 
otherwise the umpire shall call "No 
Hit." 

IV. When there shall be less than 
five players on a^side, neither byes nor 
overthrows shall be allowed, nor shall 
the striker be caught out behind the 
wicket, nor stumped out. 

V. The fieldsman must return the 
ball so that it shall cross the play be- 
tween the wicket and the boAviing- 
stump, or between the bowling-stump 
and the bounds ; the stiiker may run 
till the ball be so returned. 

VI. After the striker shall have 



GAMES AND THEIE RULES. 



251 



mads one run, if he start a^ain he 
must touch the bowling-stump, and 
turn before the ball cross the play to 
entitle him to another. 

VII. The striker shall be entitled 
to three rnns for lost ball, and the 
same number for ball stopped with 
bat, witii reference to the 2Sth and 
33rd laws of double -wicket. 

VIII. When there shall be more 
than four players on a side there shall 
be no bounds. All hits, byes, and 
overthrows, shall then be allowed. 

IX.. The bowler is subject to the 
same lavYS as at double wicket. 

X. jNo more than one minute shall 
be allowed between each ball. 

Laws Relating to Be s. — I. No bet 
upon any match is payable, unless it 
be played out or given up. 

XL If the runs of one player be bet- 
ted against those of another, the bet 



depends on the first innings, unless 
otherwise specified. 

III. If the bet be made on both inn- 
ings, and one party beat the other in 
one innings, the runs of the first inn- 
ings shall determine it. 

IV. If the other party go in a 
second time, then the bet must be de- 
termined by the number of the score. 

Football. — This game is played by 
two parties or sides, who stand be- 
tween two goals marked out in a field. 
The object of each side is to defend 
its own goal, and to kick the ball 
through the goal of the opposite side. 
The goals are placed two hundred 
yards apart ; and the side that kicks 
the first two out of three goals wins 
the game. The goals are of wood, 
with cross pieces ; and their positioa 
is shown in the following figure : — 



Touch 



c p 



Touch 







o 






o 


100 yards 


o 


100 yards 


o 


S3 








g. 






Ei 






1 




CO 

















Touch 



Touch c p 

PLAN OF GROUND. 



The goals at either end ; a a, the goal lines ; c p, centre posts marking 
middle of ground ; touch, the touch lines. 



Technical Terms used in the Game. 



A Place Rich — Is a kick at the ball 
while it is on the ground, in any posi- 
tion in which the kicker may choose 
to place it. 

A Free Rich — Is the privilege of 
kicking the ball, without obstruction, 
in such a manner as the kicker may 
think fit. 

A Fair Catch — Is when the ball is 
caught after it has touched the person 



of an adversary, or has been kicked, 
knocked on, or thrown by an adver- 
sary, and before it has touched the 
ground, or one of the side catching it ; 
but if the ball is kicked from out of 
touch, or from behind goal line, a fair 
catch cannot be made. 

Haching — Is kicking an adversary 
below the knee. 

Tripping — Is throwing an adversary 



252 



TAKE MY ADVICK 



by the use of the legs, without the 
hands, and without hacking or charg- 
ing. 

Charging — Is attacking an adver- 
sary with the shoulder, chest, or body, 
without using the hands or legs. 

Knocking on — Is when a player 
strikes or propels the ball with his 
hands, arms, or body, without kick- 
ing or throwing it. 

Holding — Includes the obstruction 
of the player by the hand, or any part 
of the arm below the elbow. 

Touch — Is that part of the field, on 
both sides of the ground, which is be- 
yond the line of flags. 

Rouges. — The touching of the ball 
beyond the touch-lines on the oppo- 
nent's side of the centre line. 

Touching down. — Toiiching the ball 
with the hand, so as to make it fall to 
the ground. 

Following Kick. — Kicking a ball that 
is rolling. 

Meeting KicTc. — Kicking a ball that 
comes in front of the player. 

Drop Kick. — A ball dropped from 
the hand and kicked as it falls. 

The Laws of Football, as admitted 
by London players : — 

I. That the maximum length of the 
ground shall be two hundred yards, 
the maximum breadth shall be one 
hundred yards; the length and breadth 
shall be marked off with flags ; and the 
goal shall be defined by two upright 
posts, eight yards apart, without any 
tape or bar across. 

II. The game shall he commenced by 
a place kick from the centre of the 
ground by the side winning the toss ; 
the other side shall not approach 
within ten yards of the ball until it is 
kicked off. After a good goal is won, 
the losing side shall be entitled to 
kick off. 

III. The two sides shall change 
goals after each goal is won. 

IV. A goal shall be won when the 
ball passes over the space between the 
goal-posts (at whatever height), not 
being thrown, knocked on, or carried. 

V. When the ball is in touch, the 
first player who touches it shall kick 
or throw it from the point on the 
boimdary line where it left the ground. 



in a direction at right angles with the 
boundary line. 

VI. A player shall be out of play 
immediately he is in front of the ball, 
and must return behind the ball a3 
soon as possible. If the ball is kicked 
past a player by his own side, he shall 
not touch or kick it, or advance until 
one of the other side has first kicked 
it, or one of his own side on a level 
with, or in front of him, has been able 
to kick it. 

VII, In case the ball goes beyond 
the goal line, if a player on the side to 
whom the goal belongs first touches 
the ball, one of his side shall be en- 
titled to a free kick from the goal line 
at the point opposite the place where 
the ball shall be touched. If a player 
on the opposite side first touches the 
ball, one of his side shall be entitled 
to a free kick from a point fifteen 
yards outside the goal line, opposite 
the place where the ball is touched. 

VIII. — If a player makes a fair 
catch, he shall be entitled to a free 
kick, provided he claims it by making 
a mark with his heel at once ; and in 
order to take such kick, he may go as 
far back as he pleases, and no player 
on the opposite side shall advance be- 
yond his mark until he has kicked. 

IX. — A player shall be entitled to 
run with the ball towards his adver- 
saries' goal if he makes a fair catch, or 
catches the ball on the first bound ; 
but in the case of a fair catch, if he 
makes his mark, he shall not then 
run. 

X. If any player shall run with the 
ball towards his adversaries' goal, any 
player on the opposite side shall be 
at liberty to charge, hold, trip, or 
hack him, or to wrest the ball from 
him ; but no player shall be held and 
hacked at the same time. 
. XI. Neither tripping nor hacking 
shall be allowed, and no player shall 
use his hands or elbows to hold or 
push his adversary, except in the case 
provided for by Law X. 

XII. Any player shall be allowed 
to charge another, provided they are 
both in active play. A player shall 
be allowed to charge, if even he is out 
of play. 



GAMES AND THEIH RULES. 



253 



XIII. — A player shall be allowed to 
throw the ball, or pass it to another, 
if he make a fair catch, or catches the 
ball on the first bound. 

XIV. No player shall be allowed to 
wear projecting nails, iron plates, or 
gutta-percha on the soles or heels of 
his boots. After each game the par- 
ties change goals, so any advantages 
of wind, sloping ground, &c., are neu- 
tralized. 
[The rules governing the game vary 

according to the places in which it 

is played.] 

Hockey is played by any number 
with hockey-sticks and a bung, or ball, 
according to the following Rules: — 

I. The ball must be struck with the 
stick, and not kicked with the foot or 
touched by the hand. 

II. The ball must be struck fairly 
through the goal before the side can 
claim the game. 

III. The goals must be marked by 
lines at either end ; and in the centre, 
equidistant from each end, a line is 
to be drawn across the ground, over 
which central line the players on 
either side are not allowed to pass, 

IV. The ball must be struck from 
right to left, and be stopped with the 
stick, and not with the hand. 

V. If the ball bound against the 
person of a player, he must allow it to 
reach the ground before he strikes at 
it. 

VI. The captain on each side is to 
regulate the order of his game ; and it 
is the duty of any player to fetch the 
ball from a distance when commanded 
by his captain. 

VII. Any player who strikes an- 
other, or wilfully breaks any of the 
rules, is out of the game. 

Golf, or "Bandy Ball," is much 
played in Scotland and the northern 
parts of England. Each player has a 
straight-handled ash bat, the lower 
part of which is slightly curved ; the 
object of the game is to drive a small 
hand-ball into certain holes in the 
ground, and he who soonest accom- 
plishes this wins the game. The St. 
Andrew's, and other clubs in Scot- 
land, have elaborate Hules for playing 



this game, but the following general 
plan is invariably followed : — Two, 
four, or any number of players form 
themselves into sides, and then fix the 
golf-lengths, which often extend over 
three or four miles; especially in the 
winter-time, when the game is played 
on the ice. At various intervals golf- 
holes are formed, into which the ball 
must be struck ; each party, as in 
football, endeavouring to drive the 
ball in an opposite direction. One or 
more balls may be used, but each 
player has his own bandy. 

Croquet. — This game may be 
played by two or more persons, its 
object being to strike a wooden ball 
with a mallet through a series of 
hoops set in the ground, according to 
some regular plan. The following is 
the original method : — 




Technical Terms used in the Game: — 
Roquet is to hit another ball with 
your own. 

Croqueted. — When two balls are in 
contact, and the player, placing his 
foot on his own ball, strikes it, and 
by that means cannons the othei 



554 



TAKE MY ADVICE. 



away, he is said to have ci'oqueted 
that ball. 

The tonr is the turn given to each 
playei'. This continues till he fails to 
strike his ball through a hoop. 

Eover. — A player who, after making 
the complete round of the hoops, con- 
tinues in the game to assist his side ; 
as explained in Law X. 

Wired is a term used when a ball is 
in contact with a hoop so as to pre- 
vent it going through. 

To peg is to strike at either of the 
pegs in proper order of play. 

To dismiss a ball is to croquet it to 
a distance. 

A bridged ball is one that has run 
the first arch. 

A dead ball is one that is in hand or 
out of the game for the time being. 

Other terms, such as "nursing," 
''straight stroke," "running a hoop," 
"over-running," "side stroke," &c., 
sufficiently explain themselves. 

Laws of Croquet. — The remarks 
within brackets are for the guidance 
of the players. 

I. Each player must start from a 
mallet's length from the s£arting-peg, 
and strike his ball at or through the 
first hoop. [Called "making the 
hoo]5."] 

II. The players on each side take 
alternate strokes, according to the co- 
lours of the ball. [The colours of the 
balls determine the order of play.] 

III. The player proceeds till he 
misses a hoop, or fails to croquet 
another ball. 

IV. After roqueting a ball the 
player must croquet it. [That is, after 
the player has struck an opponent's 
ball, which is called roqueting it, he 
croquets it thus — he puts his ball 
touching the one struck, then places 
his foot on his oivn ball and strikes it 
with his mallet, or he may strike the 
ball without putting his foot on it. 
He may use any degree of force in 
croqueting a ball, and send it in any 
direction.] 

V. The croqueted ball must be 
moved, or it is no stroke. 

VI. No player can croquet or be 
croqueted till his ball has passed 
through the first hoop. 



VII. The player v.'"ho mis-^es tho 
first hoop takes up his ball rvxid w.uts 
tilt his turn comes round to play it 
again. 

VIII. A player may croquet any 
number of balls consecutivelj'-, but he 
must not hit the same ball t'p.dce 
during the same turn without first 
sending his ball through the hoop 
next in order. 

IX. Instead of playing at a hoop or 
ball, the players may strike the ball 
away to any part of the ground. 

X. The player who has made the 
complete circuit of the hoops— from 
the starting-peg, round the turning- 
peg, and back again through the last 
hoop — may either retire from the game 
by hitting the starting-peg, or else be- 
come a "rover" by avoiding hitting 
this peg for a time. A "rover" has 
the privilege of croqueting all the balls 
during any one of his turns for play. 
But of course he only takes his turn 
in regular order. 

XI. A roqueted ball is dead, and in 
hand till after the player of it has 
taken the croquet, 

XII. The ball must be hit and not 
merely pushed. [It will not be con- 
sidered a stroke if you simply pu.sh 
your mallet forv/ard. The stroke on 
the ball is considered fair if it can be 
heard.] 

XIII. The ball must be struck with 
the face of the mallet, and not with 
the handle or the side. 

XIV. The player is not restricted 
to any attitude in striking the ball, so 
long as it be fairly hit, 

XV. Any player hitting the start- 
ing-peg after he has made the round 
of the hoops is out of the game, no 
matter whether his ball hit the peg 
by a stroke of his own mallet, or 
by being croqueted by an opponent. 
When a player is out of the game, 
the rest proceed as before. [See Law 
X.] 

XVI. The clip is to be placed on 
the hoop through which the player is 
next going, with the spot towards the 
starting-peg on one side, and the 
turning-peg on the other. 

XVII. A ball is considered to have 
made its hoop if it cauuot be touched 



GAMES AND THEIR RULES. 



255 



by the mallet's handle placed across 
the wires from side to side. 

XVIII. If a player stop- at the 
turning-peg, he loses his turn, and 
the stroke does not count. [Even 
though he have roqueted the ball off 
the peg, he must start from the place 
at wiiich his ball stopped.] 

XIX. The side -which first makes 
the round completely, wins the game. 

XX. The decision of the umpire is 
final ; where no umpire is appointed, 
the opinion of the majority of by- 
standers is to be taken on all points 
of dispute. [It is more satisfactory to 
appoint an umpire.] 

Billiards. — This game is played 
on a green cloth-covered board, with 
india-rubber cushions, and six pockets, 
and the object of the game is to drive 
one ivory ball against another, so as 
to lodge one or the other in a pocket, 
or to make cannons, by striking two 
balls successively with a third ball, by 
means of a leather-tipped cue. The 
table is of various dimensions — from 
that of the regular twelve feet by six, 
to miniature tables of four feet by 
two. In every case the length of the 
table is double that of its width, 
within the cushions. Every table, 
whatever its size, is furnished with a 
semicircle, called the baulk or striking 
point, from which the game is com- 
menced ; and three little spots, the 
upper one known as "the spot," the 
centre one as "the middle spot," 
and lower one, midway between the 
cushions on the straight baulk line 
from which the semicircle is struck, 
called "the baulk spot." 

The usual game is fifty or one hun- 
dred up, and is made up of winning 
and losing hazards, cannons, misses, 
and various penalties. A winning 
hazard is made by forcing the ball 
you play at into a pocket, after con- 
tact with the ball you play with. If 
your own ball fall into a pocket, after 
contact with the object ball— which is 
the ball played upon — you make a 
losing hazard ; and if jovl strike two 
balls in succession with your own ball 
you make what is called a cannon. 

For every losing hazard off the red, 



and for a winning hazard made by 
pocketing the red ball, three points 
are scored ; for every white winning 
or losing hazard, and for every cannon, 
tioo points are scored. Every miss 
counts one against the player, every 
coup three; and all foul strokes are 
subjected to forfeits, according to the 
rules which are here given. 

The red ball is placed on the spot 
at the commencement of the game. 
The players then string for lead and 
choice of balls ; and he who loses the 
lead either begins playing by striking 
the red ball or by giving a miss in 
baulk. If the first player give a miss 
or fail to score off the red ball, the 
second player goes on and tries to 
score by making a hazard or cannon. 
If he succeed he goes on scoring till 
he mass a strike, and so the game pro- 
ceeds, each player making as many as 
he can off his break till the allotted 
fifty (or one hundred) points be reached 
— he who first makes tho required 
number winning the game. 

Stringing for the Lead is done in 
this way: — Each player places his 
ball within the baulk semicircle, and 
strikes it with the point or butt-end 
of his cue to the top cushion ; and the 
player of the ball which stops nearest 
to the cushion at the baulk-end of the 
table wins the lead, and chooses his 
ball. Where points are given, the re- 
ceiver of the points leads off. 

The following are the recognised 
Rules, with some few explanatory re- 
marks : — 

Laius of Billiards. — I. The game 
commences by stringing for the lead 
and choice of the balls. 

[If one ball, in stringing, strike the 
other, the players must string over 
again. _ 

II. The red ball must be placed on 
the spot, and replaced there when it 
is holed, or forced over the edge of the 
table, or when the balls are broken. 

["Breaking the balls" is the re- 
placing them as at the beginning of 
the game — the red on the spot, and 
each player's ball in hand — Vvhen he 
who has to break the ball plays at the 
red, or gives a miss. The balls are 
said to be broken when the first 



255 



TAKE 31 Y ADVICE. 



player has struck the red or given a 
miss, ] 

III. The player who makes one 
stroke in a game must finish that 
game, or consent to lose it. 

[This law is intended to meet cases 
of dispute, when he who refuses to 
continue the game loses it.] 

IV. The striker who makes any 
points continues to play until he 
ceases to score, by missing a hazard 
or otherwise. 

V. If, when the cue is pointed, the 
ball should be moved without the 
striker intending to strike, it must be 
replaced ; and if not replaced before 
the stroke be played, the adversary 
may claim it as a foul stroke. 

VI. If a ball spring from the table, 
and strike one of the players, or a by- 
stander, so as to prevent its falling on 
the floor, it must be considered as off 
the table. 

VII. When a ball runs so near the 
brink of a pocket as to stand there, 
and afterwards fall in, it must be re- 
placed, and played at, or with, as the 
case may be. 

[The challenging a ball, as in baga- 
telle, is not allowed in billiards. If 
the ball roll into the pocket before the 
striker makes his next stroke, he 
claims it, and the points made by it 
must be scored.] 

VIII. When the player's ball is off 
the table (in hand), and the other two 
balls are in baulk, the possessor of the 
ball in hand cannot play at the balls 
in baulk, but must strike his ball be- 
yond the semicircle, or play at a 
cushion out of baulk. 

[In such a case the player may use 
a butt, or play with the butt-end of 
his cue, and strike at a cushion out of 
baulk, so that his ball on its return 
may hit the bails in baulk for a cannon 
or hazard.] 

IX. A line ball cannot be played 
at by the striker whose ball is in 
hand. 

[A line hall is when the centre of 
the ball is exactly on the line of the 
baulk, in which case it is to be con- 
sidered in the baulk, and cannot be 
played at, except from a cushion out 
o£ the baulk.} 



X. All misses must be given with 
the point of the cue, and the ball is to 
be struck only once ; if otherwise 
given, the adversary may claim it as 
a foul stroke, and enforce the penalty 
— make the striker play the stroke 
over again — or have the ball from 
where it was struck the second time. 

[It is usual, however, to allow the 
player to give a miss in baulk, with 
the butt- end of his cue, when he plays 
his ball to the top cushion.] 

XI. No player can score after a foul 
stroke. 

[The following are foul strokes : — If 
the striker move his ball in the act of 
striking and fail to make a stroke ; or 
if he play with the wrong ball ; or it 
he touch his own ball twice in play- 
ing ; or if he strike a ball while it is 
running ; or if he touch another ball 
with his hand ; or if his feet be off the 
floor when playing. The penalty in 
all these cases is losing the lead and 
breaking the balls. Enforcing the 
penalty for a foul stroke is entirely at 
the option of the adversary.] 

XII. If the adversary neglect to 
enforce the penalty for a foul stroke, 
the striker plays on, and scores all 
the points that he made by the foul 
stroke, which the marker is bound to 
score. 

XIII. — Two points are scored for 
every white hazard, two for every can- 
non, and three for every red hazard. 

XIV. When the red ball be poc- 
keted, or off the table, and the spot 
on which it should stand be occupied 
by the white ball, the red must be 
placed in a corresponding situation at 
the other end of the table ; but if that 
should be occupied also by the other 
white ball, the red must be placed on 
the spot in the centre of the table, 
between the two middle pockets ; and 
wherever it is placed, there it must 
remain, until it be played, or the 
game be over 

XV. If the striker miss the ball he 
intended to play at, he loses one 
point ; and if by the same stroke his 
own ball runs into a pocket, or off the 
table, he loses three points. 

[That is to say, his opponent scores 
the points forfeited by the miss or the 



GAMES AND THEIR RULES. 



257 



coup. All misses count towards your 
adversary's game.] 

XVI. If the striker force his own or 
either of the other balls over the table, 
after having struck the object-ball, or 
after making a hazard or cannon, he 
neither gains nor loses by the stroke, 
and his adversary plays on without 
breaking the balls. 

XVII. If the striker wilfully force 
his ball off the table without striking 
another ball, he loses three points ; 
but if the ball goes over by accident 
he loses one point only for the miss. 

XVIII. If the striker play with the 
wrong ball, and a cannon or hazard 
be made therewith, the adversary may 
have the balls broken ; but if nothing 
be made by the stroke, the adversary 
may take his choice of balls for the 
next stroke, and with the ball he 
chooses he must continue to play until 
the game is over. 

XIX. The playing with the wrong 
ball must be discovered by the adver- 
sary before the next stroke is played; 
otherwise no penalty attaches to the 
mistake, and the player goes on and 
scores all the hazards he makes. 

XX. If the striker's ball be in hand, 
and the other two balls within the 
baulk, and should he, either by acci- 
dent or design, strike either of them, 
without first playing out of the baulk, 
his adversary has the option of letting 
the balls remain as they are, and 
scoring a miss ; of having the ball so 
struck replaced in its original position, 
and scoring a miss ; of making the 
striker play the stroke over again, or 
of calling a foul stroke and break the 
balls. 

XXI. If the striker's ball be in 
hand, he must not play at a cushion 
within the baulk, in order to strike a 
ball that is out of it. 

XXII. When a ball is on the brink 
of a pocket, if the striker, in drawing 
back his cue, knock the ball into the 
pocket, he loses three points. 

XXIII. In giving a miss from baulk, 
should the player fail to strike his ball 
out of baulk, his adversary may either 
let it remain so, or compel him to play 
the stroke over again. 

XXIV. When the striker, in giving 

11* 



a miss, make a foul stroke, his adver- 
sary may claim it as such, and enforce 
the penalty. In such a case, the point 
for the miss is not scored. 

XXV. No person is allowed to take 
up a ball during the progress of a game 
without permission of the adversary ; 
but a ball in play that is moved by 
accident must be replaced. 

XXVI. The striker loses the game 
if, after making a stroke, and think- 
ing the game over, he removes a ball 
that is in play from the table. 

XXVII. Neither the player nor his 
adversary is allowed to obstruct tha 
course of a ball in play, under the 
penalty of a forfeit for a foul stroke, 
and the breaking of the balls. 

XXVIII. If the striker's ball, when 
it has ceased running, touch his oppo- 
nent's ball, no score can be made, and 
the latter must break the balls. 

[The striker in this case may run 
his ball into a pocket, or make a can- 
non by playing it on to the third ball. 
If he do either of these, the balls must 
be taken up, and the red placed on the 
spot where the adversary plays from 
baulk, as at the beginning of the game 
— that is to say, he breaks the balls. 
But if the striker fail to cannon or 
pocket his own ball, all the balls re- 
main as they are when they cease 
rolling, and the other player goes on 
as usual.] 

XXIX. All disputes are to be settled 
by the marker, or by the majority o 
the bystanders. 

Bagatelle. — This game is played 
upon an oblong board, its object being 
to strike ivory balls with a cue into 
holes made at one end of the board and 
numbered as follows : — 



3 2 

8 9 7 

4 6 
1 

The game is played by two persons, 



J58 



TAKE MY ADVICE. 



or any equal number taking sides. The 
regxilar English srame is played accord- 
ing to the following Eules :— 
La Bagatelle. — 

I. Any number of persons may play, 
whether singly or in "sides." 

II. Each player " strings for lead," 
and he who lodges his ball in the high- 
est hole begins. 

[In playing sides, one partner on each 
side only need string for the lead.] 

III. The player who wins the lead 
takes possession of the nine balls, and 
begins the game, 

IV. The black ball is placed on the 
spot in front of the tirst hole, and the 
player plays from the baulk by striking 
at the black ball, and endeavouring to 
hit it, or his own bail, or both balls, 
into a hole or holes. 

V. The black ball counts double 
into whichsoever hole it falls. 
[Sometimes a black ball and a red ball 

are used, both of which count double. 
The cups are numbered, and into 
whichever cup the balls fall, so many 
are counted for the player.] 

VI. The striker's ball must be placed 
within the baulk-line, and is struck 
with the cue at the black ball. The 
remainder of the balls are then driven 
up the board in like manner, and the 
sum total of the holes made is the 
striker's score. 

VII. Any number of rounds may 
be played for the game, as agreed on 
previous to the commencenieiit of the 
game. 

VIII. The player (or side) obtain- 
ing the highest aggregate score wins 
the game. 

IX. Any ball that rebounds beyond 
the baulk-line, or is forced over the 
board, is not to be again played during 
that round. 

The French Game. — This game, also 
called "sans Egal " is played thus : — 

I. The person who takes the lead 
(decided as in "La Bagatelle ") makes 
choice of four balls of either colour, 
and places the black ball on the spot, 
and commences by striking up one of 
his balls. 

II. The other player then strikes up 
one of his, and so on alternately. 



III. He that holes the black ball 
counts it towards his game, and also 
all that he may hole of his own. 

IV. If a player hole any of his ad- 
versaries' balls the number is scored to 
the owner of them. 

V. The player who makes the great- 
est numer of points in each round wins 
the game, and takes the lead in the 
next. 

The Canon Game. — This is x^layed 
by two or more persons thus : — 

I. Choice of balls, and the lead hav- 
ing been decided, the black must be 
placed on the spot, and the adversary's 
equi-distant between cups No. 1 and 9. 

II. If the player strike both the 
balls with his own ball he scores two. 
This is called a canon — and if at the 
same time he hole either of the balls, 
he also scores the number marked in 
the Clips — the black back ball count- 
ing double. 

III. The striker continues to play 
as long as he scores. 

IV. There is no score unless a ca- 
non be made. 

V. If either the adversary's or the 
black ball are holed, or roll beyond the 
baulk-line, they must be replaced on 
their respective spots. 

VI. The black ball must be always 
struck by the player's ball, or in de- 
fa.ult of this, the adversary scores five. 
A miss also counts five to the ad- 
versary. 

VII. The game is 120 or 150, as 
may be agreed upon. 

The Irish Canon Game. — This is 
played in the same way, only that the 
holes count, even if a canon should not 
be made. Should the player^s ball, 
however, in any case go into a hole it 
counts to the adversary, and anything 
else made by the same stroke is for- 
feited. When there are pockets to 
the table, the white and red balls 
pocketed count each two, and the 
black ball three. Sometimes three is 
counted for a canon from the- black to 
the red ball, and vice versa, and two for 
a canon from the white to a coloured 
ball, or from a coloured to a white one. 

Mississippi. — This game is played 
according to the following rules, oa 



GAMES AND THEIR IIULES. 



259 



the Bagatelle-board, with a bridge 
pierced with numbered holes, thus : — 

I. Place the bridge close up to the 
circle. 

II. Each player to strike up one 
ball ; he who gets the highest number 
takes the lead, and plays the nine balls 
successively. 

III. All balls mixst strike one of 
the cushions previous to entering the 
bridge, otherwise the number will be 
scored to the adversary, 

IV. The game to be any number 
agreed uponbeforethe commencement. 

Trou Madame. — This game is played 
in the same way as Mississippi, except 
that the balls are played straight from 
the end of the board, through the 
arches of the bridge. 

Cliess. — The game is played by 
two persons on a board of sixty-four 
squares alternately black (or any other 
dark colour) and white, with, sixteen 
pieces on either side, v/hich are also 
coloured black (or red) and white to 
distinguish those belonging to each 
player. The pieces consist of a king, 
a queen, two rooks (or castles, as they 
are also called), two bishops, two 
knights, and eight pawns. The board 
is placed with the white corner to 
the right hand of the player, with the 
pieces arranged in corresponding order 
on either side. Each player has a king, 
a queen, two bishops, two knights, 
and two rooks or castles. To these 
belong eight pawns, set immediately 
in front of them. The king and queen 
occupy the two central squares, her 
majesty always on her own colour ; 
that is to say, the white queen on a 
white square, and the black queen 
on a black square. The bishops 
stand on either side of the monarchs, 
and are known as king's bishops, and 
queen's bishops. As the bishops never 
pass from white to black squares 
or vice versa, their relationship to 
the king and queen is known to the 
end of the game. Not so, how- 
ever, with the knights and rooks, 
which pass indifferently over all the 
squares on the board. In modern sets, 
s letter, coronet, or some other distin- 



guishing mark is set on the king's 
knights and rooks, in order that they 
may always be known in any part of 
tlie game. The knights and rooks are 
iinown also as owing allegiance to their 
respectiA^e monarchs, and are called 
king's rook, queen's knight, queen's 
rook, and king's knight. The pawns 
are also distinguished as the servants 
of the pieces before which they stand 
— thus : king's pawn, queen's pawn, 
king's bishop's pawn, queen's bishop's 
pawn, king's knight's pawn, queen's 
knight's pawn, king's rook's pawn, 
and queen's rook's pawn. These dis- 
tinctions apply equally to black and 
white pieces and pawns. 

All the pieces have their separate 
moves, and the object of the game 
is to place your adversary's king in 
such a position as to render him hors 
de combat ; the player who first suc- 
ceeds in accomplishing that end wins. 
All the pieces tahe in the direction of 
their moves, except the pawns; and 
when they take, they do not, as in 
draughts, move into the square be- 
yond, but into that occupied by the 
piece attacked. The captured piece is 
then removed from the board, and is 
out of the game altogether. 

The Moves and Poivers of the Vari- 
ous Pieces. — The King is the most im- 
portant piece on the board. He moves 
one square at a time in any direc- 
tion. He never leaves the board ; but 
when he is in such a position that, 
were he any other piece, he would be 
liable to be taken, he is said to be in 
chech. He must then either move out 
of the check, take the opposing piece, 
or interpose a piece of his own. When 
he can do none of these things ; when, 
in fact, he is imprisoned, and cannot 
escape, or offer further resistance, he 
is checkmated, and the game is lost. 
But when he is in such a position that, 
without being in check, he cannot 
move to any squarebut one commanded 
by a piece or pawn of his opponent, he 
is stalemated, and the game is drawn. 
Two kings cannot stand side by side ; 
a vacant square must always be be- 
tween the opposing monarchs. Once, 
in each game, however, the king is 
17—2 



200 



TAKE MY ADVICE. 



allowed to make a jump of two squares. 
This he does in conjunction with the 
rook, and the combined move is called 
castling. 

The Queen is the most powerful piece 
on the board ; she moves in straight 
lines and diagonals, up, down, and 
across the board in any direction, one 
or more squares at a time, wherever 
there is a vacant line ; thus combining 
in herself all the moves of the other 
pieces, except the knight. 

The Rooks (or castles) are next in 
power to the queen. They move in 
straight lines — up, down, or across the 
board — but not in diagonals. There is 
no limit to the extent of their march, 
so long as the space is open. 

The Bishops move diagonally only, 
as far as the squares are open. They, 
therefore, always keep on the same 
coloured square as that on which they 
were placed at the commencement of 
the game. 

The Knights move by a sideway for- 
ward jump, or vice versa, and can get 
from their places without the pawn in 
front having been moved. Thus, from 
his square on the board, the white 
king's knight has three squares to 
which he can move — that in front of 
the king, that in front of the rook's 
pawn, or that in front of the bishop's 
pawn. From either of these squares 
he can move all over the, board. The 
knight, like the rest of the pieces, 
takes in the direction of his move. 
He always moves from one colour to 
another, and has the power of attack- 
ing two pieces at the same moment 
without putting himself in danger ; 
and also of giving check and at the 
same time attacking another piece. 
This power is called /orKwgr. 

The Pawns. — A pawn may, at his 
JUrst move only, advance either one or 
two squares straight forward; after- 
wards he can only advance a single 
square at a time. In capturing an ad- 
verse piece, a pawn moves one square 
diagonally either right or left ; but the 
pawn never moves backward. The 
pawn is the only man whose mode of 
taking differs from his ordinary move. 
On arriving at an eighth square, or 
the extreme line of the board, a pawn 



assumes the power of any piece his 
owner chooses to call for; so that a 
player may have two or more queens, 
three or more rooks, bishops, or 
knights on the board at one time. 
This is called queening a pawn. If, on 
moving two squares, a pawn is placed 
by the side of an adverse pawn which 
has arrived at the fifth square, the 
advanced adverse pawn may take the 
other in the same manner as if the 
latter had moved but one square. 
This is called ''taking en passant," a 
power confined to the pawns. 

The Chess-hoard, with the pieces in 
their proper order : — 




Chess Notation. — To enable players 
to record the moves of the game, the 
following method of Notation is uni- 
versally adopted by English and Ame- 
rican players. [See next page.] 

Each square is called after the name 
of the piece standing on that square at 
the commencement of the game ; the 
white king's place is called the king's 
square (K. sq. ), the square in front his 
second square (K. 2nd), and so on with 
all the other pieces. The pawns stand 
severally on the second squares ; and 
in describing the first move of (say) 
king's pawn, we write, pawn to king's 
4th, or pawn to king's 3rd, as the case 
may be. But instead of writing the 
word king, queen, rook, pawn, &c., in 
full, we use only letters. In the dia- 
gram above, and in all printed or 
written notes of games, K. stands for 
King, Q for Queen, B>. for Eook, B. for 



GAMES AND THEIR RULES. 



261 



BLACK. 



Q. R. 8. 


•bs 'J.1L 'b 

Q. KT, 8. 


•bs -a •& 

Q. B. 8. 


•bs b 
Q. 8. 


•bs "a. 
K. 8. 


•bs 'a "a. 

K. B. 8. 


bs •xs -3 

K. KT. 8. 


'bs "a. '3 
K. R. 8. 


'S -a -t) 
Q. R. 7. 


Z *XH •& 

Q. KT. 7. 


•g •a 'b 

Q. B. 7. 


Q. 7. 


K. 7. 


Z 'a '3 

K. B, 7. 


Z '^^ '3 

K. KT. 7. 


Z "a '3 

K. R. 7. 


Q. R. 6. 


•g -13 •& 
Q. KT. 6. 


•g -a 'b 

Q. B. 6. 


.g .5 

Q. 6. 


•g -3 
K. 6. 


•g •a •s 

K. B. 6. 


•g x^ •s 

K. KT. 6. 


•g -a •a 

K. R. 6. 


•^ -a. -b 
Q. R. 5. 


•^ •xa •& 

Q. KT. 5. 


'f -a •& 

Q. B. 5. 


•f •& 

Q. 5. 


•^ •a 
K. 5. 


•f •a •a 
K. B. 5. 


'f •xs "S. 
K. KT. 5. 


•=^ "a '3: 
K. R. 5. 


•g '^ -5 

Q, R. 4. 


•g -xs -b 

Q. KT. 4. 


•g -a -5 

Q. B. 4. 


•g -5 

Q.4. 


•g-H 
K. 4. 


•g •a -3 

K. B. 4, 


■g "XS •s 

K. KT. 4, 


•g •« •a 

K. R. 4. 


•9 -a -5 
Q. R. 3. 


•9 'XH -5 
Q. KT. 3. 


•9 -a •& 
Q. B. 3. 


•g-b 
Q. 3. 


•9 '3 
K. 3. 


•9 a •s 
K. B. 3. 


•9 •x^ •s 

K. KT. 3. 


•9 -a •a 

K. R. 3. 


•^ -a -b 

Q. R. 2. 


'1 'XS '5 
Q. KT. 2. 


'I •a -b 

Q. B. 2. 


'i-b 
Q. 2. 


•^•3 
K. 2. 


'I 'a "SL 

K. B. 2. 


'I •xa •a 

K. KT. 2, 


•^ -a •a 

K. R. 2. 


'8 '^ b 
Q. R. sq. 


•9 •x:a '5 
Q. KT. sq. 


'8 -a b 
Q. B.sq. 


Q. sq; 


•8 -3 
K. sq. 


•8 'a '3 
K. B. sq. 


'8 "XS '3 

K. KT. sq. 


•8 'h: •a 
K. R. sq. 



WHITE. 



Bishop, Kt. for Knight, and P. for 
Pawn. 

Technical Terms used in the Game: — 
Attack. — When one of your pieces 
is so situated that, were it your turn 
to move, you could capture an adverse 
man, you are said to attach such man. 
Castling is a compound move of king 
and castle, in which the castle is 
brought to the square next the kin^-, 
and the latter moved to the other side 
of the castle. This is the only oppor- 
tunity during the game that the king 
has of moving two squares at one step. 
Various conditions attached to this 
combined move of king and castle are 
explained in Law XIV, 



Chech. — When the king is within 
the range of an adverse piece or pawn, 
he is said to be in chech; he must then 
either move to a square where he will 
be out of check, interpose a piece or 
pawn between himself and the attack- 
ing piece, or take the latter, either 
himself or by one of his pieces. 

Chech by Discovery is given when, 
by moving a piece or pawn, check is 
discovered from another piece, whose 
attack was previously masked by the 
piece now moved. 

Ghechmate. — If the king, being in 
check, can neither move, interpose, 
nor take the attacking piece, he is 
checkmated; and the game is lost. 



262 



TAKE MY ADVICE. 



Double -Check is given when, by 
moving a piece, check is given by 
the piece moved, and by the piece 
whose attack the moved piece 
covered. 

Doubled Pawns are so called when 
two of the same colour stand on squares 
on the same file. Isolated Pawns are 
those which stand unsupported by 
other pawns or pieces. Passed Pawns 
are those whose onward march is 
not impeded by pawns on the other 
side. 

Drawn Game. — ^When neither player 
can win. 

En Passant. — To take in passing. 
When a pawn has advanced to its 
fifth square, and the opponent, at the 
'first move of his pawn on the next file, 
on either side, pushes it two squares 
forward, and so passes the square 
guarded by your advanced pawn. You 
can then remove the pawn so moved, 
and place your own pawn on the 
square it would have occupied had 
the opponent's pawn only been moved 
one square, and you had taken it in 
the ordinary way. You must do this 
immediately on your opponent moving, 
or the privilege is lost. 

En Prise. — When a piece or pawn 
is attacked, and liable to be taken, it 
is said to be en prise. 

Forking is a term applied to the 
move of a knight or pawn when it 
assails two pieces ; as when the knight 
gives check and by the same move 
attacks a piece. 

Gambit. — ^A term used to denote the 
offering of a pawn or piece with the 
view, should it be taken, of securing 
a better position. 

Perpetual Cheek is given when a 
king is in such a position that his 
opponent insists on attacking him — 
giving him check at each move — with 
a piece or pieces so that he cannot 
escape, although he may have one or 
more squares in which to take refuge 
so as to avoid checkmate. The game 
is then drawn. 

Stalemate is such a position that the 
king, not being in check, and having 
no other piece to move, cannot move 
without going into check. The game 
is then drawiw 



Superior Pieces are queens and 
rooks ; the Inferior Pieces are bishops 
and knights. 

To interpose, or cover, is to place a 
piece betv/een the attacking force and 
the attacked king or piece. 

J'adoube (I adjust) is a term used 
when you touch a piece or pawn in 
order to replace it on its proper square. 
You must not touch a piece or pawn 
without moving it unless you say 
fadoube or some similar word. 

The king, queen, rooks, bishops, 
and knights are called pieces; the 
pawns Qneji. 

The Laivs of the Game: — 

I. The board is to be placed with a 
white square to the right hand of each 
player. 

II. If any error have been com- 
mitted in the placing of the board or 
men, the game must be recommenced ; 
but either player may claim that the 
game shall be finished as it stands if 
four moves have been completed on 
each side. 

III. The players draw for the move 
in the first game, after which the 
move is to be taken alternately in 
the succeeding games of the same sit- 
ting. 

IV. The player who gives odds is 
entitled to the first move. 

V. A move once made, by your 
having moved a piece and left hold of 
it, cannot be retracted. 

VI. If you touch a piece, you must 
play that piece ; but as long as you 
retain your hold, you can play it to 
any legitimate square. If you touch 
a piece or pawn that cannot move, 
your opponent may compel you to 
play your king, unless the king be un- 
able to move. When you touch a 
piece for the mere purpose of adjust- 
ing it, you are bound to say so, using 
the French term fadoube, or its Eng- 
lish equivalent. 

VII. If you make a false move, 
your opponent may, at his pleasure, 
either cause you to retract it and 
move your king, or claim that the 
false move shall stand, or that you 
shall make a legal move with the 
same piece. 

Vm. If you touch one of your 



GABIES AND THEIR RULES. 



2G3 



opponent's men, lie may compel you 
to take that ra^an; or, if that be im- 
possible, to move your king, provided 
it can be moved without going into 
check. 

IX. If, on the king being cheeked,- 
due notice is not given by the word 
** check," the player whose king is 
attacked is not bound to notice it ; but 
on the check being afterwards de- 
tected, all mov«s subsequently made 
must, as far as practicable, be re- 
called. 

X. Drawn games count as no games 
at all in any match, except by agree- 
ment among the players. 

XI. The time for consideration of a 
move is not limited ; but a player 
leaving a ga-me unfinished, without 
his opponent's permission, loses such 
game. 

XII. When at the end of a game one 
player is left with sufficient superiority 
of force to win — as a king and a rook 
against king, king and two bishops 
against king, &c. — he who has the 
greater force must give checkmate 
within fifty moves on each side, count- 
ing from the time notice is given, or 
the game is drawn. 

XIII. Stalemate, and perpetual 
check if persisted in, constitute drawn 
games. 

XIV. Castling cannot be accom- 
plished under the following circum- 
stances : — If your king has previously 
moved during the game ; if your king 
is at the moment in check ; if your 
king in castling move into check ; if 
the rook with which your king castles 
has previously moved ; and 3 either 
of the squares crossed by the king is 
commanded by any piece or pawn of 
your opponent. Castling is only al- 
lowed once in a game. The king can 
castle either with his own or with the 
queen's rook. 

XV. When a player gives the odds 
of a rook he may castle on that side 
of the board from which he has taken 
the rook, provided the rook's square 
be empty, and he does not otherwise 
infringe any of the rules for castling, 
as given in Law XIV. 

XVI. If the player touch both king 
and rook, intending to castle, his ad- 



versary may compel him either to 
move one of the two pieces, or to 
castle. 

^ XVII. Directly a pawn attains its 
eighth square it must be exchanged 
for a queen, rook, bishop, or knight, 
as the player may choose ; but it is 
not allowed to remain a pawn. 

XVIII. No penalty can be enforced 
for a false move if the other player 
move subsequent to the false move, 
and fail to call such false move. 

XIX. The saying aloud '* check" 
does not compel the player to give 
check, unless he have completed^the 
move by quitting his hold of the 
piece ; nor does it compel him to play 
any piece he has not touched. But if, 
in consequence of saying "check," 
the other player moves his king or 
any other piece, he may retract the 
move, provided the mistake be 
detected before another move be 
made. 

XX. The player who undertakes to 
win any game or position, and suc- 
ceeds only in drawing the game, loses 
it. 

XXI. The player who gives odds of 
a piece may remove it from either side 
of the king ; but if he gives a pawn 
only, he must remove the king's 
bishop's pawn, unless otherwise sti- 
pulated. 

XXII. The player receiving the 
odds of a certain number of moves 
must not move beyond his own half of 
the board. 

XXIII. All cases of dispute are to • 
be referred to a third party, whose 
decision shall be final. 

XXIV. Lookers-on are forbidden 
to comment upon the game. 

Draughts. — This favourite game 
is played by two persons upon the 
ordinary chess-board of sixty -four 
squares, alternately black and white. 
The board is so placed that each plaj^er 
has the two white squares, called the 
"double-corner," at the right-hand 
side of his own end. Each player has 
twelve men ; each set of twelve being 
of different colours, usually black 
and white ; the one player taking 
-he back and the other the white. 



264 



TAKE MY ADVICE. 



These are placed on the board 
thus : — 




oBpBoHo'S, 



BOAED AND MEN IN ORDER OF PLAY. 

The full set of draughtmen consist 
of fifteen of each colour, the extra men 
peing provided to crown those which 
become kings, and to make the set 
perfect for backgammon. 

The board is placed between the 
players, and the pieces are moved dia- 
gonally on the white squares, one 
square at a time. The first player 
moves a man one square on his side, 
and then his opponent moves a man 
in the same manner — always in a dia- 
gonal or slanting direction. 

A man can only move one square at 
a time, except when an adverse man 
stands in his line of march, with a 
vacant square beyond, when he jumps 
over the adverse man to the vacant 
square ; the man so leapt over being 
thus captured, and removed from the 
board. The men all "take" in the 
direction of their moves, and no move 
can be made unless the square be 
empty, or a man can be captured by 
jumping over him to a vacant square. 
When two or more adverse men are 
so placed as to have each a vacant 
square in the diagonal beyond him, 
and all in the line of march of the 
man being moved, the player takes as 
many men as may be so situated, 
making a second, third, or even fourth 
leap, as the case may be, in the same 
move, or rather series of moves. Each 
player moves alternately ; and the ob- 



ject of the game is to capture the op- 
ponent's men, or to pin them in their 
several squares so that they cannot 
move without being taken. He who 
first succeeds in clearing the board of 
his adversary's men, or so pinning 
them, wins the game . The men move 
forwards, on the diagonals only ; but 
when the player succeeds in moving a 
man to the last row of squares on his 
opponent's side, such man becomes a 
king, and is crowned — by placing 
another man of the same colour on 
top of him. The kings move both 
backwards and forwards on the dia- 
gonals. Either player may make as 
many kings as he can. 

Draught Notation. — For the purpose 
of recording games the white squares 
are numbered from one to thirty-two, 
beginning at the left-hand top corner. 
A very little study is required to re- 
member the position of the pieces with- 
out a numbered board. 




THE NUMBERED BOARD. 

Laws of Draughts : — 

I. The board must be so placed that 
each player has a white double-corner 
at his right hand at his own end of 
the board. 

II. The choice of colour and the 
first move of the game must be deter- 
mined by lot, after which each player 
takes the move alternately. 

III. Black moves first, and the 
players change men with each game. 

IV. Pointing over the board, or any 
other action by which the player pre- 



GAMES AND THEIR RULES. 



265 



vents his adversary from fully seeing 
the men, is not allowed. 

V. The player who touches a man, 
except for the purpose of adjusting it 
on its square, must move it. A man 
moved over the angle 'of a square must 
he moved to that square and no other. 

VI. Any piece en 'prise must be 
taken ; and if it be not taken, the 
player's opponent may "huff" him by 
removing from the board the man 
which should have made the capture, 
and then playing a man of his own. 
It is optional with a player either to 
insist on his opponent taking an 
offered man, or to allow him to ' ' stand 
his huff." 

VII. Ten minutes is the maximum 
time allowed for a move ; any player 
exceeding that time before he moves, 
loses the game. 

VIII. The player who quits the 
game, or leaves the room during its 
progress without the consent of his 
opponent, loses it. 

IX. When two kings on one side 
remain opposed to one on the other, 
the former player may be called upon 
by his opponent to win the game in 
twenty moves, or resign it as a draw ; 
the moves to be counted, twenty on 
each side, from the time of notice. 

X. When there remain three kings 
opposed to two, the player with the 
weaker force may call upon his oppo- 
nent to win in forty moves. If he 
fail, the game is drawn. 

XI. With two kings on each side 
the game is drawn if one or other 
player fail to win in forty moves, after 
receiving notice that his moves will be 
counted. 

XII. A player making a false move 
miTst either replace the pieces and 
make a legal move, or resign the game, 
at the option of his opj)onent. 

XIII. Whenseveral pieces are taken 
at one move, they must none of them 
be removed from the board till the 
taking piece has arrived at its final 
square ; and if the player fail to take 
all the men he can by the move, his 
opponent may huff him. 

XIV. WTien a man arrives at the 
last row of squares on his opponent's 
side he must be immediately crowned; 

12 



but he cannot move again till his op- 
ponent has moved. 

XV. All disputes are to be decided 
by the majority of the company pre- 
sent. 

Backgammon. — This game is 
played by two persons, who have each 
fifteen men, upon a table specially 
constructed for the purpose. In be- 
ginning the gam.e the men are placed 
upon the various points (numbeied 
one to twelve, commencing with white 
at the left hand, and with black at the 
right hand) thus : — Two men on the 
ace-point of each side, five on the six- 
point, three on the eight, and five on 
the twelve. The two dice are common 
to both players, but each has his own 
dice-box, and the throws are taken al- 
ternately. The dice are cubes marked 
with dots from one to six. If a player 
throw doublets, or two dice of one 
number, he counts double the number 
of dots on each die. Thus double-four 
counts sixteen. The object of the 
game is for each player to get all his 
men into his inner table, playing them 
from point to point according to the 
throws of the dice, and finally beariiig 
them,, or moving them off the board. 
The player who first clears his men 
off the board wins the game. In 
throwing, the number upon each die 
may be reckoned by itself, or added to 
the number on the other die. Thus, 
if four be thrown by one die, and six 
by the other, one man can be ad- 
vanced four points, and another six 
points ; or a single man can be ad- 
vanced ten points, always providing a 
point is open. If doublets are thrown, 
four men may be moved as many places 
as there are dots on the dice, instead of 
one or two, as may be done in the case 
of ordinary throws. Thus, suppose 
you throw two deuces, you may move 
one man eight places, two men four 
places, or four men two places, always 
presuming that the road be clear. No 
man can be moved to a point covered 
by two of your opponent's men. If 
such point be covered by only one 
man — which is called a blot — then 
that man can be hit and be removed 
from the point, and placed on the bar 
between the tables, and his place 



266 



TAKE MY ADVICE. 



taken by the man that won it. The 
man on the bar must remain out of 
play till he is entered by a throw of 
the dice turning up the number cor- 
responding to one open point on the 
adversary's table ; after which he is 
brought round in the same way as are 
the others in the set to which he be- 
longs. If, at any time during the 
^ame, every point to which you might 
iiiove is covered by the adversary's 
men, your men must remain as they 
were, and the adversary takes his turn; 
or if only one man can be played you 
must play it. 

There are three kinds of victory — 
one the winning the hit, the second 
the winning the gammon, and the third 
winning a hackgiTnmon. The player 
who has played uU the men round into 
his inner, or home table, and by f or- 
. anate throws of the dice has borne or 



played the men off all the points, wins 1 
the Mt. The gammon may be thus ex- ; 
plained:- — "When you have got all ■ 
your men round to your own table, i 
covering every point, and your adver- \ 
sary has a man out, then you are i 
enabled to hear or lift your men away, j 
This, you do by throwing the dice and : 
removing men from the points cor- i 
responding to the spots on the dice. I 
If you can bear all your men away | 
before your adversary has borne off \ 
one man, you win the gammon, which i 
is equivalent to two games or hits. \ 
But if your adversary is able to bear ; 
one of his men before you have borne ! 
all yours, then your victory is reduced 
to a hit. If the winner has borne all : 
his men off before the loser has carried i 
all his men to his own table, it is a^^ 
backgammon, and held equal to three ] 
hits or games. 



The Backgammon-hoard, set with the men in order of battle .•«— 

Black's Home, or Inner Black's -Outer Table. 
Table. 



12 3 4 5 



7 8 9 10 11 12 




12 8 4 5 6 7 8 9 10 11 12 



Wliits's Home, or Inner WJiite's Outer Table, 
Table, 



GAMES AND THEIR RULES. 



267 



Technical Terms used in the Game: — 

Bad: ward Game. — One in wliich the 
player has not succeeded in moving so 
far onward as has his opponent. 

Bar. — The division between the 
inner and outer table. 

Bearing your Men is the removing 
them from your inner or home table, 
in accordance with the throws of the 
dice, when they have all been brought 
round. 

Blot. — A single man left on any 
point. 

Carrying your Men is the removing 
them from point to point by throws of 
the dice. 

Covering your Man is a move by 
which you cover up a single man, and 
so prevent your adversary "hitting a 
blot." 

Doublets. — Two dice of equal value, 
as two fours, two sixes, &c. 

Entering your Man is the replacing 
of your man after he has been hit. 
No man can be carried forward while 
another remains to be entered ; but, 
meanwhile, the other player goes on 
with his game 

Forward Game. — One in which 
the player's men are advantageously 
moved forward. 

Hitting a Blot. — Throwing any 
number on either of the dice corre- 
sponding to the point on which the 
blot (or single man of your adversary's) 
is left. The man so hit is taken up 
and placed on the bar till he can be 
entered. 

Making Points is a term used when 
a player is rapidly running away from, 
or gaining on his adversary. 

Points. — The several divisions of 
the tables, as ace-point, the first in 
the inner table ; six, or bar-point, the 
one next the bar, &c. 

The terms, Men, Table, Gammon, 
&c., are already sufficiently explained. 

Laws of Backgammon : — 

I. If you take a man or men from 
any point, that man or men must be 
played. 

II. You are not understood to have 
played any man till you have placed 
it upon a point and quitted it. 

III. If you play with foiirteen men 
only, there is no penalty attending it, 



because, with a less than the full 
number, you play to a disadvantage. 

IV. If one of two numbers thrown 
enable a man to enter, -the first man 
must be entered and the second played 
up to a vacant point ; but if more than 
one man has to enter, and only one 
number giving the privilege appear on 
the dice, the latter man must remain 
on the bar till he can enter. 

V. If you bear any number of men 
before you have entered a man taken 
up, and which, consequently, you 
were obliged to enter, such men so 
borne must be entered again in your 
adversary's tables, as well as the man 
taken up. 

VI. If you have mistaken your 
throw, and played it, and your adver- 
sary have thrown, it is not in your 
power or his choice to alter it, unless 
both parties agree. 

Dominoes. — This game is played 
with a set of wooden, bone, or ivory 
parallelograms, severally marked from 
double-blank to double- six, or double- 
nine. The ordinary set consists of 
twenty-eight pieces, ranging thus : — 
Double-blank, blank 1, blank 2, blank 
3, blank 4, blank 5, blank 6; 1-1, 1-2, 
1-3, 1-4, 1-5, 1-6 ; 2-2, 2-3, 2-4, 2-5, 
2-6; 3-3, 3-4, 3-5, 3-6; 4-4, 4-5, 4-6; 
5-5, 5-6 ; double 6. Larger sets go 
up to double-nine in the same order 
of progression. 

Whatever particular game of domi- 
noes is played, the plan of the game 
is first to place the pieces face down- 
wards on the table. Then they are 
all shuffled about, and each player 
takes a certain number — say five or 
seven — from the lot, and arranges 
them in his hand, or on the table, the 
edges down, and their backs toward 
his opponent, and faces to himself. 

The object of each player is to get 
rid of all his dominoes, and he who 
first succeeds in doing so wins the 
game. When the player has no do- 
mino which corresponds to the spots 
at either end of the line, he is stopped, 
and cries "Go !" and his opponent 
plays again. But if neither player 
can find a piece, or "stone," as the 
domino is called, whose spots corre- 



268 



TAKE MY ADVICE. 



spoil d to those on either end of the 
line, then the spots on all the domi- 
noes remaining in each hand are 
counted, and he who holds the smallest 
number wins the game. 

Rides of the Game. — The following 
general rules are common to all the 
games with dominoes : — 

I. A domino that corresponds with 
those at either end, when once laid 
down must be played, and cannot be 
recalled. 

II. An exposed domino must be 
played at the earliest opportunity. 

III. A domino exposed during the 
process of shuffling must be turned 
face upward, and remain so till the 
end of the game. 

IV. Each player has a right to 
shuffle the dominoes. 

V. Any player asking and receiving 
advice from a bystander, without the 
consent of his opponent, loses the 
game. 

VI. A domino wrongly played, and 
discovered before two moves have 
been made, must be removed, and 
the right stone played ; but if three 
moves have been made before the 
error is discovered, the stone must 
stand. 

VII. The holder of the highest 
double in his hand, or the player who 
picks the highest domino from the 
pack, has the first pose, whether the 
game be played by two or more per- 
sons, after which the pose is taken 
alternatively by each player. 

VIII. Any domino played out of its 
turn must be left exposed on the table 
till it can be propoiiy played. 

IX. The player who abandons the 
game before all the dominoes on one 
or the other side are played out loses 
the game. 

The several games may be thus 
briefly described : — 

The Eyiglish Game. — Take seven 
each and draw for the first pose. He 
"who makes the highest draw goes 
down, and the game goes on until one 
makes "domino" [i.e., plays his last 
stone), or until neither party can play. 
Then the holder of the fewest lAps on 
his cards wins. This game is usually 
played in '* heats " of five games each. 



Two or more may play singly, or four 
can play partners. 

The Hundnd - and - One Game. — 
Played by two persons, who take 
seven dominoes each. The possessor 
of the highest double has the pose, 
and after the first game it is taken 
alternately. He who plays his domi- 
noes out first wins the game ; if both 
stop — i.e., cannot play to the number 
— he who has most pips on his stoues 
loses, and his opponent counts the 
aggregate total towards game — gene- 
rally 101. 

The Drawing Game. — Each player 
takes three, five, or seven dominoes, 
and draws for the pose. When either 
player cannot match the domino at 
either end, he must draw dominoes 
singly from the pack till he gets one 
that corresponds with the pips on the 
stone at one end of the line. Three 
dominoes must be left on the table ; 
and then, after playing out the hands 
as far as they can be played by each 
alternately, the holder of the smaller 
number of dots wins. 

All Fives. — Each player takes five 
dominoes, and does not draw any 
more. The object of each is so to 
play out his stones that the dots at 
either end count five, or combinations 
of fives — as ten, fifteen, twenty, &c. 
When you can count five you score 
one point toward game, which may be 
twenty, thirty, fifty, or any other 
number agreed on. The doubles count 
in full. Thus, if you have 4-4 at one 
end, and can play 6-Q at the other, you 
call "twenty," and score four, because 
four times five are twenty. The player 
who gets out first scores one for do- 
mino, and one each for the stones his 
oppoiioiii Holds. If neither go out, the 
liolder of the fewer number of pips 
counts one each for all the unplayed 
dominoes. This game is improved by 
the players drawing when they cannot 
play. 

All Fours is played on the same 
principle . 

Solitaire is played by one person 
with a board pierced with ihii-ty- 
three holes, in ail but one oi which 
are placed pegs or marbles. There 
are thus thirty- two occupied holes 



GAMES AND THEIR RULES. 



269 



and one empty one, as shown in the 
following diagram : — 




The game is commenced by the 
player leaving any given hole (the 
centre one is the best for beginners) 
open, and then, by passing in a straight 
line over any other marble into a 
vacant hole, taking the man that is 
passed over, as in draughts. The ob- 
ject of the game is to remove from the 
board all but one marble, v/hich should 
be left in the hole which was open at 
the beginning of the game. The 
marbles can take in any direction, 
provided there is an open hole the 
other side of the marble to be taken. 
Of course a marble must be taken at 
every move. 

Tox and Geese. — This game is 
played by two persons with eighteen 
pieces (seventeen geese and one fox), 
on a board aiTano-ed as follows : — 







c}^\< 



0"0 

Thus we see the geese occupy the 
bottom half of the board, and the fox 
(a larger and differently coloured 



marble or peg) stands in the middle. 
If the geese can hem in the fox so that 
he cannot move, they win ; and the 
fox, who has the power of taking like 
a king at draughts, does his best to 
avoid them. When the geese are re- 
duced to five they cannot block up the 
fox, and accordingly lose the game. 

Another voay of playing is on a 
draught-board, arranged thus : — 



Momomomo 



m 



fc WA 



mi 



Mil 



WA ^^ mm mm. 




Four white draught men here repre- 
sent the geese, and a black draught 
king the fox. The geese can here only 
move forwards, while the fox can 
move either way, and take as at 
draughts. Either on the regular board, 
or on the draught-board, the geese, 
properly played, should win. 

I^oto is played by a number of per- 
sons with a set of twenty-four num- 
bered cards, a quantity of wooden 
discs (each of which bears a number 
corresponding to the figures on the 
cards), a bag, and counters. On each 
card are fifteen numbers, ranged in 
columns ; the iinits in the first column, 
the tens in the second, the twenties 
in the third, and so on up to ninety, 
the highest number. Each card ia 
divided into three rows, a.nd on each 
row there are nine squares — five of 
them numbered and four blank. A 
dealer is elected, who shuflles the 
cards, and gives one or more to each 
player, according to the number taking 
part in the game. The cards being 
dealt, he then takes the bag with the 
numbered discs in it, and calls out the 
numbers upon them as he rapidly and 



270 



TAKE MY ADVICE. 



separately draws them out. The 
player who has a corresponding num- 
ber on his card to that called out im- 
mediately covers it with a counter, 
and he who has all his numbers covered 
first wins. 

Whist. — The regular game of ten 
points is played by four persons (divi- 
ded into two parties, each player sitting 
opposite his partner) with a complete 
pack of cards, which rank in the fol- 
lowing order : — Ace, king, queen, jack, 
ten, nine, eight, seven, six, five, four, 
three, and two. The game is com- 
menced by the cards being placed face 
downwards on the table ; each player 
then selects a card at random, and the 
two highest become partners against 
the two lowest. The holder of the 
lowest card is the first dealer. The 
cards are shuffled by the elder hand, 
cut by the younger ha,nd, and dealt 
out singly by the dealer, beginning 
with the player on his left, his part- 
ner, then the player on his right, and 
lastly himself. He proceeds in this 
way until the whole pack, or thirteen 
cards to each player, is distribtited — 
the last card being the "trump," and 
left face upwards on the table till the 
first trick is won. The cards being 
dealt, each player takes up his hand 
and arranges it into suits. The elder 
hand now leads or plays a card. His 
left-hand adversary follows, then his 
partner, and lastly his right-hand ad- 
versary, the dealer. Each player must 
"follow suit," if he can, and the 
highest card of the suit led wins the 
*'trick;" or if either player cannot 
follow suit, he either passes the suit — 
that is, plays some card of another 
suit ; or trumps — that is, plays a card 
of the same suit as the turned-up card. 
Thus, we will suppose the first player 
leads the five of hearts, the second 
follows with the seven, the third, who 
perhaps holds two high cards, plays 
the queen, and the last the three. 
The trick would then belong to the 
third player, who won it with his 
queen. The winner of the trick then 
leads off a card, and the others follow 
as before, and so on till the thirteen 
tricks are played. A second deal then 
takes place as before, and so the game 



proceeds till one or the other side haa 
obtained ten tricks, which is game. 

The points are scored thus : — The 
four court cards (ace, king, queen, and 
knave) of the trump suit are called 
honours ; and the holders of the four 
score four towards the game ; the 
holders of three score tivo ; but if 
each player or each set of partners 
hold two, then honours are said to be 
divided, or equal, and no points are 
added to the game on either side; 
Every trick above six scores one to- 
wards game ; thus it often happens 
that one side obtains the required ten 
points in a single deal, by scoring 
four by honours and six or seven by 
tricks. 

At eight points, the player who 
holds two honours in his hand has 
what is called the privilege of the call. 
That is, he may ask his partner if he 
has an honour — "Can you one?" or 
" Have you an honour?" If the part- 
ner asked does hold the requisite court 
card, the honours may be shown, the 
points scored, and the game ended. If 
he does not hold the required honour 
the game proceeds. The inquiry must 
not be made by the player holding the 
two honours till it is his turn to play, nor 
must the holder of a single honour in- 
quire of his partner if he has two. 
Nor does the holding of four honours 
entitle the partners to show them at 
any stage of the game except at eight 
points. Thus, at six or seven points, 
tricks count before honours ; at eight 
points, honours count before tricks. 

At nine points honours do not count 
— the game must be won by tricks 
only. In order, however, to count 
honours at eight points, they must be 
shown before the first trick is turned, 
or they cannot be claimed till the round 
is completed. Thus, partners at eight 
points, holding the honours between 
them, and neglecting to show them, 
might be beaten by tricks, even though. 
the other side wanted three or four 
tricks for the game. 

A Single Game is won by the side 
which first obtains the ten points by a 
majority of one, two, three, or four 
points. 
^ A Double Game is made when ona 



GAMES AND THEIR RULES. 



271 



side obtains ten points before the other 
has scored ^fg. 

A Lurch or Triplet is won by the 
obtainment of ten points to nothing 
on the other side. 

A Rubber is two games won out of 
three . 

The Points of a Rubber are reckoned 
thus wise :— For the single game, one 
point ; for the double, two points ; and 
for the rub, two points. Thus it is 
possible to obtain six points in one 
rubber — namely, two doubles and the 
rub. The more usual plan is to play 



whist for a small stake on each game, 
without regard to the points of the 
game. 

A Lurch or Triplet is sometimes 
reckoned as three points, but is 
generally only considered a double 
game. 

A Slam is when the whole thirteen 
tricks are won in a single hand ; and 
it is reckoned equal to a full rubber of 
six points. 

The game is usually marked with 
pegs on the cribbage-board, or bv 
coins on the table thus : — 



12 3 

o o o o o o 



o 
o o 



5 

o o 



Technical Terms used in the Game: — 
Ace. — Highest in play, lowest in 
cutting. 

Blue Peter. — An allowable signal for 
trumps. When a high card is unne- 
cessarily played in place of one of lower 
denomination, as a ten for a seven, a 
five for a deuce, &c. 

Ctit. — Lifting the cards, when the 
uppermost portion (not fewer than 
three) is placed below the rest. The 
pack is then ready for the dealer. 

Cutting -in. — Deciding the deal by 
each player taking up not fewer than 
three cards, and the two highest and 
two lowest become partners. In case 
of ties, the cards are cut again. 

Cutting-out. — In case of other person 
or persons wishing to play, the cut is 
adopted as before, when the highest 
(or lowest, as may be agreed on) stands 
out of the game, and does not j)lay. 

Call, the. — The privilege of the 
player at eight points asking his part- 
ner if he holds an honour — "Have yoii 
one ?" The partners having eight 
j)oints are said to have the call. When 
each side stands at eight, the first 
player has the privilege. 

I)eal. — The proper distribution of 
the cards, from left to right, face 
downwards. 

De d, miss. — A misdeal is made by 
giving a card too many or too few to 
either player, in which case the deal 
passes to the next hand. [See Laws.] 



6 



o o o o o o 
o o o o o o 



8 9 

o 



Deal, fresh. — A fresh or new deal, 

rendered necessary by any violation 
of the laws, or by any accident to the 
cards or players. 

Double. — Ten points scored at long 
whist before adversaries have obtained 
five ; or in short whist, five before 
three. 

Elder Hand. — The player to the 
left of the dealer. 

Faced Card. — A card improperly 
shown in process of dealing. It is in 
the ]30wer of adversaries in such cases 
to demand a new deal. 

Finessing. — A term used when a 
player endeavours to conceal his 
strength, as when, having the best 
and third best (as ace and queen), he 
plays the latter, and risks his adver- 
sary holding the second best (the 
king). If he succeed in winning with 
his queen, he gains a clear trick, be- 
cause, if his adversary throws away 
on the queen, the ace is certain of 
making a trick. 

Forcing. — This term is employed 
when the player obliges his adversarv 
or partner to play his trump or pa- 
the trick. As, for instance, when ■ 
player holds the last two cards ii 
suit, and plays one of them. 

Hand. — The thirteen cards deal 
each player. 

Honours. — Ace, king, queen, a. 
knave of trumps. 

Jack. — The kziavc of any suit. 



272 



TAKE MY ADVICE, 



King Card. — The highest implayed 
card in any suit ; the leading or win- 
ning card. 

Lead, the. — The first player's jard, 
or the card next played by the winner 
of the last trick. 

Long Trumps. — The last trump 
card in hand, one or more, when the 
rest are all played. 

Loose Card. — A card of no value, 
which may be thrown away on any 
trick won by your partner or adver- 
sary. 

Longs. — Long whist, as opposed to 
short. 

Lurch. — The players who make the 
double-point are said to have lurched 
their adversaries. 

Love. — No points to score. No- 
thing. 

Marhing the Game. — Making the 
score apparent. 

Opposition. — Side against side. 

Points. — The score obtained by 
tricks and honours. 

Quarte. — Four cards in sequence. 

Qv.arte Major. — A sequence of ace, 
Ling, queen, and knave. 

Quint. — Five successive cards in a 
suit ; a sequence of five, as king, 
queen, knave, ten, and nine. 

Renounce. — Possessing no card of 
the suit led, and playing another 
which is not a trump. 

JRevoJce. — Playing a card different 
from the suit led, though the player 
can follow suit. The penalty for the 
error, M'^hether made purposely or by 
accident, is the forfeiture of three 
tricks. [See Laws.] 

Hubher. — The best two of three 
games. 

Huffing. — Another term for trump- 
ing a suit other than trumps. 

Sequoice. — Cards following in their 
natural order, as ace, king, queen ; 
two, three, four, &c. There may, 
therefore, be a sequence of four, five, 
six, and so on. 

Single. — Scoring, at long whist, ten 
^.^icks before your adversaries have 
scored five. 

See-saw. — When each partner trumps 
a suit. For instance, A. holds no dia- 
monds, and B. no hearts. When A, 
plays hearts, B, trumps and returns a 



diamond, which A. trumps and re- 
turns a heart, and so on, 

t^t'ore. — The points gained in a game 
or ruober. 

Slam. — Winning every trick in a 
round , 

Shorts. — Short whist as opposed to 
long, 

Tenace. — Holding the best and third 
best of any suit led when last player. 
Holding tenace, as king and ten of 
clubs. When your adversary leads 
that suit, you win two tricks perforce. 
[Tenace Minor means the second and 
fourth best of any suit.] 

Tichle. — Scoring five (at short 
whist) before your adversaries have 
marked one, 

Terce. — A sequence of three cards 
in any suit, 

Terce Major. — Ace, king, and queen 
of any suit held in one hand. 

Triclis. — The four cards played, in- 
cluding the lead. 

Trwrnp . — The last card in the deal j 
the turn-up. 

Trumps. — Cards of the same suit 
as the turn-up . 

Ties. — Cards of like denomination, 
as two kings, queens, &c. Cards of 
the same number of pips. 

Trumping Suit. — Playing a trump 
to any other suit led. 

Underplay. — Playing to mislead 
your adversaries ; as by leading a 
small card, though you hold the king 
card of the suit. 

Younger Hand. — The player to the 
right of the dealer. - 

The Laws of the Game : — 
Cutting-in. 

I. The two highest are partners 
against the two lowest. 

[The cutting may be done by throw- 
ing the cards out, face downwards, on 
the table, and each player taking one ; 
or by cutting a few ofi" a close pack.] 

II. Less than three cards is not a 
cut . 

[If fewer than three cards be cut, 
the player must CTit again.] 

III. In cutting, the ace is lowest. 

IV. Ties must cat again 

[It is sufncieiit if the two holders oi 
like cards {the tie) take a fresh cut, 
the highest and lowest in the second 



GAMES AND THEIR RULES. 



273 



■ cut becoming partners with the high- 
est and lowest in the first.] 

V. After the pack is cut, no fresh 
cards can be called for in that deal. 

[This and the following are club 
rules: — "The cards maybe changed 
as often as any player chooses to pay 
for them."] 

VI. If a card be exposed, a new cut 
may be demanded. 

[Before the pack be play6d with, see 
that it contains no faced cards.] 

VII. All cutting-in and cutting-out 
must be by pairs. 

[Six persons form a full table ; after 
the first rubber is over, two players 
retire. Cutting-out determines who 
shall go out of the game. The two 
highest retire. The new table cut 
again for partners.] 

VIII. The right-hand adversary 
cuts to the dealer. 

SJmffling. 

IX. The cards must be shuffled 
above the table. 

X. Each player has a right to shuffle 
the cards, the dealer last. 

[The following is the plan most 
usually pursued : — The left-hand ad- 
versary shuffles, or "makes" the 
cards, and the right-hand adversary 
cuts them, the dealer's partaer not in- 
terfering with them.] 
Dealing. 

XI. The cards must be dealt one at 
a time, commencing with the player 
to the left of the dealer. 

XII. In case of a misdeal, the deal 
passes to the next player. 

[Misdeals consist of : — A card too 
many or too few given to either player ; 
an exposed card ; looking to the trump 
card before it is turned up in the regu- 
lar order of play ; dealing the cards 
with the pack not having been cut j 
the trump card dropped out of turn ; 
a faulty pack. In every case, except 
the last, the deal is lost if a fresh deal 
be claimed by opponents. A card 
faced by any other than the dealer is 
not subject to penalty.] 

XIII. The dealer must not touch 
the cards after they have left his hand, 
but he is allowed to count those re- 
maining undealt if he suspects he has I 
made a misdeal, i 



[He may ask his partner and his op- 
ponents to count their cards, but they 
may either comply or refuse.] 

XIV. The trump card must be left 
on the table, face upwards, till the 
first trick is turned. 

[If not then taken up, it can be 
treated as an exposed card. 

XV. One partner may not deal for 
another without the consent of oppo- 
nents. 

The Game. 

XVI. Any card played out of turn 
can be treated as an exposed card and 
called, provided no revoke be thereby 
caused. 

XVII. If the third player throws 
down his card before the second, the 
fourth pla,yer has a right also to play 
before the second ; or, if the fourth ' 
hand play before the second or third, 
the cards so played must stand, and 
the second be compelled to win the 
trick if he can. 

XVIII. No player but he who 
made the last trick has a right to look 
at it after it has been turned. 

[It is an error to suppose that the 
winner of the trick has a right to see 
the last three tricks. Eight cards are 
all that can ever be seen — that is, the 
last and the current trick.] 

XIX. A trump card played in error 
may be recalled before the trick ia 
turned. 

[But if the playing of such trump 
cause the next player to expose a card, 
such last exposed card cannot be 
called.] 

XX. If two cards be played, or if 
the player play twice to the same 
trick, his opponents can elect which 
of the two shall remain and belong to 
the trick. Provided, however, that 
no revoke be caused. 

XXI. A player, before he throws, 
may require his partner to " draw his 
card," or he may have each card in 
the trick claimed by the players be- 
fore the trick is completed. 

XXII. If two players answer the 
lead together, the one whose turn it 
was to play can call the other card in 
the next or following trick as an ex- 
posed card. 

XXIII. No player is allowed to 

IS 



274 



TAKE MY ADVICE. 



transfer his hand to another without 
the consent of his adversaries. 

XXIV. A hand once abandoned and 
laid down on the table cannot be taken 
up again and played. 

[It is not sufficient, however, for a 
player to say, "I resign" — he must 
resign absolutely.] 

XXV. If a player announce that he 
can win every trick, adversaries may 
call his cards. 

The Revoke. 

XXVI. The penalty for a revoke is 
the forfeiture of three tricks. If a re- 
voke be made, the adverse party may 
add three to their score by taking 
them from their opponents, or they 
may reduce your score by three. 

[Mr. Carleton says : — "If a suit is 
led, and any one of the players, having 
a card of the same suit, shall play 
another suit to it, that constitutes a 
revoke. But if the error be discovered 
before the trick is quitted, or before 
the party having so played a wrong 
suit, or his partner, shall play again, 
the penalty only amounts to the cards 
being treated as exposed, and being 
liable to be called. "] 

XXVII. If a player revokes, and 
before the trick is turned discovers 
his error, adversaries may call on him 
to play his highest or lowest card of 
the suit led, or they may call the card 
exposed at any time when such call 
will not lead to another revoke. 

XXVIII. No revoke can be claimed 
till the trick is turned and quitted, or 
the revoker's partner has played again. 

XXIX. When a revoke is claimed, 
the cards must not be mixed, under 
forfeiture of the game. 

XXX. The player or partners against 
whom a revoke is established cannot 
claim the game in that deal. 

[If after taking three tricks, the 
offending players should have points 
enough to make up the ten required 
for the game, they -must remain at 
nine. ] 

XXXI. No revoke can be claimed 
after the cards are cut for the next 
game 

XXXII. "When a revoke has oc- 
curred on both sides, there must be a 
new deal. 



XXXIII. The proof of a revoke is 
with the claimants, who may examine 
each trick on the completion of the 
round, ^ 

Calling Honours. 
XXXIV. Honours cannot be counted 
unless they are claimed before the next 
deal. No omission to score them can 
be rectified after the cards are packed, 
but an overscore can be deducted. 

XXXV. Honours can only be called 
at eight points, and then only by the 
player whose turn it is to play. 

XXXVI. At nine points honours 
do not count. 

XXXVII. Four honours in one or 
both partners' hands count four to 
the game ; three honours two. Two 
honours on each side are not scored, 
but are said to be divided. 

The Score. 

XXXVIII. If both partners score, 
and a discrepancy occur between them, 
adversaries may elect which score to 
retain. 

XXXIX. The score cannot be amen- 
ded after the game is won, and the 
cards packed. 

Intimations hetiveen Partners. 

XL. A player may ask his partner, 
"What are trumps?" or "Can you 
follow suit ?" " Is there not a revoke?" 
or he may tell him to draw his card. 
All other intimations are unfair. 

XLI. Lookers-on must not interfere 
unless appealed to. 

Bye-laws. 

When the trump is taken into the 
player's hand, it cannot be demanded 
by either of the players. 

When a card is taken distinctly 
from the hand to which it belongs, 
it may be treated as an exposed 
card. 

Taking a trick belonging to your ad- 
versaries subjects you to no penalty, 
but it may be reclaimed at any time 
during the round. 

If a player th ows up his hand, and 
the next player follows his example, 
the game must be considered at an 
end, and lost to the first player re- 
signing. 

Honours scored improperly are in 
some companies transferred to adver- 
saries. 



GAMES AND THEIR RULES. 



275 



Approval or disapproval of a part- 
ner's play is not allowable. 

As soon as the lead is played to, it 
is complete. 

If a player announce that he can 
win all the remaining tricks, he may 
be required to face all his cards on the 
table. His partner's hand may also be 
so treated, and each card may be called 
seioarately. 

Boh Short's Rules. — The following 
maxims are familiar to all whist play- 
ers. There are of course cases where 
they do not hold good, biit in the great 
majority of instances you will do right 
to follow then : — 

For- First Hand or Lead. 

I. Lead from your strong suit, and 
be cautious how you change suits ; and 
keep a commanding card to bring it in 
again. 

II. Lead through the strong suit 
and up to the weak, but not in trumps, 
unless very strong in them. 

III. Lead the highest of a sequence ; 
but if you have a quart or a quint to 
a king, lead the lowest. 

IV. Lead through an honour, parti- 
cularly if the game be much against 
you. 

V. Lead your best trump, if the ad- 
versaries be eight, and you have no 
honour ; but not if you have four 
trumps, unless you have a sequence. 

VI. Lead a trump if you have four 
or five or a strong hand j but not if 
weak. 

VII. Having ace, king, and two or 
three small cards, lead ace and king 
if weak in trumps, but a small one if 
strong in them. 

VIII. If you have the last trump, 
with some winning cards, and one 
losing card only, lead the losing card. 

IX. Return your partner's lead, not 
the adversaries' ; and if you have only 
three originally, play the best ; but 
you need not return it immediately, 
when you win with the king, queen, or 
knave, and have only small ones, or 
when you hold a good sequence, have 
a strong suit or have five trumps. 

X. Do not lead from ace queen, or 
ace knave. 

XL Do not lead an ace, unless you 
have a king. 



XII. Do not lead a thirteenth card, 
unless trumps be out. 

XIII. Do not trump a thirteenth 
card, unless you be last plaj er, or want 
the lead. 

XIV. Keep a small card to return 
your partner's lead. 

XV. Be cautious in trumping a card 
when strong in trumps, particularly if 
you have a strong suit. 

XVI. Having only a few small 
trumps, make them when you can. 

XVII. If your partner refuses to 
trump a suit, of which he knows you 
have not the best, lead your best 
trump. 

XVIII. When you hold all the re- 
maining trumps play one, and then try 
to put the lead in your partner's hand. 

XIX. Remember how many of each 
suit are out, and what is the best card 
left in each hand. 

XX. Never force your partner if 
you are weak in trumps, unless you 
have a renounce, or want the odd trick. 

XXI. When playing for the odd 
trick, be cautious of trumping out, 
especially if your partner be likely to 
trump a suit ; make all the tricks you 
can early, and avoid finessing. 

XXII. If you take a trick, and have 
a sequence, win with the lowest. 

For Second Hand. 

XXIII. With king, queen, and small 
cards, play a small one, when not 
strong in trumps. But if weak, play 
the king. With ace, king, queen, or 
knave, only, and a small card, play 
the small one. 

For Third Hand. 

XXIV. With ace and queen, play 
her majesty, and if she wins, return 
the ace. In all other cases the third 
hand should play his best card when, 
his partner has led a low one. It is a 
safe rule for third hand to play hia 
highest. 

For All the Players. 

XXV. Fail not, when in your power, 
to make the odd trick. 

XXVI. Attend to the game, and 
play accordingly. 

XXVII. Hold the turn-up card a3 
long as possible, and so keep your 
adversaries from a knowledge of your 
strength. > 

18-2 



27G 



TAKE MY ADVICE. 



XXVIII. Eetain a high trump as 
long as you can. 

XXIX. When in doubt wm the 
trick. 

XXX. Play the game fairly and 

KEEP YOUE. TEMPER. 



Short Y/hist.— The principles of 
this variation of whist are precisely 
the same as in the more general game, 
and the only differences are that short 
whist is only live points instead of ten,^ 
and that honours cannot be "called" 
at any period of the game. 

Laws of Sliort Whist .•— 

I. The game consists of five points. 
One point scored saves the triple 
game ; three points a double. The 

. rubber is reckoned as two points. 

II. Honours cannot be " called" at 
any part of the game, and do not count 
at the point of four. 

[In other respects, honours are reck- 
oned as in long whist. 

III. The two highest and two lowest 
are partners, the lowest cut having the 
deal. 

IV. An exposed card necessitates 

a fresh deal. 

V. In cases of misdeal, the deal 
passes to the next player. 

[Misdeals occur from the same causes 
as in long whist.] 

VI. No questions as to either hand 
can be asked after the trick is turned. 

VII. Any card played out of turn, 
or shown accidentally, can be called. 

VIII. A revoke is subject to the 
penalty of three tricks. 

[The penalty for a revoke is taken 
as in long whist.] 

IX. The side making the revoke re- 
mains at four, in whatever way the 
penalty be enforced. 

X. Lookers-on must not interfere 
unless appealed to by the players. 

Three-lianded Whist.— There 
are two ways of playing this game. In 
the first one player takes "dumby' 
(the hand that would belong to his 
partner at four-handed whist), and 
lays it in suits face upwards on the 
table. The game is ten points, and 
then proceeds as in long whist, the 
player who takes dumby directing the 
play of both his own and the exposed 



hand. Rules, penalties, &c., are the 
same as in long whisfc. The second 
mode of playing is simpler. Each of 
the three players stands on his own 
cards. The game is filteen points ; 
each honour counts one ; and all tricks 
above four count towards game, The 
fourth hand— that oppf^site the dealer 
—is left face downwards on the table, 
and the elder hand has the option of 
exchanging his own hand— after he 
has seen it— for the "miss," as the 
unseen hand is called. If he decline 
to change, the younger hand, and 
lastly the dealer, may take the unseen 
hand. When the miss has been taken 
by one of the players, or, as some- 
times happens, neither care to change, 
the game proceeds as before. At 
thirteen points honours do not count. 



Two-handed Whist, or "Double 
Dumby," is played by two persons, 
who either play with two exposed or 
two rejected hands. The game is ten 
points, and each honour, and each 
trick above six, counts one. 

Crihljage. — The best of the crib- 
bage games is the five-card game for 
two players. The cards are shuffled, 
and the players cut for deal— the ace 
is lowest, and all tens and court cards . 
1 are ties. The deal determined, the 
cards are shuffled by the dealer, who 
then lays them on the table on his 
opponent's side of the cribbage-board, 
which is placed between the players. 
The non-dealer then cuts ; and from 
the top of the undermost half of the 
pack the dealer distributes five cards 
each singly, beginning with his adver- 
sary. The dealer then places the re- 
maining cards on the other heap, and 
the pack remains undisturbed till the 
"crib" cards are discarded. Each 
player then looks at his hand, and 
throws out two cards— the non-dealer 
first. The non-dealer then again cuts 
the cards by taking up not fewer than 
three ; the dealer lifts the top card ot 
those left on the table, the non-dealer 
replaces the cards he cut, and the 
dealer puts the top card, face upward, 
on the pack. The discarded and the 
exposed cut card (the turn-up) form 
what is called the crib. The numbei 



GAMES AND THEIR RULES. 



277 



scored in the crib belongs always to 
tlie dealer, the deal being taken alter- 
nately. If a knave happen to be the 
*' turn-up," the dealer takes "two for 
his heels." The turn-up is reckoned 
in making up the score of each player's 
hand, as well as of the crib. 

The game then commences. The 
non-dealer plays a card on his side of 
the cribbage-board, and calls out its 
value. Thus, suppose the non-dealer 
to hold a king, knave, and a five ; and 
the dealer a seven, knave, and eight ; 
and that a four has been turned up. 
The non-dealer plays (say) the knave, 
and calls "Ten ;" the dealer replies by 
playing his knave and cries ' ' Twenty, " 
and takes two for the pair ; his oppo- 
nent then plays his king and says 
*' Thirty." This being the nearest 
point to thirty-one, and the dealer, 
having no ace in his hand, cries "Go," 
when his adversary scores one hole on 
the board. Each player's hand is then 
counted ; the elder scoring four — two 
for each fifteen ; and the dealer two 
for the seven and eight, which make 
fifteen. But if the knave in either 
hand be of the same suit as the turn- 
up, the holder of such knave scores 
•• one for his nob." The crib is then 
counted, and the points in it taken by 
the dealer, and the game proceeds as 
before. The deal is taken alternately. 
For the "go " a single hole is scored, 
except when exactly thirty-one is 
made, when two holes are scored by 
the player whose last card makes that 
number. The cards are then laid face 
upwards on the table and counted — 
the non- dealer taking first, and the 
dealer afterwards taking his hand, and 
lastly his "crib." The cards are rec- 
koned thus : —Two points for every 
fifteen, as ten and five ; nine and six ; 
three, four, and eight, &c : one point 
for every card in a sequence of three 
or more, as five, six, seven ; or eight, 
nine, ten, knave : three points for a 
"flush" in hand — that is, the whole 
three cards of one suit : four points 
for a full flush in hand — that is, when 
the turn-up and the hand are all of 
one suit : five points for a flush in crib 
• — that is, when all the five cards are 
of one suit (a flush in crib cannot be 



counted unless the turn-up is of the 
same suit as the four cards) : two 
points for every pair, as two kings, 
two nines, two fives, &c.: six points 
for every pair-royal, as three queens, 
three sevens, &c. : twelve points for 
every double pair-royal, as four kings, 
fours, &c. ; and one point for holding 
the knave of the turn-up suit, called 
"one for his nob." Sequences count 
double when in the^ four cards there 
are two of a sort ; thus, suppose the 
hand consisted of two, three, and four, 
and there was another four turned up, 
the score would be eight — six for the 
double "run" or sequence, and two 
for the pair of fours. The non-dealer 
takes three points at the commence- 
ment of each game, as an equivalent 
to the dealer's extra crib. The game 
is once round the crib]>age-board, and 
v/hoever arrives at the end-hole first 
wins the game. 

Technical Terms used in Cribhage: — 

Crib. — The two cj^rds thrown from 
the hand of each player. These, with 
the turn-up, form the dealer's crib. 

i^i/Tleews.— Every two, three, or more 
cards which, added together, make fif- 
teen, reckon two holes towo.rds game, 
whether the combination is in hand, 
crib, or play. Fifteens are formed of 
court cards and fives, tens and fives, 
nines and sixes, eights and sevens, and 
by three or four cards added together. 
This counting two for every combina- 
tion of cards making fifteen is common 
to all games at cribbage. 

Pairs. — Two cards of a sort, as two 
kings, two aces, &c. 

Pairs-Royal. — Three cards of a sort, 
as three fives, three eights, &c. 

Double Pai7'S-Royal. — Four cards of 
a sort, as four threes, four sevens, &c. 

Sequences. — Three or more cards in 
consecutive order, as six, seven, eight ; 
ace, deuce, three, four. 

Flush. —All the cards in the hand 
being of one suit. Unless the turn-up 
card is of the same suit as the four 
crib cards, no flush can be counted in 
the crib. 

His Noh. — One point counted by 
the possessor, in hand or crib, of the 
knave of the turn-up suit. 

His Heels ^ — Two points counted by 



273 



TAKE MY ADVICE. 



the dealer whenever he tuinis up a 
knave on the pack. 

End Hole. — The last hole on the 
Loard, into which the player places 
his peg when he makes game. 

Pegr/'mg. — Scoring the game by- 
means of the pegs on the cribbage- 
board. [Also, see Law V.] 

The Go. — The point nearest thirty- 
one. 

Last. — The one "hole taken by the 
holder of the last card at six-card 
crihhage. * 

Rules of the Five-Card Game: — 

I. The players cut for deal, the 
holder of the lowest card being dealer. 
The ace is lowest, and all ties cut 
again. All tenth cards —kings, queens, 
knaves, and tens — are ties. 

II. Faced cards necessitate a new 
deal, if called for by the non-dealer. 

III. Should too many cards be dealt 
to either, the non-dealer may score 
two, and demand another deal, if the 
error be detected previous to his taking 
up his cards ; if he do not wish a new 
deal, the top or last-dealt cards may 
be withdrawn and packed. When any 
player has more than the proper num- 
ber of cards in hand, the opponent 
may score four, and call a new deal. 

[This is seldom enforced, a new deal 
following any misdeal.] 

IV. If a player touch the pack 
after dealing, till the period of cutting 
it for the turn-up card, his opponent 
may score two points. 

V. If a player take more than he is 
entitled to, the other party not only 
puts him back as many points as 
are overscored, but likewise takes 
the same extra number for his own 
game. 

[This is called "pegging." If your 
opponent has taken too many holes, 
the proper way to rectify the error is to 
take your back peg and place it in the 
hole his front peg should have properly 
occupied. Then remove his front peg, 
and make it your front peg by adding 
as many to your score as he has wrong- 
fully taken. If in pegging him you 
remove his or your own front peg first, 
he may claim to have the pegs as they 
were ; or if you peg him. wrongly, he is 
entitled to score all the holes he for- 



merly marked, and your error in addi- 
tion.] 

VI. Should either p'ayer even med- 
dle with his own pegs unnecessarily, 
the opponent may score two points ; 
and if either take out his front peg, 
he must place the same back behind 
the other. If any peg be misplaced 
by accident, a bystander may replace 
it, according to the best of his judg- 
ment ; but the bystander should never 
otherwise interfere unless requested 
by the players. 

VII. If any player neglect to set 
up what he is entitled to, he loses the 
points so omitted to be taken, but liis 
adversary cannot add them to his own 
score. 

VIII. Each player may place his 
own cards, when the deal is concluded, 
upon the pack. 

IX. The cards are to be dealt one 
by one. 

X. The non-dealer, at the com- 
mencement of the game in five-card 
cribbage, scores three points, called 
three for last ; but in six and eight- 
card cribbage this is not to be done. 

XI. After the score is taken on the 
board the pegs must not be replaced, 
if a mistake be perceived, without the 
consent of the opponent, 

XII. Neither player is allowed to 
touch his adversary's pegs, under pe- 
nalty of losing his game, except it be 
to peg him for a wrong score. 

XIII. All cases of dispute must be 
decided by appeal to the bystanders. 

XIV. Three cards at least must be 
removed from the pack in cutting for 
deal or turn-up. 

XV. When the knave is turned up, 
' ' two for his heels" must be taken be- 
fore a card is played, or the two can- 
not be scored. 

XVI. The non-dealer discards for 
the crib first, and a card once laid out 
cannot be recalled if it be covered. 

XVII. Neither player may touch 
the crib cards till the hand is played 
out. 

[It is usual to throw the crib cards 
over to the dealer's side of the board, 
thus indicating whose deal it is. The 
pack is placed on the side of the non- 
dealer.] 



GAMES AND THEIR RULES. 



279 



XVIII. The dealer shtiffles the cards, 
and the non-dealer cuts them. In four- 
handed cribbage the left-hand adver- 
sary shuffles, and the right-hand cuts. 

Three or Four-handed Crib- 
bage. — Three-handed crib is played 
by three persons, each standing on his 
own hand. Five cards each are dealt, 
and one in the middle of the table. 
This one, and one each from the 
players, makes up the dealer's crib. 
All the cards are played out in this 
game, as in the six-card game, thus : 
• — The eldest hand leads, the others 
follow in their order, and when thirty- 
one (or as nearly as either of them can 
go to thirty-one) has been made, the 
cards played are turned down, and the 
player on the left of him who made 
the go leads again ; and so on till all 
the cards ai'e played. The hands are 
then taken, the crib last. The deal 
then passes on, and the game proceeds 
until one of the players arrives at the 
end hole. A triangular board is used 
for this game. Eour-handed cribbage 
is simply the five-card game played by 
four persons, partners as in whist. 
This game is usually played twice 
round the board. The cards are all 
played out, as in the three-handed 
game. The rules of live-card crib 
govern both the above games. 

Six'^jard Cribbage varies from 
the five-card game, inasmuch as no 
points are taken for non-deal ; four 
cards are retained by each player ; and 
all the cards are played out, as at 
three and four-handed crib. As large 
hands are often held at this game, it 
is common to play twice round the 
cribbage-board. 

lOcarte is played by two persons 
with a pack of thirty- two cards— the 
twos, threes, fours, fives, and sixes 
being discarded. The game consists 
of five points. The king is the supe- 
rior card ; then the queen, knave, ace, 
ten, nine, eight, and seven. The ace 
is thus the lowest of the court cards. 
The cards are dealt three at a time to 
each player, and then two. The ele- 
venth card is turned up on the pack, 
and forms the trump. If the trump 
happen to be a -king of any suit, the 



dealer takes one point, and exclaims, 
"I mark king." The markers are 
usually a two and a three from the 
discarded suits. The king cannot be 
marked if not declared before the first 
trick is played. The non-dealer may 
claim to exchange any or all of his 
cards. If he wish to exchange he 
says, "I propose." If the dealer ac- 
cept he asks, "How many?" If the 
latter refuse, the game proceeds. It 
is usual to employ French phrases at 
ecarte. Thus, the player who discards 
says, " t/'ecar^e ;" or when he pro- 
poses, "e/e propose." If the dealer 
refuse to exchange any cards, the non- 
dealer scores double for the tricks he 
may make, except in the case of mark- 
ing king. The game consists of five 
points, the highest card of the suit led 
winning the trick. Three tricks must 
be obtained in order to score one point; 
five tricks to score two points. Imme- 
diately the king be discovered in the 
hand of either player it must be de- 
clared — "I mark king." Only one 
discard is allowed. 

The game is then played thus : — 
The non-dealer leads a card, which the 
dealer may head if he can. The se- 
cond player must follow suit if he has 
a card of the suit led. If not, he may 
either trump or pass the trick. Having 
won a trick the leader plays another 
card, and so on till the tricks are 
played out. The game is usually 
played in rubbers — the best two games 
out of three, or the best three out of 
five, as may be determined at the 
commencement. To decide the deal 
the cards are cut at the commence- 
ment of each game ; the highest card 
deals, the ace being lowest in cut- 
ting. Ties cut again. Each player 
takes the deal in turn. The dealer 
shuffles the cards, and the non-dealer 
cuts them. 

Technical Terms used in the Ga'me:—_ 

A tout. — Trump. 

Gouper. — To cut. 

Donner. — To deal. 

Ecart. — The cards thrown aside. 

La Vole.— To make all the five 
tricks. 

Je Propose,--"! ask to exchange 
cards," 



280 



TAKE MY ADVICE. 



All Fours is r'ayed by two or 
four persons with a full pack of fifty- 
two cards, which take rank as at 
whist. The points are usually nine or 
eleven. 

The players cut for deal, the lowest 
card having it. Ties cut again. The 
dealer then gives six cards to each, 
one at a time, and turns up the thir- 
teenth, if there be two players, and 
the twenty -fifth if there be four, for 
trumps. The non-dealer then looks 
over his hand, and either holds it for 
play or "begs." If the knave turns 
up it belongs to the dealer, who scores 
one for it ; but if it be taken "in play 
by a higher card, the point is scored 
by the winner. The non-dealer having 
decided on his hand (you can only beg 
once) he plays a card of any suit. Then 
the dealer plays to this, and if it be 
higher he wins the trick, and plays 
another card; and so on throughout 
the six tricks. The second player 
must, if he can, head the trick with 
one of the same suit or a trump. 
When the \sliole of the tricks are 
played out, the points are taken for 
high, low, jack, or game, as the case 
may be. Thus one player may score 
a point for Idgh and the other for low; 
the greatest number, counting on the 
court cards, aces, and tens in each 
hand, reckoning for game. The win- 
ning the knave, the making the tens, 
and the taking your adversary's best 
cards, constitute the science of the 
game. The hand in which the knave 
of trumps is eventually found is the 
one which scores the point for the 
jack. The high and the low always 
belong to the original possessor of 
those trumps. 
- Technical Terms used in the Game : — 

High.— The highest trump out ; the 
holder scores one point. 

Low. — The lowest trump out; the 
original holder scores one point. 

Jack. — The knave of trumps. The 
holder scores one point. If it be won 
by his adversary, the winner scores 
the point. 

Oame. — The greatest number that, 
in the trick gained, can be shown by 
either party; reckoning for each ace 
four towards game, for each king 



three, for each queen two, for each 
knave one, and for each ten ten. The 
other cards do not count towards 
game. If neither party have any to 
score for game, or in case of ties, the 
non-dealer scores the point for game. 

Begging is when the elder hand, dis- 
liking his cards, says, " I beg ;" the 
dealer must either let him take one 
point, saying, "Take one," or give 
each three cards more from the pack, 
and then turn up the next card, the 
seventh, for trumps. If the trump 
turned up be of the same suit as the 
first, the dealer must go on, giving 
each three cards more, and turning up 
the seventh, until a change takes place 
in the trump suit. 

Laws of All Fours. — I. A new deal 
can be demanded if in dealing an oppo- 
nent's card is faced, or if the dealer in 
any way discover any of his adver- 
sary's cards ; or if, to either party, too 
few or too many cards have been 
dealt. In either case it is optional 
with the players to have a new deal, 
provided no card has been played, but 
not afterwards. 

II. If the dealer expose any of his 
own cards, the deal stands good. 

III. No player can beg more than 
once in each hand, except by previous 
mutual agreement. 

IV. Each plaj'^er must trump or fol- 
low suit if he can, on penalty of his 
adversary scoring one point. 

V. If either player score wrongly 
the score must be taken down, and the 
adversary shall either score four points 
or one, as previously agreed. 

VI. When a trump be played, it is 
allowable to ask the adversary if it be 
either high or low. 

VII. One card may count all fours ; 
for example, the eldest hand holds the 
knave, and stands his game ; the 
dealer having neither trump, ten, ace, 
nor court card, it vfill follow that the 
jack of trumps will be both high, low, 
jack, and game. 

Blind All Fours.—Played by 
two persons with a pack of cards from 
which the sixes and sevens have been 
discarded. Each player has six cards, 
and the first one played by the non« 



GAMES AND THEIR RULES. 



281 



dealer is the trump. There is no beg- 
ging, and the points are usually seven 
or nine. Sometimes all the pips on 
the cards are counted towards game. 

All Fives. — This game is played 
with an entire pack, on the same plan 
as all fours. The game is sixty-one 
points, which are marked on a crib- 
bage-board. For ace of trumps the 
holder marks four points when he 
plays it ; for king of trumps three ; for 
queen txoo ; for knave one; for the five 
of trumps jive; and for the ten of 
trumps ten. If the knave, ten, or five 
be taken in play, the points belonging 
to them are scored by the winner. In 
counting for game the five of trumps 
is reckoned as five, and all the other 
aces, kings, queens, knaves, and tens 
are counted as in all fours. Trump 
after trick is not compulsory unless 
previously agreed to. The first card 
played by the non-dealer is the trump. 
The rest of the rules are the same as 
in all fours. It may be played by four 
persons, either as partners or singly. 

IiOO is played in two ways, with 
three or with five cards. In the jive- 
card game, or "pam" Iqo, after five 
cards have been dealt to ^ach player, 
another is turned up for trump ; the 
knave of clubs generally, or sometimes 
the knave of the trump suit, as agreed 
upon, is the highest card, and is styled 
•pam ; the ace of trumps is next in 
value; and the rest in their whist 
order. Each player may change any 
of his cards for others from the pack, 
or throw up the hand, in order to 
escape being looed. They who play, 
either with or without changing, and 
do not gain a trick, are looed ; as is 
likewise the case with all who have 
Btood the game, when a flush or flushes 
occur ; and each, excepting any player 
holding j)arfh of any inferior flush, is 
required to deposit a stake, to be given 
to the person who sweeps the board, 
or is divided among the winners at the 
ensuing deal, according to the number 
of tricks made by each. Five cards of 
a suit, or four with paw, compose a 
flush, which sweeps th^ board, and 
yields only to a superior flush, or the 
elder hand. When the ace of trumps 
is led, it is usual to say, "Paw he 
12* 



civil;" the holder of which last-men- 
tioned card is then expected to let the 
ace pass. — Three-card Loo is played 
by any number of persons — say seven. 
There is no "pam," and the highest 
card in each trick wins it. A "miss" 
{i.e., an extra hand) is dealt, and the 
elder player (on the dealer's immediate 
left) may exchange for his own ; or, 
if he "passes the miss," it may be 
taken by the next player, and so on 
round the table. The first player on 
the left of the dealer looks at his hand, 
and either decides to play his own 
cards, take the miss, or throw up his 
hand: The next player does likewise, 
and so on till it is decided how many 
"stand." The elder player then 
throws down a card and the next fol- 
lows, either by playing a superior card 
or a trump, it being invperative that he 
must head the trick if he can ; and so 
the game goes on till all the hands are 
played out, when the pool is divided 
into three portions and paid to the 
holders of the several tricks, all those 
who have failed to win a trick being 
looed. The first round of a game is 
a single, when all must play. The 
amount of the stake is determined on 
previous to the commencement of the 
game ; but in U7ilimited loo each player 
is looed the whole amount in the pool 
till the occurrence of a single. Some- 
times the rule of club-law is introduced, 
when all must play when a club hap- 
pens to be turned up. 

Laws of Loo. — I. The cards are 
dealt over at any time, the deal being- 
determined by cutting, the lowest 
card cut being dealer. 

II. The dealer is looed for a mis- 
deal. 

III. For playing out of turn, or 
looking at the miss without taking it, 
player is looed. 

IV. If the first player possess two 
or three trumps, he must play the 
highest. 

V. With ace of trumps only, the 
first player must lead it. 

VI. No player may look at his own 
cards or the miss out of his turn, 

VII. No plaj'er may look at hia 
neighbour's hand, either during the 
play or when they lie on the table. 



282 



TAKE MY ADVICE. 



VIII. No player may inform another 
what cards he possesses, or give any 
intimation as to any card in hand or 
miss, 

IX. If a player throw up his cards 
after the leading card is played, he is 
looed. 

X. Each player mtist head the trick 
if he can, either by a superior card in 
the same suit or by a trump. 

XI. The penalty in each case of dis- 
obedience to the laws is the being 
looed in the sum agreed on at the be- 
ginning of the game. 

Vingt-et-wa (twenty-one) may be 
played by two or more players ; about 
six or eight is the best number. The 
cards bear the same respective Vi Lies 
as in cribbage. The tens and court 
cards are each reckoned for ten ; but 
the ace in each suit may he valued as one 
or eleven, at the option of the holder, 
according to the exigencies of his 
hand. 

Having determined the deal by giv- 
ing each player a card — the first pos- 
sessor of the knave having the deal — 
counters or other stakes having been 
determined on, the dealer holds the 
pack with their faces downwards, and 
proceeds to give a single card to each 
player, and one to himself, all face 
downwards. Each player then places 
a stake on his card, and the dealer 
distributes a second card all round, 
beginning in each case with his left- 
hand _ neighbour. The players then 
examine their hands, and the dealer 
looks at his own two cards. The dealer 
asks each one in succession if he wishes 
to have another card, or stand on the 
two he has. The usual phrase is, "Do 
you stand ?" If the elder hand is con- 
tent with his hand, he says "Con- 
tent," and places his cards on the 
table, face downwards. If he want 
one or more cards he says so, and the 
dealer gives him from the top of the 
pack as many as he requires. If the 
cards exceed twenty- one in number 
when added together, the player is 
said to have " overdrawn," in which 
case he must throw up his cards and 
deliver his stake to the dealer. But if 
the pips and tens on all his cards 
make, when added up, twenty-one or 



less, he puts them, face downwards, 
on the table ; and so with each player. 
The dealer then lays his own cards, 
face upwards, on the table. He, too, 
may take other cards from the pack, 
should thenumber be not near enough 
to twenty-one to allow him to stand. 
When he is satisfied with his hand ho 
says, "I stand," and all the players 
face their cards on the table. To all 
those whose hands are twenty-one or 
nearer to twenty-one than his own, he 
pays a stake equal to that originally 
placed on the single card ; and by the 
same rule he receives the stakes from 
all whose hands are less in number 
than his own, including ties. But to 
any player or players having an ace 
and a tenth card — which is termed a 
"natural vingt-un" — he pays double 
stakes. The "natural" must always 
consist of the two cards first dealt. 
Should, however, the dealer himself 
have a ' ' natural, " he receives double 
stakes from all the players, and single 
from the ties. In this way the deal 
goes on till one of the players turns up 
a "natural," when he becomes dealer, 
and proceeds as before. 

Eules of Vingt-et-un. — I. The first 
deal must be determined by chance — 
as by cutting the cards, obtaining the 
first knave, &c. 

II. Previous to the deal the young- 
est hand shuffles, and the eldest hand 
cuts. 

III. The stake must be placed on 
the first card previous to the second 
round, and allowed to remain till the 
round is completed and the dealer ex- 
poses his cards. 

IV. In case of a misdeal, the stakes 
must be withdrawn and the cards 
dealt over again. 

V. All ties pay to the dealer except 
in the case of a "natural" being de- 
clared previous to the dealer obtaining 
his second card. Then the holder of 
the "natural" is entitled to receive 
double stakes immediately, before 
another card is played. 

VI. The holder of a "natural," after 
the first round, is entitled to the deal. 

VII. The 'dealer is at any time al- 
lowed to sell, and any player to pur- 
chase, the deal. The dealer may also 



GAMES AND THEIR R ULES. 



283 



pass the deal to any one desirous of 
Laving it. 

Viil. The "natural" must consist 
only of an ace and a tenth card dealt 
in thejirfit two rounds. In the case of 
double or treble hands, an ace and a 
tenth card form "acquired" and not 
"natural" vingt-uns, and receive or 
pay only single stakes. 

IX. The player who overdraws 
must immediately declare the fact, 
and pay his stake to the dealer. 

X. In taking brulet the dealer is 
compelled to retain those two cards, 
but he may add to them if he wishes 
after all the players are served. 

XI. No stake can be withdrawn, 
added to, or lessened, after it has 
been once laid on the card ; but it 
must be allowed to remain till the 
dealer declares he stands. 

XII. No stake higher than that 
agreed to at the commencement of the 
game is allowed. 

Speculation is played with a per- 
fect pack, the cards ranking as at 
whist. Three cards are dealt singly, 
face downwards, to each player, and 
the last card, after all have their three, 
is turned up for trumps, and is the 
property of the dealer. The highest 
trump clears the pool. Previous to 
the deal the dealer stakes six, and 
each player three pence or counters ; 
and the holder of every knave and five 
of each suit except trumps pays one 
penny or counter to the pool. When 
the deal is completed, the eldest hand 
turns up his top card, and if it happen 
not to be a trump, the next player ex- 
poses his top card, and so on till a 
trump^uperior in value to the turn-up 
is shown. When a trump appears, its 
holder offers to sell, and the various 
players bid for it, and it then becomes 
the property of its purchaser, and the 
player next him to the left turns up, 
and so on till a better trump is shown, 
which its owner again offers and sells 
if he pleases; the holder of the highest 
trump in the round, whether held by 
purchase or in hand, winning the en- 
tire pool. The holder of the trump 
card has always the privilege of con- 
cealing his hand till a superior trump 
appears, or of seUiug either hand or 



trump. No person looking at his card 
out of turn can be allowed to take 
the pool, even if he hold the best 
trump. 

Saaique. — Tliis newly-introduced 
game, is played by two persons with 
two packs of cards, from which — as in 
ecarte — the twos, threes, fours, fives, 
and sixes are omitted. 

The mode of play is as follows : — 
The cards are shufHed, both packs to- 
gether, and the players cut for deal. 
The lowest card cut wins the deal. 
In play the cards are reckoned in the 
following order : — Ace, ten, king, 
queen, nine, eight, seven. The deal 
being determined, eight cards are 
given alternately to each player, as in 
cribbage, and the seventeenth card is 
turned up for trumps. The non-dealer 
plays first by leading with any card in 
his hand, to which the other replies. 
If he win or trump it, he has to lead; 
in every case the winner of the trick 
having the next lead. Before playing, 
however, each player draws a card 
from the pack — the winner of the last 
trick drawing the top card, the other 
player taking the rest ; by which 
means the cards in each hand are re- 
stored to their original number — eight. 
By this process of alternate drawing 
and playing a card the stock is at 
length exhausted. In playing, the 
highest card of the same suit wins the 
trick. In the case of ties, the leader 
wins. Trumps win other suits. The 
tricks are left face upward on the 
table till the end of the lead ; they are 
of no value but for the aces and tens 
they contain. The objects of the play 
are to win aces and tens, and promote 
in the hand various combinations of 
cards which, when "declared," score 
a certain number of points. 

Declaring. — A declaration can be 
made only immediately after winning 
a trick, and before drawing a card 
from the pack. It is done by placing 
the declared cards face upward on the 
table. Players are not obliged to de- 
clare unless they like. A card cannot 
be played to a trick and declared at 
the same time. Only one combination 
can be declared to one trick. In de^ 
clariug fresh combiuations, one o^ 



284 



TAKE MY AD VICE. 



more cards of the fresh combination 
must proceed from the part of the 
hand held up. The same card can be 
declared more than once, provided 
the combination in which it after- 
wards appears is of a different class. 
The player scoring the last trick can, 
at the same time, declare anything in 
his hand, after which all declarations 
cease. 

Variations in the Game. — It may be 
played by three or by four persons. 
If by|three, they all play against each 
other, and three packs of cards are 
used. 

Number of Packs. — If four play, 
four packs are used, shuffled together ; 
but this is considered as being very 
complicated. 

Diminished Scores. — Some players 
consider the double bezique and se- 
quence scores as too high, and there- 
fore make the score for the former 
300, and for the latter 200. 

The Last Ti^ick. — This is sometimes 
understood to mean the thirty-second 
trick, or last of all. This, however, 
is supposed to be an error arising from 
incorrect nomenclature. 

Aces and Tens. — These are some- 
times not scored till the end of the 
hand. 

Scoring. — The score may be kept 
with a bezique-board and pegs, or by 
a numbered dial and hand, or by 
means of counters — which last method 
is the best. 

Hints to Learners. — The following 
hints may be of use in solving one of 
the chief difficulties — that of deciding 
what cards to retain and what to 
throw away : — 1. It is no advantage 
to get the lead unless you have some- 
thing to declare. 2. The cards that 
can, without loss, be parted with, are 
sevens, eights, and nines. 3. After 
those the least injurious cards to part 
with are knaves. 4. In difficulties it 
is better to lead a ten or an ace as a 
rule, than a king or queen ; but to the 
rule there are several exceptions. 5. 
It is seldom advisable to go for four 
aces unless you happen to hold three, 
and are in no difficulty. 6. If driven 
to lead an ace or a ten, and your ad- 
versary does not take the trick, it is 



often good play to lead another next 
time. 7. Do not part with small 
trumps if it can be helped. 8. Do not 
part with trump sequence cards. 9. 
Until near the end do not part with 
bezique cards, even after declaring 
bezique. 10. Having a choice be- 
tween playing a possible scoring card 
or a small trump, or a card yoii have 
declared, play the declared card so as 
not to expose your hand. 11. Avoid 
showing your adversary by what you 
declare, so that he shall not be able to 
make the trump sequence or double 
bezique. 12. Whenever your adver- 
sary leads a card of a suit of which 
you hold the ten, take the trick with 
the ten. 13. Win the last trick if 
possible. 14. In playing the last 
eight tricks your object should be to 
save your aces or tens, and win those 
of your adversary. 

Rules for bezique are sold with the 
cards, but they differ somewhat. The 
main points of the game are, however, 
here giv^en as described by Cavendish, 
the well-known writer on whist. 

Drole is played with two packs of 
cards, from which all up to the seven 
are discarded. It is played by two 
persons thus : — After deciding the 
deal by cutting, the dealer gives five 
cards to each, and puts the rest of the 
pack aside. The value of the cards 
is : — King, queen, knave, ace, ten, 
nine, eight, seven, as in ecarte ; but 
there are no trumps . The eldest hand 
plays a card on any division of the 
board, which is divided into sections. 
A card played in its own suit can be 
won only by a superior card of that 
suit. If played on a suit that is not 
its own, it can be won by a superior 
card of either of the other sviits ; but 
a card placed on the line dividing two 
suits, neither being its own, can be 
won by a superior card of its own 
suit, or of either of the two played 
upon ; and a card played over the 
place where four suits join — that is, on 
all four suits — can be won by a supe- 
rior card of any of them. The tricks 
count according to the number of 
suits played on. Each player plays 
to the card led, and must follow suit 
or win the trick. 



GAMES AND THEIR MULES. 



285 



The king of hearts, led or played, 
wins every other card in that suit, 
except the queen of hearts, queen of 
spades, knave of diamonds, and the 
four aces — severally known as Empe- 
ror, Empress, Beautiful Nell, Jack 
Drole, and the Four Beggars. When 
two persons play, twenty-three is 
game ; if more than two, seventeen. 
Jack Drole has the power of robbing 
in any suit — i.e., sending back the 
player who wins the trick as many 
points as he would have scored. The 
player of drole cannot win the trick ; 
he merely sends back the winner, but 
he takes the next lead. If Jack Drole 
is led to a trick he has only the same 
power as an ordinary knave, and may 
win or be won. 

The Four Beggars {the Aces). — 
When a trick containing an ace scores 
more than two, the player of the ace 
begs — namely, gets part of the score 
from the winner. In a trick scoring 
three or four the ace gets one, and the 
winner the remainder. In a six or 
eight-trick the ace gets two, the win- 
ner the remainder. If a trick is robbed 
the ace goes back in the same propor- 
tion^ and the winner goes back the re- 



mainder. When two aces are in a 
trick the second ace gets nothing. 
There is no begging in a trick which 
is won by an ace ; in a trick which 
wins the game ; nor in a trick to which 
Nell is played. An ace may be played 
to any suit. 

Laws of Drole. — 1. The lowest card 
deals. 2. The player to the dealer's 
right cuts. 3. If the dealer gives any 
player more or less than five cards, and 
the player declares it, there must be a 
fresh deal, and the dealer goes back 
four points. 4. If the dealer deals 
himself less than five cards, he may 
complete his hand from the stock be- 
fore playing to the first trick, and is 
then not liable to any penalty. 5. If 
a player has more or less than five 
cards dealt him, and fails to declare it 
before the first trick, he goes back four 
points, and can score nothing that 
hand. 6. If a card is exposed in 
dealing, there must be a fresh deal. 
7. If there is a card faced in the pack, 
there must be a fresh deal. 8. If a 
player deals out of his turn, the error 
may be rectified before the deal ia 
complete. 



XI. DOMESTIC PETS. 



Do^S. — Their Management. — All 
dogs require clean, warm, but well- 
ventilated beds, pure water, and plain, 
fresh food. If your dog does not have 
sufficient exercise, give him now and 
then a tea-spoonful of flower of sulphur 
mixed with his food. When his nose 
is cold and wet he is generally in good 
health, and vice versa. The more com- 
mon diseases, and their mode of treat- 
ment, are given below. 

Fits. — Often caused in young dogs 
by over-feeding ; give a spare but 
nourishing diet, and plenty of exer- 
cise. 

Distemper. — Nearly every dog has 
this disease once, and iisually between 
his fourth and tenth months. Mr. 
Johnson, a practical writer on the 
subject, says : — *' On the approach of 
this canine scourge the dog will be 
dull, his eyes will appear less bright 
than usual, a languidness will pervade 
his whole system, and his appetite 
will fail, or he may perhaps refuse 
his food altogether ; he will be also 
troubled with a great degree of consti- 
pation — this is the first stage of the 
disease in question. The distemper 
makes its way by inflammation, ac- 
companied by costiveness ; and, there- 
fore, reason clearly points out the ne- 
cessity of checking the one and re- 
moving the other. Bleed the animal 
immediately, and give him a table- 
spoonful of syrup of buckthorn, which 
will most likely answer the purpose 
effectually ; if, after the lapse of a few 
days, the dog does not appear per- 
fectly recovered, repeat the bleeding 
and the physic ; a third time if found 
necessary, which will not often happen 
— not once in five hundred cases. By 
the process above described the disease 
is checked and subdued in the first in- 
stance, and as it cannot, when thus 
opposed, acquire strength, is there- 
fore easily vanquished or dissipated. 



Such a mode of treatment is incon- 
testably supported by reason, since 
nothing can tend so effectually to 
check inflammation as lowering the 
system. The animal should be bled 
very freely- — in fact, it is almost im- 
possible to take too much blood from 
a dog under these circumstances. 
Supposing the subject to be a stout 
pointer whelp, seven or eight months 
old, about five ounces of blood should 
be taken from him. A table- spoonful 
of syrup of buckthorn will be found a 
proper dose for such an animal, and 
the quantity may be varied according 
to the age and strength of the patient. 
The operation of bleeding a dog should 
be thus performed : — ^Place a cord 
round the animal's neck, and draw it 
sufficiently tight so as to throw up or 
elevate the jugular vein ; puncture it 
longitudinally (not cross-wise) with a 
common lancet, and, for the purpose 
of causing the blood to flow, the finger 
should be pressed on the vein a little 
below the orifice. When sufficient 
blood has been drawn, the puncture 
need not be pinned, nor in any way 
be closed, as the dog, by holding 
down his head, draws the lips of the 
wound together, and the blood forms 
a crust upon it immediately ; hence 
the reason of puncturing the vein 
longitudinally, since, if cut cross- wise, 
the dog will pull the wound open 
every time he holds down his head, 
particularly in feeding." For small 
pet dogs a milder cure is Dr. James' 
powders, given in milk, water, or 
jam. 

Colds. — Keep the dog warm and 
clean, and administer a purgative. 

To destroy Fleas. — Wash and rinse 
well in strong tobacco water, taking 
care to avoid the eyes. 

Mange, — The common mange is 
brought on by damp, dirt, and bad or 
unwholesome food. It is very con-* 




Shepherd's Dog. 
To face p. 286. 



Stag Hound. 



DOMESTIC PETS. 



287 



tagious, but easy of cure. E-ub well 
in (with your gloved hand) an oint- 
ment made of ec^ual proportions of sul- 
phur vivam, oil of tar, and train oil. 
Repeat the process every two or three 
days until well. The dog must not be 
permitted to lick himself while he has 
this disease. An occasional dose of 
flowers of s\ilphur may be given with 
his food. The red mange is incurable 
— destroy the dog. 

In giving a dog a powder or pill, 
put it in a piece of meat ; he will 
swallow it without suspecting you. 
To give him liquid physic, take the 
dog between the knees, and, when 
some other person has the dose ready, 
open his mouth quietly but firmly, 
keeping the tongue do^vn, speaking 
kindly to the dog meanwhile ; then let 
a little of the physic be poured into his 
mouth, which you immediately close, 
as dogs can't swalloio with their mouths 
open. Repeat this operation with firm- 
ness, but as little fuss as possible and no 
pimishnient, until all the dose is taken. 
The best food for small dogs is the 
meat biscuits, supplemented by any 
scraps or pieces. Larger dogs may 
want ''paunch" — which must be 
boiled — and other animal food ; but 
don't give him the disgusting stuff 
called and hawked about the streets 
as "dogs' meat." 

Cats. — Few persons are aware that 
there are several distinct varieties of the 
domestic cat— as the Persian, the An- 
gola, the Spanish, the Chinese, the An- 
gora, and the Claartreause or Manx, 
which latter are entirely destitute of 
tails . All, however, have certain cha- 
racteristics in common . They are very 
prolific, fond of the house rather than 
its master or mistress, have a great 
disilfke to dirt and are inveterate ene- 
mies to rats and mice. But little care 
is required to render a cat a tame and 
pleasant companion ; but if you have 
a garden you must not groAV valerian 
in it, for this aromatic plant is such a 
i<ivo'arite with puss tlia,t it will attract 
to your garden all the cats in the 
neighbourhood ; and they will not de- 
sis b till they have rolled over and 
scratched every bit of valerian out of 
the bed. Cats should not have too 



great a profusion of animal food, or 
they will get fat and lazy ; but a due 
proportion of fish and household scraps 
may be advantageously given them with 
skim milk and water. Good mousers 
should not be petted too much, nor 
allowed to stray about the streets. 
Belonging to the tiger family, cats are 
often sly, treacherous, and vicioiis ; 
and no amount of training will prevent 
some of them seizing your favourite 
canary or gold fish and making a sur- 
reptitious meal of the dainty morsel. 
Cats are subject to but few ailments, 
and if carefully looked after live for 
many years. 

KiabbitS. — These animals are both 
profitable and amusing. They should 
be kept very clean and regularly fed. 
One important rule as to food is, never 
to give wet vegetables, which are abso- 
lutely poisonous to thwn. Abundant 
food is the main thing ; and next to 
that va,riety. They should have oats 
once a day. The leaves and roots of 
carrots, all sorts of peas and beans, 
the leaves and branches of trees, wild 
succory, parsley, clover, brewers' dry 
grains, apple parings, peas-haulm, 
dock-leaves, sorrel, may be their diet 
during summer ; and laay, potatoes, 
artichokes, turnips, beet root, &c., 
during the winter. The best way to 
begin rabbit-keeping is to obtain a 
number of young ones fairly weaned, 
at about nine or ten weeks old. Wild 
young rabbits, called warren rabbits, 
will not do, for they cannot be domes- 
ticated, and run away at the earliesJl 
opportunity. The hutches should ba 
dry, light, well ventilated, and strong ; 
well raised from the ground. Th^ 
doe's hutch must have a partition 
about twelve inches from one end, and 
a hole must be cut at the extremity 
nearest the front, about an inch and a 
half from the bottom, more than suffi- 
ciently large for the rabbit to pass 
through. The edges of the hole should 
be bound with tin or zinc to prevent 
the rabbits gnawing them ; and if a 
small door is made to close the hole, it 
will be as well, as the rabbit can be 
shut in on one side while the other 19 
being cleaned out. This partition 
should be movable, as the object of 



283 



TAKE MY ADVICE. 



this is to form a snug corner in which 
the doe may make her nest. 

The Feeding Troughs are long open 
boxes outside the hutch : but a better 
plan is to have a swing board outside, 
which the rabbits can push inwards 
when they are feeding, and which falls 
down when the meal is over. Some 
persons have lids to the feeding trough ; 
these the rabbits soon learn to lift — for 
rabbits are by no means dull or stupid 
animals — and which shuts down of 
itself as soon as the rabbit's head is 
withdrawn. Keep the buck in a se- 
perate hutch, as he is apt to fight with 
his wife and children. If you let your 
rabbits run loose in a yard or garden 
occasionally, be careful to provide se- 
curity from cats, dogs, and rats. 
Scatter over their court the refvise and 
sweepings of tlie kitchen and garden, 
and even a portion of stable litter, and 
the rabbits will be all the better 
pleased. Give them abundance of 
dry food and they will thrive, and 
soon become so tame as to eat out of 
your hand, and to flock around you 
when you present yourself with a 
new supply. 

^qmrrels. — Not diflficult to tame 
and very amusing as domestic pets. 
Squirrels require but slight care be- 
yond tbe keeping their cages tho- 
roughly clean and sweet and regularly 
supplying them with food, which con- 
sists of nitts, fruit, seeds, and bread 
crumbs. They seldom breed in cap- 
tivity. They may be bought at the 
bird-fanciers'. 

Guinea Pig's.— These little ani- 
mals feed on all kinds of green vege- 
tables, corn, beaus, peas, and bread 
crumbs. Their houses must be kept 
particularly clean, as they soon smell 
offensively and become a nuisance. 
They breed readily ; the young ones 
requiring to be kept warm and dry. 
A good bundle of hay should always 
be in the 'corner of the hutch, when 
the little tailless creatures soon make 
for themselves comfortable nests. 
They are perfectly harmless, but 
rather stupid, though they soon ac- 
custom themselves to come when they 
are called and feed from the hand. 



WMte Mice.— This variety of 
the ordinary species is an amusing, 
harmless little creature, often kept by 
boys and girls as home pets. They 
may be bought cheaply of the bird- 
fancier, and when kept in cages or 
hutches, care must be taken to keep 
them particularl)'- clean and dry : 
otherwise their peculiar odour becomes 
offensive. Their food is bread and 
milk, with occasionally a little oat- 
meal or a few peas and beans. Avoid 
cheese and meat. They require cotton 
wool and hay for their beds, and are 
very prolific. 

Gold and Silver Fish.— A few 
hints as to the management of these 
amusing pets : "When purchasing a 
globe procure as wide-mouthed a one 
as possible ; and in use it should never 
be more than three parts full of water. 
By these means you will secure as 
much air as possible for the fish. 
Keep the globe in the most airy part 
of the room, neither in the sun, nor 
near the fire. Change the water daily, 
and handle the fish tenderly when 
doing so: A small net is the best 
thing with which to remove them. 
The best plan is to have two equal- 
sized globes and change the fish from 
one to the other daily, alv/ays being 
careful that the fresh one is perfectly 
clean and the water (river water is far 
preferable) fresh and clean. Never 
give the Jish food ; all they require is 
plenty of fresh air and fresh water — 
they will derive sufficient nutriment 
from the animalculae contained in the 
water. Numbers of people kill their 
gold fish by giving them bread ; for 
though bread is good for gold fish, and 
they will eat it, the uneaten crumbs 
immediately get sour and deteriorate 
the water, to the great injury of the 
fish. Keep the globe out of the reach 
of cats and dogs. Sometimes a fish 
seems less lively than usual, and on a 
close inspection will have a sort of 
mealy look, and in a day or two, this 
mealiness will turn out to be a para- 
sitical fungus. We have never found 
any of the so-called remedies of the 
slightest use. There is nothing for it 
but to take the fish, at the first ap- 
pearance of the disease, and destroy it. 



DOMESTIC PETS. 



289 



for it will not recover, and will infect 
the others. The inexperienced gold- 
fish keeper, whenever a fish seems un- 
healthy, had first better place it by it- 
self for a few days ; he will then see 
whether the fungus makes its appear- 
ance ; if not, the fish may recover, and 
be returned to the globe. Another 
disease is apparently an affection of 
the air-bladder, arising from being sup- 
plied with too little air. Fish recover 
from it when removed from the globe 
and placed in a pond. When under 
the influence of this disease the fish 
swims sideways, with its body bent as 
if its back were broken ; and in a short 
time it dies. Whenever those sym- 
toms are observed, the fish should be 
placed in a large tub of water, and a 
small stream of water allowed to drop 
into it ; the water, through dropping, 
becomes more aerated, and the fish 
will frequently recover. 

Domestic Fowls.— Cocks and 
hens may be profitably kept in town 
gardens, but they should, if possible, 
have a good grass run, with a dust 
heap at the end. All kinds of fowls 
want animal food and lime for the 
making of their egg-shells . The fowl- 
house should be dry and properly pro- 
vided with perches. The nesting- 
places should be separate from each 
other, so that they may be easily 
cleansed when the hen has done sitting, 
A round bushel-basket, such as they 
bring with vegetables to market form 
capital nesting places. They may be 
put down in any convenient place in 
the fowl-house. Each one should be 
about half filled with coal ashes or 
loose earth, with some short bruised 
straw on the top. This the hen readily 
hollows into a perfect nest, and is 
much better than a large quantity of 
straw or a flat board. 

Sitting and Hatching. — "VSTxen a hen 
sits in one of these baskets, she can at 
any time be covered wich a coop, so as 
to prevent other hens going into the 
same nest to lay — a circumstance that 
generally leads to fighting, and, con- 
sequently, to the destruction of the 
eggs. As soon as the chickens are 
hatched, the basket should be taken 
out of the fowl-house, the straw and 
13 



ashes or mould thrown out, and the 
basket washed, so as to get rid of the 
fleas, &c. June is the best month for 
hatching. It is best to allow a hen to 
sit in the same nest in which she has 
been in the habit of laying, as there is 
usually some trouble in getting a hen 
to sit steadily in a strange nest. 

When a hen becomes broody or 
wants to sit, she shows her desire by 
remaining on the nest, and by a strange 
clucking noise she makes in the place 
of her usual note. To asceitaiu 
whether she is likely to sit steadilj^, it 
is usual to give her three or four nest- 
eggs to sit on for a day or two. If 
she is found to sit well, the eggs she 
is to hatch should be placed in the 
nest when she leaves it to feed, and 
the nest-eggs taken away. The day 
on which the eggs are given her should 
be carefully noted down, and, if con- 
venient, two hens should be sit on the 
same day, for a reason that will appear 
presently. The eggs for sitting should 
be as fresh as possible, for if more 
than fifteen or twenty days old they do 
not hatch so readily as when fresher. 
If a friend who has a good breed of 
fowls offers you a sitting of eggs, you 
may safely accept them. They will 
hatch none the worse even if they 
have been sent a hundred miles. 

After the hens have been sitting 
twenty days, some of the chickens 
begin to chip the shell. On this day 
the hen should not be disturbed. On 
the twenty-first day — that is the same 
day three weeks that the eggs were 
put under the hen, all the chickens 
will be hatched. Many persons take 
away those first hatched, and put 
them in a basket with flannel by the 
side of the fire. This is a very useless 
plan — the hen and chickens had much 
better be left alone. When undis- 
turbed, the hen will not leave the 
nest till the twenty-second day, and 
then all the chickens will be found 
quite strong and able to run. On no 
account should the young chickens be 
crammed with food ; until they are 
about thirty hours old they do not 
require any other nourishment tnan 
the yolk of the egg from which ihey 
are hatched. 



2D0 



TAKE ATT ADVICE. 



Food for Cli'icl:ens. — The best food 
or young cliickens consists of whole 
grits, but their diet should be varied. 
Coarse oatmeal, mixed into a crumbly 
moss with milk or water, chopped 
hard-boiled egg, or curd, are very use- 
ful ; but the food on which they make 
the most raj)id and healthy progress is 
the supply of grubs, insects, small 
worms,, ants' eggs, and other animal 
substances that the hen obtains by 
scratching. Some persons say that 
the hens roam too much when they are 
not cooped, and weary the chickens ; 
but if the hen is well fed, theiie is no 
danger of her wandering so far as to 
tiro the chickens. 

Food for Fowls. — All fowls require 
vjarmth-glvmg food, as starch-rice, the 
solid part of potatoes, &c. ; fesh- 
forming food, as the gluten of wheat, 
oatmeal, peas, barley; and fat forming 
food, as the yellov/ variety of Indian 
oorn, and other things coirtaining oily 
and fatty matters. These must be 
given in combination, not singly. — 
Grain forms, naturally, the principal 
food of poultry of all kinds. Barley 
is the best, as it contains a larger 
amount of flesh and fat-forming mate- 
rial. Next comes oats, which are to 
be given more sparingly, in conse- 
quence of the quantity of husks ; but 
in the form of oatmeal it is highly 
nourishing and fattening, especially 
for Cochins and Spanish fowls. Wheat 
stands in rather less request ; it is 
more expensive, and not more nutri- 
tive, nice is useful only in the 
making of bone, and should, there- 
fore, be given only in small quantities, 
except as a variation to richer food. 
Boiled rice is a capital food for chickens 
^hen taken in conjunction with barley 

lid buckwheat flour, or millet, both of 
•4^hicli are very nuti'itious. Bran, pol- 
iard, malt-dust, and middlings are ca- 
pital additions to their meal. Afresh 
supply of water daily is indispensable 
Frofitahle Varieties. — For keeping 
in town yards and small enclosures, 
(lie Spanish is a good breed, but the 
lions are bad sitters. The Minorca is 
- plump variety of the Spanish. Game 

jvvl are great favourites with many, 
but as egg-producers they are inferior 



to Spanish, Ilamburq-h, Polish, Dor- 
kings, or Cochins. For table purposes 
no fowls are so prolitable as Dorkings. 
This bird, says a practical henwife, is 
an excellent farm-yard fowl : — " It is 
a good layer, a close sitter, and an 
attentive mother ; the chickens grow 
rapidly, and are excellent for the table. 
The pure white Dorking may truly be 
considered as fancy stock as well as 
useful, because they will breed true 
to their points ; but the grey Sussex, 
Surrey, or coloured Dorking, often 
sport. To the breeders and admirers 
of the so-called 'coloured Dorkings' I 
would say, continue to improve the 
fowl of your choice, but let him be 
known by his right title ; do not sup- 
port him on another's fame, nor yet 
deny that the rose comb or fifth toe is 
essential to a Dorking, because your 
favourites are not constant to those 
points ; the absence of the fifth claw 
to the Dorking would be a great de- 
fect, but to the Sussex Dorking it is 
my opinion it would be an in^inove- 
ment, provided the leg did not get 
longer with the loss." The principal 
drawback to the Dorking is the deli- 
cacy of the chicken ; but for persons 
who rear fowls in order to make money 
of them, they are invaluable for ten- 
derness and delicacy of flavour. 

Many spurious Dorkings are bred 
and brought to market. A full-grown 
cock should weigh eight pounds, and 
a hen seven ; heavier weights have 
been reached, but they are not com- 
mon. The form of the body should 
be square, very broad across the 
shoulders, and fuU-chesced ; the legs 
should be short, nothing more than 
the shanks being visible in the hen, 
and the hock only just showing in the 
cock. The shanks and feet are white, 
and the latter f urnisiied with an addi- 
tional hind toe. The head should be 
small and neatly formed ; two varie- 
ties of combs are found in true-bred 
birds — a large evenly- arched single 
comb, and also a broad double, or, as 
it is often termed, a "rose comb;" 
the latter should be flat on the top, 
and studded with points uniform in 
height. The single-combed birds are 
generally more admired. 



DOMESTIC PETS. 



291 



Bantams, whether known as black, 
white, golil-lacecl, silver-laced, game, 
booted, or what not, have all certain 
characteristics in common — diminu- 
tive size, grace of outline, and beauty 
of plumage. Bantams can hardly be 
called "profitable," though they are 
go jd layers and sitters , Indeed, they 
ara generally kept rather for ornament 
than service. "Feather-legged ban- 
tams," says a fancier, "maybe of any 
colour ; the old-fashioned birds are 
very small, falcon-hocked, and fea- 
thered with long quill feathers to the 
extremity of the toe. Many of them 
were bearded. They are now very 
scarce ; indeed, till exhibitions brought 
them again into notice, these beaittif ul 
specimens of their tribe were all ne- 
glected and fast passing away." Game 
bantams are miniature resemblances 
of the famous game-fowl — pert, lively, 
and full of feather. 

For eggs the best varieties are Ham- 
burghs, Spanish, and Cochins. 

Fowls that lay freely and sit readily. 
— 1. Bantams of all kinds ; 2. Game 
fowl of every variety ; 3. Dorkings, 
in which term are included the speck- 
led, the Surrey, the Old Kent, the 
cuckoo, and the coloured ; 4. Cochin- 
Chinas ; 5. Malay ; 6. Dark-crested 
fowl. 

Fowls that layivell hut will rarely sit. 
— 1. Spanish of all kinds ; 2. Ham- 
burghs ; 3. Polands. 

To make a profit of poultry, select 
the right sorts. Keep partridge- 
coloured Cochin China and speckled 
Dorking pullets in equal numbers, 
none older than a year, with one 
Dorking cock to each half-dozen pul- 
lets. By this plan you will have a 
good supply of eggs at all seasons, and 
all the chickens will be excellent for 
the table. If you want to rear chick- 
ens, and also have plenty of eggs, 
then you must have hens that lay and 
sit without trouble. 

To increase the Product of Eggs. — 
We understand it has been practically 
demonstrated that a little cayenne 
pepper, administered with their com- 
mon food, at the ratex)f a tea-spoonful 
of cayenne each alternate day to a 
dozen fowls, will increase the product 



of eggs. A Boston (U.S.) housewife, 
who first pursued this plan, found a 
considerable increase in the yield, and 
that the cayenne had the same elfecb 
both winter and summer. 

Pigeons. — The best place iinvhich 
to keep pigeons in towns is the loft of 
a stable, or the space between the 
upper rooms and the roof of the house. 
In the country they can be comfort- 
ably housed in dovecotes, properly 
protected against wind and rain. In 
comfortable quarters pigeons rapidly 
increase and multiply. The floor of 
the pigeon-house must be strewn with 
sand or gravel. Pigeons should be fed 
twice a day, at the same hours, nntil 
they get used to their master. When 
they begin nesting, scatter a few sticks 
and straw on the floor ; they will know 
how to use them. When there are 
young birds hatched, and not before, 
yon may open the door or window, 
and let the parent-birds go forth to 
seek their food — they will not require 
much more from you. The rock-dove 
likes to stray far and vdde in search of 
provender. No young pigeons should 
be killed to eat the first year. Keep 
dovecotes well white-washed to pre- 
vent disease. Never give food that 
has visible insects in it ; take especial 
care of mites. Observe to give each 
pair of parent-birds two convenient 
holes or little rooms, and put in every 
nest a straw basket or earthen un- 
glazed pan for the eggs. Every pigeon- 
house should be provided with a pan 
of water and a lump of rock salt. 

The varieties of pigeons are both 
numerous and curious — tumblers, car- 
riers, croppers, pouters, blue-rocks, 
&;c. ; but they may all be fed on the 
same kind of food. Tares or small 
horse-beans are the best and cheapest ; 
but grey and white peas, hemp, wheat, 
and rape-s-o-ed may be advantageously 
used to vary their diet. Pigeons' dung 
need not be wasted, as it is a really 
good garden manure. 

Singing Birds, — Food for. — 
Birds are often rendered diseased, or 
spoilt in their song, from impropef 
food. The following are some prac» 
tical hints: 



292 



TAKE MY ADVICE. 



For Canaries. — Canary-seed, one 
pint ; rape- seed, half a pint ; millet- 
seed, quarter of a pint. Mix. This is 
the general seed during moulting ; give 
in addition some maw-seed, scattered 
on the bottom of the cage, and occa- 
sionally a little bruised hemp-seed. 
During summer keep them provided 
with groundsel, chickweed, lettuce, 
watercress, &c. ; in winter supple- 
ment the usual seed with a slice of 
sharp apple, and a small root of com- 
mon grass plucked up from the road- 
side ; they are very fond of this, espe- 
cially if it be in seed, and the earthy 
particles that cling to the roots are of 
use to them. If they have a few 
white lettuce seeds scattered some- 
times over the cage-bottom, it will be 
found an incentive to them to sing. 
Give a little saffron when moulting. 

For Goldfinches. — A pint of canary- 
seed ; a quarter of a pint of maw-seed ; 
half a pint of rape-seed ; and a quarter 
of a pint of well-hvui&edi hemp-seed. 
Mix. Give green vegetables as directed 
for canaries, and, when it can be pro- 
cured, a ripe plantain. Pay particular 
attention to the bruising of the hemp- 
seed^ — one whole one may prove fatal, 
as these birds, having slender beaks, 
unfitted for husking so large a seed, 
are apt to get the shell between the 
beak and nostril, causing inflammation 
and death. During moulting give a 
little flax-seed (linseed) as a treat, and 
put a rusty nail in the water. Gold- 
finches are particularly fond of thistles, 
which, either through ignorance or 
carelessness, are however seldom given 
them. The ripe seed-heads arc to be 
gathered during July or August. Use 
for the purpose a sharp knife and stout 
gloves. They will keep well in any 
dry place, and afford gi-eat pleasure 
to your birds. Bechstein says, "A 
thistle-head delights the goldfinch ;" 
and, to anyone who has watched the 
bird eagerly engaged with one, this 
cannot be doubted. If the down flying 
about be found troublesome, cut it 
down to the top of the husk with a- 
sharp pair of scissors, leaving the 
seeds intact. 

For Linnets. — Canary seed, a pint ; 
rapeseed three-quarters of apint j hemp 



seed (whole), quarterof apint ; linseed, 
a pint. When moulting give a little 
maw-seed. 

For Chaffinches. — A pint of Canary 
seed ; half a pint of rape seed, and a/eiw 
whole hemp seeds mixed in. 

For Bullfinches. — Canary and rape 
seed in equal proportions, and one- 
fourth of hemp seed ; a little maw 
added when moulting. Be careful not 
to give too much hemp, as it turns the 
plumage black. A few unopened buds 
of the pear, apple, plum, cherry, or 
hawthorn trees in the Spring are a 
great treat 'to this bird ; the shade of 
any leaves of these trees over the 
cage in Summer is also grateful to it, 
as it is a wood-loving songster. 

The above are all chiefly gramnivo- 
rous birds, of the kind usually kept in 
the house ; for the food of the insect- 
ivorous such books as Bechstein's 
" Cage Birds" or Mudie's *' British 
Birds" should be consulted. 

Another kind of food, recommended 
for thrushes, robins, larks, linnets, 
canaries, finches, and most other sing- 
ing birds, and said to preserve them 
admirably in song and feather is made 
thus : — Knead together three pounds 
of split peas ground or beaten to flour, 
one and a half pound of fine crumbs 
of bread, the same quantity of coarse 
sugar, the raw yolks of six eggs, and 
six ounces of fresh butter. Put about 
a third of the mixture at a time in a 
frying-pan over a gentle fire, stir it 
until a little browned, but not burned. 
When the other two parts are done, 
and all cold, add to the whole six 
ounces of maw seed and six pounds of 
bruised hemp seed, separated from the 
husks. Mix. 

To clean birds* feet when dirty and 
neglected. — Some birds with every 
means granted them of bathing will 
not do more than splash a few drops 
over their heads and backs. The con- 
sequence of this (and the neglect of 
cleaning the perches constantly) io 
that the feet get coated with dirt, 
swell, and become so painful to the 
bird that he mopes. When this is the 
case fill a saucer with tepid- water and 
have ready a bell glass — (an ordinary 
glass shade if round will do) — one 



DOMESTIC PETS. 



293 



person must now quietly catch the 
bird and put it into the water in the 
saucer, another person putting over 
the shade on the withdrawal of the 
other's hand. If carefully done the 
bird will be little frightened and pro- 
bably at once begin to bathe. Keep 
him in the water till the dirt is soft- 
ened and removed, which should not 
take more than ten minutes. Quietly 
re-catch the bird and examine the feet, 
and if lumps remain remove gently 
with a camel's hair brush. Have a 
soft clean handkerchief on the bottom of 
the cage and replace him on it, having 
previously well cleaned and scalded 
the perches. If necessary, ; -,peat the 
operation after two or three days. 

Proper Treatment of Young Cana- 
ries. — No young birds should ever be 
removed, when carefully nursed by 
their parents, until they are at least 
five weeks old ; and their food should 
be changed gradually. They should 
then be placed in separate cages, and 
kept in a warm room, where there is a 
fine, steady song-bird, ready to act the 
part of " tutor." At this tender age 
their little throats will be found full 
of music— they being quite piano; 
their early notes being called "record- 
ing ;" and they readily copy, or imi- 
tate, whatever they hear. Hence, the 
great importance of putting them out 
to a good preparatory school. 

Talking Birds. — Parrots, Paro- 
quets, Mackaws, Cockatoos, and other 
foreign birds of this kind are fed on 
bread and milk, Indian corn and hemp 
seed mixed, scraps of raw meat, &c. ; 
but too much sugar is injurious. To 
teach them to talk, the room should be 
darkened and the birds talked to 
singly by its instructor. The Grey 
'^arrot is the best talker, and easily 
arns to pronounce words and even 
sentences it is accustomed to he^r fre- 
quently repeated. Ravens, Jackdaws, 
l^ays, Magpies, Starlings, and other 
I itive talking birds are all soft billed, 
'..1 rei|uire a rei:'ular su])ply of auimal 
oJ, bread, milk, and Avater. Both 
3se and the parrots are subject to 
caious diseases — as asthma, surfeit, 
rrhoea, atrophy, pip, &c, A rusty 
'n their watei*(a little cayenne for 



f.^rrot.,), stick-liquorice, chalk, or 
scraped root of white hellebore will be 
necessary ; but if your bird continues 
in, consult the bird-fancier. For at- 
tacks of vermin, to which they are 
all subject, an ointment of precipitate 
powder is necessary, or an infusion of 
tobacco water applied to the parts 
they are seen to peck and scratch. In 
confinement our English talking birds 
become very tame and teachable. 
They should be allowed to leav^ their 
cages, and very little training will ac- 
custom them to return to them at 
night. They have all a propensity for 
hiding their food and stealing bright 
things, as silver money, spoons, &c. 
Upon this peculiarity rests the interest 
of the old story of " The Maid and the 
Magpie." 

Bird Stuffing. — Most persons 
who keep birds and have the misfor- 
tune to lose one by death or accident, 
like to have it stuffed and set up to 
imitate life. The following directions 
by a Professor of the art of Taxider- 
my, will therefore be gladly accepted. 

Preparing the body. — Beginners 
should never attempt to stuff any bird 
smaller than a blackbird : the larger 
the specimen the easier it is to rtuff. 
First put a small quantity of (--^cton 
wool down the throat in order to pre- 
vent moisture escaping ' om the 
stomach : this is important, and must 
never be omitted ; then break the 
bones of the wings close to the body ; 
divide the feathers from the bottom of 
the breast-bone to the vent ; divide 
the skin in like manner. Do not punc- 
ture the abdomen ; raise the skin with 
the point of a penknife until you can 
take hold of it with your finger and 
thumb ; hold the skintight, and press 
on the body with a knife as the skin 
parts from it, putting the knife farther 
under until you reach the thigh ; break 
the thigh-bone close to the top joint, 
and push it gently up until you can 
take hold of the flesh. Now take the 
bone that is attached to the leg and 
pull it gently out, turning the skin of 
the leg inside out ; cut the flesh off 
close to the knee and skin as far down 
to the back as you can. Do the same 
with the othei side of the bird if any 



294 



TAKE MY ADVICE. 



damp escape from the flesh dry it tip 
with fresh bran. Put the skin on both 
sides out of your w&y with a small pair 
of scissors ; push the body up (the tail 
of the bird being held in your hand) ; 
cut the back through as close to the 
tail as possible (this must be done in- 
side the skin), then take the bird by 
the back-bone and gently push the 
skin down with your thumb-nail till 
you come to the wings; take as much 
flesh from the wing- joints as you can, 
and go on skinning till you reach the 
ears ; take hold of them close to the 
skull and pull them out. Take the 
eyes out, and be careful not to burst 
them, holding the skin with one thumb 
and finger while you pull the eye out 
of the skin with the other. After 
taking the eyes out, put as much cot- 
ton in the sockets as will fill them. 
Skin down to the beak very gently, cut 
the neck away from the skull, and also 
a piece of the skull to take the brains 
out ; anoint the skin with Becceur's 
soap, which may be bought at the 
chemists' ; put a little tow round the 
thigh bones to form the thigh, and 
gently turn the skin back again. If 
care has been taken, the loss of the 
body will make but little difference in 
the size of the bird. 

Setting up the body. — Get three wires, 
one as long again as the bird, the other 
two twice the length of the legs ; file 
them sharp at one end, bend the blunt 
end of the long wire, put some tow on the 
bend and squeeze it tight to fasten it, 
then twist the tow until it is about the 
size of the body ; do it as tight as possi- 
ble. Have some tow cut up small : get a 
strong wire, rough one point, and turn 
the other into a bow to hold in your 
hand ; take hold of some of the tow 
with the rough end, and push it up the 
neck ; this requires but a small portion 
of tow ; put some in the chest and a 
little all over the inside of the skin. 
Put the body-wire up the neck, and 
bring it out through the skull at the 
top of the head ; draw the body into 
the skin, and be careful not to stretch 
the neck ; then put the other wives 
through the centre of the foot up the 
legs, being careful not to break the 
skin : put enough wire inside the skin 



to push into the body to fasten the 
legs ; cut off a piece of the wire that 
has gone through the head, and put it 
through the tail into the body (under 
the tail, of course) ; open the eyelids, 
and put in the eyes ; mount the bird 
on a perch fastened to a small board, 
bend the legs, go that it will seem 
to stand in a proper position, be careful 
not to loosen the leg wires from the 
body, bring the feathers nicely to- 
gether between the legs, bend the 
neck, and put the head in the shape 
you think proper, then run a pin or a 
piece of wire through the butt of the 
wing and into the body, to keep it in 
its proper place. Should the bird be 
out of shape in places, raise the skin 
gently with a needle, put the feathers 
as straight as you can, put a pin in the 
breast, back, and under each wing 
near to the top of the thigh, fasten 
the end of some cotton to one of the 
pins, and gently wind it round the 
bird from one pin to the other ; put up 
the bird when you see that it is right. 
You had better let the specimen dry 
of itself, then bake it ; keep it free 
from dust, and it will dry in a fort- 
night. Spread the tail in a natural 
position, and when it is dry, unwind 
the cotton ; cut the pins close to t\\Q 
butt of the wing and head ; take out 
the others, and the bird is finished. 

An easier and less expensive way of 
preserving memorials of departed pets 
is by painting. 

Pictures of Birds with their natural 
feathers. — Take a thin, well-seasoned 
board and paste down on it smoothly 
a sheet of white drav/ing paper, and 
let it dry ; if the colour of the wood 
can be seen through the paper, paste 
down another sheet and so on until 
perfectly white ; let stand till quite 
dry ; then draw the figure of your 
bird as exactly as possible on the 
papered surface ; then paint what 
trees or groundwork you intend to seb 
your bird upon, also its bill and legs, 
leaving the rest of the body to be 
covered with its own feathers. Ke:ct 
prepare that jDart to be featliered by 
laying on thick gum arabic, dissolved 
in water ; lay it on with a large hair 
pencil, and let it dry; then lay <b 



DOMES Tia PETS. 



295 



second coat of gnm arabic, and let it 
dry ; and a third, and oftener, if j^on 
fiiid that when dry it does not form a 
good body on the paper, at least to the 
thickness of a shilling ; let it dry quite 
hard. When thus prepared, take the 
feathers off the bird as you use them, 
beginning at the tail and points of the 
•Vvings, and working upwards to the 
head, observing to cover that part of 
your drawing v/ith the feathers taken 
from the same part of the bird, letting 
them fall over one another in the na- 
tural order. Prepare your feathers by 
cutting off the downy parts about the 
stems, and the large feathers must 
have the insides of their shafts shaved 
off with a sharp knife or a piece of 
glass to make them lie fiat ; the quills 
of the wings must have their inner 
webs clipped off, so that in la.yingthem 
the gum may hold them by their 
shafts. When you begin to lay them, 
take a pair of steel pliers to hold the 
featliers in, and have some thick gum- 
water, and a large pencil ready to 
moisten the ground- work by little and 
little, as you work it : then lay your 
feathers on the moistened parts, which 
miist be just clammy, to hold the 
feathers. You must have prepared a 
great many small sugarloaf shaped 
leaden weights, which form by casting 
the lead into sand, in which shapes or 
moulds for it have been made by means 
of a pointed stick prodded all over the 
surface, having small holes to receive 
the melted lead. These weights will 
be necessary to set on the feathers 
when you have merely laid them on, 
in order to press them into the gum 
till they are fixed. Be cautious lest 
the gum comes through the feathers. 
Do not have your coat of gum too 
moist. When you have wholly covered 
your bird with its feathers, with a 
little thick gum stick on a piece of 
paper, cut round, of the size of an 
eye, which colour the same as the eye 
of the bird if you cannot procure a 
glass bead of the kind. When the 
wdiole is dry, dress the feathers all 
round the outline and rectify defects : 
then lay on it a sheet of clean paper, 
and a heavy weight, such as a book, to 
^ess it ; when dry preserve ia a glass 



frame, such as used for pieces of shell- 
work, stuffed fish, &c. 

Bess. — Management of. — Select for 
your hives a sheltered part of the gar- 
den, screened from the north and east 
winds, but open to the southern as- 
pect. Do not place the hives so that 
the sun strikes upon them too early, 
because bees must never be tempted 
to quit their hives in the heavy morn- 
ing dew, which clogs their limbs and 
impedes their flight. Place them, if 
possible, near a running stream, as 
they delight in plenty of water ; but 
if none is within their easy reach, 
place pa,ns of fresh water near the 
hives, in which mix a little common 
salt ; and let small bits of stick float 
on the surface, to enable the hee^ to 
drink safely, instead of slipping dovv^n 
the smooth sides of the vessel, to perish. 
Never place hives under a roof : it 
heats them., and induces the bees to 
form combs outside the hives, instead 
of sv/arming. Let the space before 
the hives be perfectly clear of bushes 
and other impediments to their move- 
ment. Bees, returning heavy laden 
and wearied, are unable to bear up 
against any object, should they hit 
themselves and fall. Trees and bushes 
in the vicinity are, however, advisable, 
as they present convenient spots for 
swarms to settle, which might other- 
wise go beyond sight or reach. In 
November remove your hives upon 
their stools, into a cool, dry, and shady 
room, or outhouse, where they will be 
protected as well from the winter sun 
as from the frosts. Warm days in 
winter often tempt bees to quit their 
cells, and the chilling air numbs and 
destroys them. Let them remain thus 
until February or March, should the 
spring be late and cold. It is not 
sufiicient to stop the mouth of the 
hive with clay ; the bees will soon 
make their way through it. Bees are 
subject to a disease like dysentery in 
the spring. Before you place the hives 
in their summer quarters, turn up the 
hive, and notice the smell procecdin\r 
from it. If the bees are healthy, i: 
will smell like heated wax ; but if dis- 
eased, like putrefaction. In this case, 
a little port wine, or brandy, mixed 



296 



TAKE MY ADVICE. 



with their food, will restore them. In 
the early spring feed them, and do the 
same when the flowers pass away in 
autumn, until they are taken into the 
house, then do not further disturb 
them. The proper food is beer and 
sugar, in the proportion of one pound 
to a quart ; boil it for five minutes. 
In May, bees begin to swarm, if the 
weather be warm. New and dry 
hives must be prepared, without any 
doorway ; the entrance must be cut in 
the stool. Sticks across the inside of 
the hives are of no use, and very in- 
convenient. Let. the hive be Avell 
washed with beer and sugar, before 
you shake the bees into it. After 
swarming, place it upon a cloth with 
one side raised upon a stone ; shade it 
with boughs, and let it alone till quite 
dusk, then remove it to the stool 
where it is to stand. 

A practical writer thus describes the 
process of chloroforming Bees : — "The 
quantity of chloroform" required for an 
ordinary hive is the sixth part of an 
ounce : a very large hive may take 
nearly a quarter of an ounce. My 
mode of operation is as folloi^s : — I 
set down a table opposite to, and about 
four feet distant from, the hive ; on the 
table I spread a thick linen cloth ; in 
the centre of the table I place a small 
shallow breakfast plate, which I cover 
with a piece of wire gauze, to prevent 
the bees from coming in immediate 
contact wit^ the chloroform ; and into 
this plate I pour the chloroform. I 
now quickly and cautiously lift the 
hive from the board on which it is 
standing, set it down on the top of the 
table, keeping the plate in the centre ; 
cover the hive closely up with cloths, 
and in twenty minutes or so, the bees 
are not only sound asleep, but, con- 
trary to what I have seen when they 
a.re suffocated with sulphur, not one is 
left among the combs ; the whole of 
lliem are lying helpless on the table. 
You now remove what honey you think 
lit, replace the hive in its old stand, 
and the bees, as they recover, will re- 



turn to their domicile. A bright, 
calm, sunny day is the best ; and you 
should commence your operations 
early in the morning, before many of 
them are abroad." Care must be 
taken that the dose is not too strong. 

Silkworms.— In this country silk- 
worms are kept simply for amusement. 
The eggs which produce the worm are 
hatched in May or June, unless arti- 
ficial heat brings them out at an earlier 
period. The eggs are about as large 
as mustard- seed ; and the worms, 
when first hatched, are very small ; 
but they feed on fresh lettuce and mul- 
berry leaves so voraciously, that in six 
or seven weeks they grow to their full 
size. 

When growing they shed their coats 
several times, each time assuming more 
delicate colours. They have nine 
holes on each side, through which 
they breathe. The silk is spun from 
two small sacks on each side, filled 
with a gummy substance v/liich be- 
comes silky as it dries. The worm 
never breaks his thread as he spins, 
and it is said one ball contains entire 
silk enough to reach six miles. These 
balls are called cocoons. 

.These answer the same purpose as 
the chrysalis of the butterfly ; and if 
they were let alone, a delicate white 
moth would eat its way out of each of 
them : but the holes thus eaten would 
break the silk in pieces ; therefore, in 
order to kill the moths, the cocoons 
are baked or scalded. Those that are 
reserved for eggs are laid aside in the 
dark on sheets of paper. As soon as 
the moth comes out of her cocoon, 
she lays her eggs and dies. A few 
minutes' attention each day, for six or 
seven weeks, is all that is necessary. 
One person can attend to fifty thou- 
sand. It takes two thousand worms 
to produce a pound of silk. Every- 
thing about them must be kept clean 
and sweet. They must have fresh 
mulberry leaves two or three times a 
day ; and must neither be covered 
with dew aor dried in the hot sun. 





Black Bantams. 



Feather Legged Bantams. 





Black Spanish Fowl?.. 



Cochin-China Fowls. 





(iAME Fowls. Speckled Hamburg Fowls. 

I'or ilie Mnnm^ifmetit of DflDiest'.c Fowls, seep. 289. 

To /ace p. 296. 



Xlf. DOMESTIC PESTS. 



Itats and Mice. — 1. Mix a few 

grains of powdered ntix vomica with 
oatmeal, and lay it in their haunts, 
observing proper precaution to pre- 
vent accidents. 2. Another method is 
to mix oatmeal with a little powdered 
phosphorus. ' 3. Dried sponge cut 
small, and dipped in oil of rhodium 
and honey, proves mortal to those 
that eat it, by distending their intes- 
tines. 4. Birdlime laid in the places 
which they frequent will adhere to 
their skins, and become so trouble- 
some as to make them leave their old 
quarters. 5. Balls made of a mixture 
of malt dust and butter, with a little 
of the oil of aniseeds, or rhodium, will 
allure them into a trap, when other 
baits have failed. 6. Having kneaded 
some wheaten flour or malt meal into 
a paste, when it becomes sour mix 
with it fine iron filings, and form the 
whole into balls ; then put them into 
the crevices or holes, and it will kill 
them. 7. Mix two or three grains of 
arsenic in a ball of dripping and flour, 
and strew several of these balls in the 
places most infested by the rats. 8. 
Another mode is to mix about a drachm 
of the poison in a dish with boiled po- 
tatoes, slices of bacon, &c. ; or to melt 
some cheese, and mix the arsenic with 
it. All these, however, have been 
known to fail, when arsenic, mixed 
with plain boiled potatoes, without 
any highly-flavoured food, has been 
efiectual. When it is found that the 
rats, for a considerable length of time, 
avoid one kind of bait, another should 
be tried ; and persons should not de- 
spair of their taking the poison even- 
tually because they avoid it for several 
days together, as they will sometimes 
do this, and then in a single night 
devour all the bait. 

Notwithstanding the efficiency of 
these poisons, and the numbers caught 
ir traps, a good cat will do more ser- 



vice in destroying and frightening 
away rats and mice than the whole 
list of poisons and all the traps that 
were ever made. 

In places where cats cannot safely 
be allowed — as cupboards, &c. — traps 
and poisons must, however, be em- 
ployed, and of those given above the 
strongest and best — thour/h very dan- 
ge7'ous — is strychnine, which is a very 
powerful preparation of nux vomica, 
mixed, a few grains nightly, with 
food. This is not easily detected by 
the rats or mice, and, if eaten, is in- 
stantaneously fatal. The greatest care 
must in all these cases be exercised, 
and servants or children should on no 
account be allowed to have anything 
to do with the preparation. It has 
been stated that vermin have a great 
aversion to the smell of garlic, and, if 
a clove or two of this vegetable be in- 
troduced into their holes, they will 
leave the place and seek some other 
haunt. 

Insects. — The Habits of Insects.^- 
The butterfly which lives on honey, 
and did live on leaves, lays her eggs 
on a twig. She seems to feel that 
honey will not suit her young, and 
that the leaves will wither and fall 
before another spring comes round. — 
The gnat, which lives in the air, and 
feeds on blood, lays her eggs on the 
surface of water ; and the sugar-loving 
house-fly knows that very different 
food is necessary for her young. —The 
nut-weevil chooses the embryo of the 
nut ; the goat-moth the bark of the 
willow; the rhipiphora braves the 
dangers of the wasp's nest ; the oestrus 
lays on cattle ; the ichneumon in cater- 
pillars ; the gall-fly in the still almost 
imperceptible bud ; and some insects 
even in the eggs of others. — Generally 
the larvae forage for themselves ; but, 
in some cases, the mother supplies her 
young with food. Thus, the solitary 



298 



TAKE MY ADVICE. 



wasp builds a cell and fills it with 
other insects. If, however, she im- 
prisoned them while alive, their strug- 
gles would infallibly destroy her egg ; 
if she killed them they would soon 
decay, and the young larvae, when 
hatched, would find, instead of a store 
of wholesome food, a mere mass of 
corruption. To avoid these two evils, 
the v/asp stings her victim in such a 
manner as to pierce the centre of the 
nervous system, and the poison has 
tiie quality of paralyzing the victim 
without killing it. Thus deprived of 
all power of movement, but still alive, 
it remains some weeks motionless and 
yet fresh. — But, perhaps, the ants are 
the most remarkable of all. They 
tend their young, they build houses, 
they make wars, they keep slaves, 
they have domestic animals, and it is 
even said that in some cases they cul- 
tivate the ground. 

Insect Poison. — Petroleum oil pos- 
sesses the highest efiicacy as a de- 
stroyer of all kinds of insects injurious 
to plants or animals, and the less puri- 
fied, and consequently the cheaper, it 
is the better. Thirty parts should be 
mixed with one thousand of water, and 
applied where required. Vermin of 
houses may be destroyed by intro- 
ducing into the holes or cracks a few 
drops of petroleum. — A solution (one 
to twenty of water) of carbolic acid, 
which is said to kill every insect from 
the size of a mouse downwards. It is 
also said that Russia leather drives 
away all manner of vermin if a small 
piece of it is worn near the person, or 
even kept in the pocket. 

Moths are very destructive, and, 
when suffered to make inroads into 
wearing apparel, &;c., are with diffi- 
culty got rid of. To preserve bla-nkets 
from them, fold the blankets up and 
lay them between feather-beds and 
niattrasses that are in use, imfolding 
them occasionally, and shaking them. 
Woollen stuffs, such as cloth cloaks, 
merino dresses, &c., are best placed in 
drawers, with sheets of papei', moist- 
ened with spirits of turpentine, laid be- 
tween them ; lavender -flowers, cedar- 
shavings, and cuttings of Prussia leather 
will also produce a similar effect. 



Damp harbours moths ; therefore 
great care should be taken in putting 
woollen things away for the summei-, 
that they have been well brushed and 
are perfectly dry. Furs should be 
occasionally taken out, shaken, beaten 
with a cane, and hung in the open air. 
Great care must be taken that they 
are dry when put away, but they must 
not be placed near the fire. Other 
methods are employed for the same 
purpose, such as laying a few pieces of 
camphor among the furs ; pepperr ig 
them with black pepper ; bitter apples, 
obtained of any chemist, are also placed 
in little muslin bags, and sewn over in 
several folds of linen, carefully turned 
in at the edges. 

Bugs. — Take of corrosive sublimate, 
two drachms ; spirits of wine, eight 
ounces. Eub them well together in a 
mortar until the sublimate is dis- 
solved ; then add half a pint of spirits 
of turpentine. This is an eff'ectual 
destroyer of bugs ; but, being a strong 
poison, great care should be taken in 
using it. Another plan is to rub the 
bedsteads well with soft soap or lamp 
oil. This alone is good, but, to make 
it more effectual, get sixpenny-worth 
of quicksilver and add to the mixture. 
Put it into all the cracks around the 
bed, and the pests will soon disappear. 
The bedsteads should first be scalded 
and wiped dry ; then lay on the mix- 
ture with a feather. Or, dip a sponge 
or brush in a strong solution of vitriol, 
and rub it over the bedstead. This 
will expel the bugs, and destroy their 
nits. Cleanliness, however, and fre- 
quent examination, will prove the best 
remedy. 

In houses infested with bugs — and 
sometimes old houses are so, in spite 
of all precautions — the following is an 
effectual cure. Take one pound of 
common lump brimstone, or sulphur, 
value twopence ; place it in an old iron 
saucepan, a^d put a piece of red-hot 
iron on it to set it on fire, having pre- 
viously filled up the chimney and 
every crevice ; allow the room to re- 
main closed about three hours. The 
fumes of the brimstone will smother 
every insect in the room ; repeat as 
often as required j b«s sure to leave no 



DOMESTIC PESTS. 



299 



children, birds, or donzestic animals in 
the room while fumigation is going on ; 
put a piece of iron or stone under the 
saucepan containing the brimstone, so 
as not to damage the floor. 

When bugs are in the walls and 
floors, all the crevices should be stop- 
ped with glazier's putty ; and, before 
the walls are re-papered, the old paper 
should be stripped off, and at least one 
coat of oil-paint be laid on. If they 
are in bedsteads, the bedstead should 
be taken to pieces, well washed and 
dried, and aqua-fortis laid with a 
brush in all the holes and crevices, or 
some size may be made and laid on 
with a brush ; this, when dry, is an 
eternal prison for bugs, and also for 
their eggs. Another very good plan 
is to put spirits of wine, or strong 
tobacco-juice, on every part of the bed- 
stead that is suspected, doing this by 
portions at a time and setting fire to 
it ; this will not injure even a polished 
bedstead, if the part be immediately 
rubbed up with a cloth covered with 
a little beeswax. Where bugs are 
Very numerous, and they are in situa- 
tions which cannot easily be got at, 
there is but one effectual remedy — 
fumigation, as above directed. 

Fleas. — Numerous remedies are re- 
sorted to by good housewives to get 
rid of and prevent the increase of this 
most prolific domestic torment ; but 
the best preventive and also remedy 
is great cleanliness. The rooms should 
be frequently washed, and the bed- 
clothes exposed to the free action of 
the outer air. A bit of camphor in 
the bed, or camphor sprinkled in the 
bed in powder — w^hich is made by 
dropping upon a lump of camphor a 
few drops of spirit, and then reducing 
it by the hand to powder — will pre- 
vent fleas from coming near the per- 
son. Another Remedy. — Sprinkle the 
floor with a decoction of wormwood ; 
hang near the bed a bag filled with 
dry moss, or lay therein some fresh 
leaves of pennyroyal sewn up in linen. 
As dogs and cats harbour fleas very 
much, they should not be allowed to 
come into bedrooms. 

Files maybe expelled by fumigation, 
and by various "preparations of fly- 1 



paper and fly-water. But as these are 
poisonous, they are dangerous where 
children are about. The following is 
efficacious, and without risk : — Piit a 
handful of quassia chips into a basin, 
and pour a pint of boiling water over 
them ; let them infuse for a time, then 
strain off the liquor, and add to it two 
ounces of ground black pepper, and a 
quarter of a pound of brown sugar. 
Put this mixture in plates or saucers, 
in places where the flies are most nume- 
rous. — Another effectiial method is : — 
Take a common drinking-glass and a 
slice of bread ; wet the latter, and 
turn down the glass upon it, so that 
the rim makes a deep groove. Llake 
a hole with your, finger through the 
bread, trim off the waste, and 
spread one side of it with treacle 
or sugar; half fill the glass with 
water, and fit on the cover of bread 
with the treacle side beneath. The 
bread-trap is now ready to be placed 
on the places frequented by flies. At- 
tracted by the sweet treacle, they will 
swarm down the hole and get caught ; 
others following will force them into 
the water, and thus, in the course of 
the day, the glass will get full. The 
curious fact is that the flies cannot 
return through the hole. Throw the 
doomed flies on the fire, or otherwise 
effectually destroy them ; if thrown 
on the dust-heap they will soon re- 
cover. The ordinary house-fly breeds 
year after year in the same dwelling ; 
and if, in the early spring, its eggs 
were carefully sought and destroyed, 
the nuisance of flies would soon be 
mitigated, if not abolished. The great 
meat-flies, or blue-bottles, are of a dif- 
ferent species. They breed principally 
in the yard or garden, live on decaying 
flesh and garbage, and come into the 
house in search of food. Whenever 
they alight on a piece of meat, they 
leave behind them an egg, which in a 
few hours developes into a disgusting 
maggot. Meat flies should, therefore, 
be destroyed without mercy ; a simple 
netting of black thread will prevent 
them entei'ing an open window. 

Coclcroaches and Crickets: — Cucum- 
ber peelings are said to destroy cock- 
roaches. Strew the fl.oor in that part 



300 



TAKE MT ADVICE. 



of tHe house most infested witli the 
vermin with the green peel cut pretty 
thick. Try it for several nights, and 
it will not fail to rid the house of 
them. 

Or, take a teacupful of well 
bruised piaster of Paris, mixed with 
double the quantity of oatmeal, to 
which add a little sugar ; then strew 
it on the fioor or in the chinks where 
they frequent, and it will destroy 
them. 

ivitchens invested with cockroaches 
may be cleared by employing a hedge- 
hog, which requires only bread and 
milk, and an occasional piece of raw 
meat or a dead bird. 

Beetles may be got rid of by half 
filling a basin or pie-dish with linseed 
oil, sweetened beer, or treacle, and 
setting it in such places as they are 
accustomed to frequent. Place two or 
three strips of wood slantingly from 
the dish or basin to the floor. At- 
tracted by the smell, the insects will 
venture up and be drowned on the 
other side. The drowned insects 
should be burned or crushed. An 
eminent naturalist tells us that his 
servant having removed one morning 
from the trap about two hundred 
cockroaches seemingly drowned, to 
make assurance doubly sure, poured 
over them boiling water, and then 
threw them in front of the house ; in 
less than three hours the influence of 
the sun had revived nearly the whole 
of them, and they were again crawling 
about in full vigour. The tenacity of 
life in the beetle tribe is very great. 
Many cats will eat cockroaches, but 
they do not thi'ive on them but become 
thin and languid, and sometimes die — 
poisoned ! 

Or, Place quicklime in the holes of 
the wall whence they issue, or scatter 
it on the ground. For trapping them 
the beetle- wafers sold in the shops to 
poison "black-beetles" are made by 
mixing equal weights of flour, sugar, 
and red lead ; but as these wafers are 
liable to be picked up and sucked by 
children, they are objectionable. 

Ants. — Houses infested with ants, 
black or red, may be disinfected by a 



little attention. A sponge is one of 
the best things . Sprinkle it with dry- 
white sugar : the sponge being slightly 
moist, it will adhere. The ants will 
go into the cells of the sponge after 
the sugar in large numbers, and can be 
destroyed in hot water, and the sponge 
squeezed out and sugared again, and 
returned to the closet for another 
haul, until all are caught. 

G-nats. — These troublesome insects, \ 
which are closely allied to the terrible ' 
mosquito. Both belong to the class of 
creatures whose mouths are furnished 
with bristly stings, included in flexile 
sheaths. They pierce the skin by 
means of tlie proboscis, in order to feed 
upon the blood, and, at the same time, 
inject a poisonous fluid, producing 
considerable inflammation and swell- 
ing. Their activity usually com- 
mences towards evening, or after 
sunset. The Laplanders use tar-cream 
to prevent the insects biting them, but 
that could scarcely be used in this 
country. The common Goulard water, 
scented with Eau de Cologne, is a 
good remedy in allaying the irritation, 
as also preventing the attacks. Gnats 
seldom or never freqxient rooms or 
houses where chloride of lime has been 
exposed. 

Sting of Bees. — Although the poison 
a bee emits when it inserts its sting, is 
proved to be a highly concentrated 
acid, the application of all alkalies 
will not neutralize the acid. The more 
gentle alkalies — chalk, or the "blue 
bag," are much more likely to efi'ect a 
cure, and cannot injure. The same 
person will be variously affected by 
the sting of a bee; at one time, scarcely 
any inconvenience will attend it ; at 
another, much swelling ; again, but 
little enlargement, although great pain,, 
&c. The eye suffers considerably, 
though in general the uneasiness is 
local ; but if the back of the ear be 
stung, there is frequently a general 
affection of the system ; sickness, gid- 
diness, numbness, nervous trembling, 
&c., &c., which will sometimes continue 
for hours. A draught of camphor 
jalap, and total repose, has beenknown 
to be beueflcial. 



XIII. ETIQUETTE AND MANNERS. 



Wliat is Etiquette? — Etiquette may- 
be defined as a code of unwritten laws 
vihich govern the manners of people 
living in polite society one towards 
another. Instituted in the days of 
chivalry, the etiquette of gentle man- 
ners has descended to us, and all who 
claim a right to be considered ladies 
and gentlemen have a direct interest 
in upholding the acknowledged rules 



of courtesy and good taste, and pre- 
venting so far as they can, the en- 
croachments gI vulgarity and iil- 
breeding. 

The English, like the French, Ger- 
mans and others, living under a mo- 
narchical form of government, study 
and observe carefully what is calle<l 
the Precedency of Ranks, which we 
here give for information : — 



English Table of Precedancy. 



Among Men. 

The King. 
Prince of Wales. 
Other sons of the Sovereign. 
King's Brothers, Nephews, and Cou- 
sins. 
Archbishop of Canterbury. 
Lord High Chancellor. 
Archbishop of York. 
Archbishops of Ireland. 

Lord Privy Seal. 

Lord Great Chamberlain. 

Lord High Constable. 

EarlMarshal. 

Dukes according to date of 

Patent. 

Marquesses ,, ,» 

Eldest Sons of Dukes. 

Earls according to creation. 

Younger sons of Dukes of Royal 

Blood. 

Viscounts according to date. 

Eldest sons of Earls. 
Younger sons of Marquesses. 
Bishops of London, Durham, and Win- 
chester and the other Bishops according 
to Seniority of Consecration. 
Bishop of Meath, and then all 
other Bishops of Ireland according to 
their Seniority of Consecration. 
Barons according to their Patents. 
Speaker of the House of 
Commons . 
Lord Commissioner of the Great Seal, 
(when existing). 



Among Women, 

The Queen. 
Princess of Wales. 
Daughters of the Sovereign. 
Queen's Sisters, Nieces, and Cou- 
sins. 
Wives of Dukes of Blood Royal. 
Wives of Dukes. 

Duchesses. 

Marchionesses. 

Daughters of Dukes. 

Wives of Eldest Sons of Dukes. 

Countesses. 

Wives of Younger Sons of Dukes of 

Blood Royal. 

Wives of Eldest Sons of Marquesses. 

Daughters of Marquesses. 

Wives of Younger Sons of Dukes. 

Viscountesses. 

Wives of Eldest Sons of Earls. 

Daughters of Earls. 

Daughters of Viscounts. 

Wives of Younger Sons of Earls. 

Wives of Eldest Sons of Barons. 

Daxighters of Barons. 

Wives of Knights of the Garter. 

Wives of Bannerets Roj^al. 

Maids of Honour. 

Wives of the Younger Sons of 

Viscounts. 

Wives of the Younger Sons of Barons. 

Wives of Baronets. 

Wives of Bannerets (if not Bannerets 

Roj'al). 

Wives of Knights of the Thistle. 



302 



TAKE MY ADVICE. 



Ainong Men, 
Treasurer 

Comptroller ) rxi tt i u 

Master of the Horse [ of the Household 

Secretaries of State being under the 

degree of Baron. 

Eldest Sons of Viscounts. 

Younger Sons of Earls. 

Eldest Sons of Barons, 

Knights of the Garter, the Thistle, 

and St. Patrick (being Peers). 

Privy Couneillors. 

Chancellor of the Exchequer. 

Chancellor of the Duchy of Lancaster. 

Lord Chief Justice of the Queen's 

Bench. 

Master of the Rolls. 

Lord Chief Justice of the Common 

Pleas. 

Lord Chief Baron of the Exchequer. 

Lords Justices of Chancery. 

Vice Chancellors. 
Judges of the Queen's Bench. 
Judges of the Common Pleas. 
Judge Ordinary. 
Barons of the Exchequer (if of the de- 
gree of Coif). 
Judge of the Court of Probate. 
Bannerets, made by the Sovereign in 
person under the Eoyal Standard, dis- 
played in an Army Eoyal in open 
war. 
Younger Sons of Viscounts. 
Younger Sons of Barons. 
Baronets. 
Bannerets not made by the Sovereign 
in person. 
Knights Grand Crosses of the 
Bath. 
Knights of the Star of India. 
Knights Grand Crosses of St. Michael 

and St. George. 

Knights Commanders of the Bath, and 

other Orders. 

Knights. 

Companions of the Order of the Bath, 

and other Orders. 

Esquires (those of the Bath and by 

Creation, are allowed precedence of 

all others). 
Gentlemen (entitled to bear Arms). 



Among Woinen. 

Wives of Knight Grand Crosses of the 

Bath. ■ 

Wives of Knights of St. Patrick. 

Wives of Knights Grand Crosses of St. 

Michael and St. George, 
Wives of Knights Commanders of the 

Bath. 

Wives of Knights Commanders of St. 

Michael and St. George. 

Wives of Knights Bachelors. 

Wives of Companions of the Bath. 

Wives of Companions of St. Michael 

and St. George. 

Wives and Daughters of Esquires ; viz. 

Wives of the Eldest Sons of the 

Younger Sons of Peers. 

Daughters of the Eldest Sons of the 

Younger Sons of Peers. 

Wives of Baronets' Eldest Sons. 

Da^lghters of Baronets. 

Wives of Bannerets' Eldest Sons. 

Daughters of Bannerets. 

Wives of Eldest Sons of Knights of 

the Garter. 

Daughters of Knights of the Garter. 

Wives of the Eldest Sons of Knights 

Grand Crosses of the Bath, and of 

St. Michael and St. George, and Wives 

of the Eldest Sons of other Knights 

of the said Orders, respectively. 

Daughters of said Knights. 

Wives of the Eldest Sons of Knights. 

Bachelors. 

Daughters of Knights Bachelors. 

Wives of the Younger Sons of the 

Younger Sons of Peers, 
Daughters of Younger Sons of the 

Younger Sons of Peers. 

Wives of Baronets' "^'ounger Sons 

Wives of Bannerets' Younger Sons. 

Wives of the Younger Sons of Knights 

of the Bath, and St. Michael and St. 

George respectively. 

Wives of the Younger Sons of Knights 

Bachelors. 

Wives of Gentlemen. 

Daughters of Gentlemen. 

Wives of Esquirc«. 
Daughters of Esqui/es. 



Members of Parliament, Officers of 
the Army and Navy, Esquires, Doctors 
of Divinity, Law and Medicine, Au- 
thors, Artists, Merchants, and others 



not engaged in retail trade, with their 
wives, sons, and daughters. In publio 
ceremonials — such as Coronations, 
WeddingB, Eunexals, the persona en- 



ETIQUETTE AND MANNERS. 



303 



gaged are ranged in the above order of 
precedency ; tiie actual rank being often 
reckoned by the office held rather than 
by birth. The ' ' untitled nobility" in- 
clude some of the oldest of the county 
families, esquires, yeomen, and landed 
proprietors ; after them come farmers, 
traders, operatives, and servants. 

For the information of those desir- 
ing to visit or to write to persons of 
rank in England we give the Ixodes 
of Address employed. 

To the Queen. — Commence your 
letter : — May it please your Majesty; 
or, Most Gracious Sovereign ; or, 
JSIadam. Throughout the letter say 
"Your Majesty," or "Your Ma- 
jesty's," instead of "you" or "yours." 
Conclude with the words : — I am, 
Madam, your Majesty's most faithful 
and most devoted subject, &c. The 
superscription is, " To the Queen's 
Most Excellent Majesty." 

To the Prince of Wales. — May it 
please your E/oyal Highness ; or, Sir. 
Conclude. — With the greatest respect, 
your Royal Highness' s most dutiful 
and devoted servant. Superscrivtion. 
— To his E-oyal Highness the Prince 
of Wales. 

Other Royal Princes and Princesses 
are addressed in the same form. 

Princes of the Blood Royal. — His 

Boyal Highness the Duke of ; Sir ; 

or, more formally, May it please your 
E.o_) .J Highness. 

Archbishops. — The Most Rev. His 

Grace the Lord Archbishop of ; 

My Lord Archbishop ; or. Your 
Grace. 

Dulces. — His Grace the Duke of 

. Addressed as, My Lord Duke; 

or. Your Grace. The eldest sons of 
Dukes and Marquesses take, by cour- 
tesy, their father's second title. The 
other sons and the daughters are 
styled Lord Edward, Lady Caroline, 
&c. 

Marquesses. — The Most Hon. the 

JSIarquess of . Addressed as. My 

Lord Marquess. 

Earls. — rhe Right Hon. the Earl 

of . Addressed as, My Lord. 

The eldest sons of Earls take, by 
coaitasy, their father's second title ; 



but the younger sons are only styled 
the Hon. William, &c. The dauu4i- 
ters, like those of Dakes and Mar- 
quesses, are known as Lady Mary, &c., 
and are addressed as My Lady. 

Viscounts. — The Right Hon. the 

Viscount . A3,dressed as, My 

Lord. The eldest sons of Viscoimts 
and Barons have no distinctive titles ; 
they, as well as the younger and the 
female branches of the family, are 
styled the Hon. Robert, Hon. Isa- 
bella, &c. 

Duchess. — The Right Hon. Lady 

, Duchess of . ^Ij Lady. 

Bishops. — The Right Rev. the TiOrd 

Bishop of . Addressed as, My 

Lord. 

Barons. — The Right Hon. Lord 

. Addressed as. My Lord. 

Baroness. — The Right Hon. Lady 

. Addressed, Madam. 

Privy Councillors. — The R.ight Hon. 

Sir Henry . Sir. 

Ministers of State.— The R.ight Hon. 
W. Ewart Gladstone, M.P., First 
Lord of the Treasury, &c. Sir. 

Commissioners. — To the R,ight Hon. 
the Lords Commissioners of Her Ma- 
jesty's Customs, &c. 

Clergymen. — The Rev. Joseph , 

D.D., M.A., &c. R^ev. and Dear Sir; 
Rev. Sir ; or simply. Sir. 

Legal Officials. — The Right Hon. 
the Lord Chancellor. My Lord. 

His Honour the blaster of the Rolls. 
Sir. 
The Eight Hon. the Lord Chief 

Justice of the . My Lord. 

To His Honour the Vice- Chancellor 

of ; or to the Pdght Hon. the 

Vice-chancellor . Sir. 

Puisne Judges.— On the bench only 
they are styled My Lord. Addressed 

as. The Hon. Mr. Justice . Sir. 

Navy and Army. — The Right Hon. 

Lord Viscount -, Admiral of the 

Blue. My Lord. 

Vice- Admiral Sir Edward . Sir. 

Rear- Admiral . Sir. 

Commodore Sir Henry , K.C.B., 

&c. Sir. 

Captain John , R.]!T., &c. Sir. 

Lieut. Alex. , R.N., &c. Sir. 

Field-Marshal Sir Lopez , K.G., 

&c. Sir. 



S04 



TAKE MY ADVICE. 



General Sir William , G.C.B., 

&c. Sir. 

Major-G enteral Kobert . Sir. 

Colonel the Right Hon. Earl of . 

My Lord. 

Colonel R. W , H.M. Eegi- 

ment of . Sir. 

To Major , H.M. 20th Foot, 

&c. Sir. 

Captain Pv , H.M. 32nd Foot, 

&c. Sir, 

Captain W. R , H.M. — Dra- 
goons. Sir. 

Lieut. William , H.M. 42nd 

Foot. Sir. 

Ambassadors and tJipAr Wives. — To 
His Excellency the Prince , Am- 
bassador Extraordinary and Plenipo- 
tentiary fi'om H.M. the Eihperor 
of . Sir. 

To His Excellency the Count de 
. Envoy Extraordinary and Mi- 



nister Plenipotentiary from H.M. the 
Emperor of Sir. 

To Her Excellency the Countess 
de . Madam. 

To His Excellency the Honourable 

, Envoy Extraordinary and 

Minister Plenipotentiary from the 
United States of America. Sir. 

To the Honourable Mrs. . Ma- 
dam. 

Puhlic Companies. — To the Gover- 
nor, Deputy Governor, and Directors 
of the Bank of England. Gentlemen. 

To the Chairman and Directors of 
the Bank. Gentlemen. 

To the Directors of the London and 
North- Western Railway. Gentlemen. 

Civic Authorities. -The Lo7-d Mayors 
are those of liondon, Dublin, and 
York. 

To the Eight Hon. the Lord Mayor 
of London ; or, To the Right Hon. 

Sir R. Thompson, Lord Mayor of . 

My Lord. 

To the Right Worshipful the Mayor 
of . Sir. 

To the Right Vforshipful J 

B- , Sheriff or Recorder of ; 

or, To Mr. Sheriff . Sir. 

To the Right Worshipful Alderman 
— -. Sir. 

In official documents, Aldermen, 
Recorders, and Justices of the Peace 
a-3 «tyled Right Worshipful. 



To the Plight Hon. the Lord Provost 
of Edinburgh. My Lord. 

To the Right Hon. the Lord Provost 
of Glasgow. Sir. 

To the Right Hon. the Lady Mayor- 
ess. Madam, 

To the Right Worshipful the Mayor- 
ess of Plymonth. Madam. 

Esquires. — This title is now given to 
all professional, legal, and other per- 
sons, as authors, journalists, artists, 
landed proprietors, merchants, &c. ; 
but it belongs of right to Queen's 
counsel, barristers, and attorneys, and 
others taking the rank of gentlemen, 

John Edward Lyttleton, Esq., 
M.D., F.L.S. Sir. 

S— W— , Esq., Attorney- at-Law. 

It is considered a mark of respect to 
add after the name of the person ad- 
dressed the word "Esquire," written 
in full ; and, where he possesses other 
titles, to add them, as — 

Edward Bolton, Esq., C.B., &c., &c. 

G. F. Parkes, Esq., F.R.S., &c. 

Our own modes of Address- 
ing Persons of Distinction — 

Although we live under a Republican 
form of government, there are many 
persons who have titles to their 
names, and not a few who are readily 
offended if these be disregarded in ad- 
dressing letters, &c. 

A clergyman should be addressed 
Rev. , Rev. Sir. 

A bishop, Rt. Rev. , Rev. Sir. 

Aphysician, Dr. , or , M.D., 

Sir. 

A lawyer, , Esq., Attorney-at- 

law. Sir. 

A Governor of a State, His Excel- 
lency , Sir. 

A Member of the Cabinet, a Chief of 
a Bureau, a Member of Congress, or a 
member of a state, senate, or house, 
Hon. Sir. 

Etiquette for Gentlemen. — 

The true and standai'd maxim of good 
breeding is courtesy ; you cannot be a 
gentleman until you constant]}^ practise 
kindness and gentleness. "Thought- 
fulness for others, generosity, modesty, 
and self-respect are the qualities whicii 



ETIQUETTE AN'D MANNERS. 



805 



make a real gentleman or lady, as dis- 
tinguished from the veneered article 
which commonly goes by that name." 
A vulgar man has freedom without, 
ease ; a gentleman ease without free- 
dom. 

Never altogether dispense with cere- 
mony, even among your most intimate 
friends. A general quiet observance 
of their wishes, and a desire to earn 
their good opinion — perfectly distinct 
both from stiffness and servility — will 
do more to win the respect and friend- 
ship of your associates than all the 
lavish expenditure and flattery too 
often used to the same end. 

In making a present let it be in ac- 
cordance with your known means and 
position, and offer it quietly and witti- 
out parade. Its value should be its 
usefulness or beauty, and not its mere 
money worth. 

In receiving a present do so with- 
out making extravagant speeches of 
thanks, as such would lead the giver 
to think a present from him or her 
was the last thing to be expected. 
On the other hand, let your acknow- 
ledgment be cordial and gratifying to 
the giver. 

Never keep your hat on in a theatre, 
whatever part of the house you may 
be sitting in. It incommodes the view 
of those behind you, and is a certain 
sign of bad breeding. 

In walking with a lady always place 
her on the side nearest the wall ; and 
in crossing any muddy road or path 
you lead the way, except in the case 
of a crowded road, when you should 
give the lady your arm to conduct 
her across. In such a case, un- 
less you were walking arm-in-arm be- 
fore, relinquish it when you have 
crossed. 

In walking alone, keep to the right. 

If a lady inquire the way, inform 
her, if you can, in as few and simple 
words as possible ; but do not, unless 
the way be difficult to find, or very 
near, presume to show her, as she 
very naturally would not like to walk 
by the side of a stranger. This re- 
mark does not apply to old ladies or 
very young girls. 

Avoid loud laughter or loud con- 
13* 



versation in all public places, and in 

the street. 

Should you accidentally come in 
collision — or jostle against — with any 
person in the street or elsewhere, apo- 
logize instantly, even though you were 
the offended party. The offence was, 
in all probability, unintentional, and 
you also may have been in some mea- 
sure to blame. 

In speaking of one gentleman to 
another, never, unless you both know 
him very intimately, speak of him in 

any other way than as Mr. ; and 

never, on any account, use the initial 

of his or her name, as Mr. C , Miss 

J . 

In introducing persons to each other, 
present the gentleman to the lady ; 
and, where both are of the same sex, 
the inferior in rank or position to the 
superior or elder. Always, when 
making the introduction, speak the 
names correctly and distinctly, and 
take care that each comprehends the 
name of the other. 

When introduced to a lady, or a 
superior in position or age, do not 
attempt to shake hands, but simply 
bow ; the advance, if made, must 
come from the other side. 

In meeting a friend accompanied by 
a lady, bow to him, and always raise 
your hat. 

Two gentlemen walking together, 
and meeting a lady known only to 
one, should both raise their hats. 

When you meet a lady in the street, 
turn and walk with her rather than 
stand. 

In morning calls it is usual to leave 
your card, when the family are an- 
nounced as "Not at home." 

The bearer of a letter of introduc- 
tion should deliver it personally, ac- 
companied by his card. In giving a 
friend a letter of introduction, be care- 
ful to leave it unsealed. 

When you receive a letter of intro- 
duction, if sent by post, acknowledge 
it immediately ; but, if the lady or 
gentleman introduced bring it in per- 
son, courteously receive her (or him); 
and then, if you wish to continue the 
acquaintance, give an invitation for 
another day, 



306 



TAKE MY ADViCB, 



In meeting a lady in the street you 
must not notice iier unless she first 
bows. This is imperative, except in 
the case of familiar acquaintances. On 
leaving a lady always bow and raise 
your hat. 

On meeting a male friend, shake 
hands ; an acquaintance, bow, or raise 
the hat ; to one much your superior, do 
both. 

Always be punctual ; never make 
an appointment you cannot keep ; and 
never break one unless from positive 
inability ; and, in the latter case, apo- 
logize. 

At dinners never be late ; at even- 
ing parties punctuality is not so im- 
portant. 

In paying a mere visit of ceremony, 
do not call before two or after five in 
the afternoon ; this general rule must, 
of course, be altered occasionally as 
circumstances dictate; and, unless in- 
vited for any particular purpose which 
will detain you, take your hat into the 
room with you. If any other visitor 
is in the room, the first visitor should 
leave early. 

On calling at a house to inquire after 
a sick friend or acquaintance, send in 
your card, and wait till the servant 
informs you of the state of his health ; 
then immediately leave. 

On no account enter a room — unless 
shown in by the servant or your friend 
meets you at the door — without first 
knocking and obtaining permission to 
go in. 

In paying an evening visit, should 
there be other people at the house, go 
in, but do not stay long, even if 
pressed to do so, unless on intimate 
terms. 

In dress be quiet, neat, and fashion- 
able, without going to extremes. 
Equally avoid singularity, staring 
colours, and large patterns. Neither 
dress above or below your station ; and 
always suitably to the time of day. 

Whenever you appear in public, 
wear gloves. 

It must be clearly understood that 
marriage puts a stop to all former ac- 
quaintanceships a man may have had, 
unless cards are sent — except in such 
cases where none are issued. 



JBe polite without being foppish, 
conciliatory without being servile, 
considerate without being anxious, 
truthful without being indiscreet, just 
without being severe, and genei-ous 
without being lavish. 

The Etiquette of the Dinner-table is a 
matter that can scarcely be taught. 
Be punctual in arriving, courteous and 
quiet while dining — moderate both in 
speech and in appetite. Only partake 
once of soup or fish ; take no wine or 
beer with soup ; do not eat fish with 
a knife (unless fish-knives and forks 
are provided), but ''use the fork in 
your right hand, and a small piece of 
crust (which leave on the plate when 
done with) in your left ; always break 
your bread, not cut or bite it ; when a 
plate is handed to you, keep it, and, 
without undue haste, commence eat- 
ing without reference to the others. 
It is usual to help the guests in regu- 
lar order. In the matters of finger- 
glasses, dessert, &c,, &c., **do at 
Kome as the Homans do." 

In the matter of giving dinners, do 
not invite more than you have com- 
fortable accommodation for ; be punc- 
tual in having dinner served, as wait- 
ing long in the drawing-room is most 
tedious ; be liberal %vitliou.t profusion 
or crowding ; be cool-tempered and at 
your ease, for nothing is more annoy- 
ing to the guests than to have tho 
faults of servants or children talked 
of, or the delay — which even with the 
greatest care does sometimes occur — 
commented upon. 

The hostess must be in the drawing- 
room at the appointed hour to receive 
her guests, and should, by the exer- 
cise of tact, endeavour to set iip a 
perfect understanding between them, 
and alleviate, as far as possible, the 
tediousness of the "drawing-room 
conversation. " 

On going down to dinner the hoist 
escorts the lady who is highest in rank 
or position, or to whom the greatest 
deference is due; he then seats her on 
his right hand, and intimates, quietly 
but distinctly, where the i-est shall 
sit. He should not seat relations — 
except man and wife — together, nor 
two of a sex, or profession, except 

20—2 



ETIQUETTE AND MANNERS. 



507 



where it is unavoidable. The host and 
hoitass occupy the top and bottom of 
'the table, the two most distinguished 
la<ly guests sitting on either side of 
- the former, and the hostess being sup- 
ported by the gentlemen of most con- 
sideration. Gloves should be worn in 
the drawing-room, and removed im- 
mediately upon taking yoiir seat at 
the dinner-table. 

Eat peas, currant-jelly, and all sorts 
of thick sauces with your fork. Use 
your dessert-spoon in eating curries, 
various of the softer made-dishes, 
puddings, and tarts ; the latter it is 
usiial to eat with a dessert-spoon and 
fork, the latter being in the left hand. 
In helping sauce or vegetables, do not 
put them over the meat, but care- 
fully just within the hollow of the 
plate. 

When dessert is served, assist the 
lady next you to some of the choicest 
of the fruit. 

The following, from a- very recent 
book of etiquette, is curious, and 
hardly necessary for our readers : — 

' ' Never smack your lips nor chirp 
with your mouth at or after dinner. 
])on't pick your teeth, nor insert your 
finger in your mouth. Use the butter- 
knife, not your own, when you help 
yourself or others to butter. Put the 
debris of fish, fowl, or meat on the 
corner of your own plate, not on any 
other, nor on the table-cloth. Do not 
be supplied with more than you can 
eat ; you will thereby avoid leaving a 
portion on your plate. If a junior in 
the company, do not speak much, nor 
attempt to lead the conversation. Do 
not carry anything to your mouth 
with a knife. If you cough, place 
your handkerchief to your mouth. If 
you have occasion to use your hand- 
kerchief, do not look at it afterwards. " 

"Do not ask anyone at table to assist 
you if there is a servant in attendance. 

"Never ask to be helped twice to the 
same dish, nor make remarks on qiial- 
ity or price of the articles on the table. 

"Always use the proper glass for 
each particular wine you drink. 

"Do not speak or drink with your 
mo'^tb full. 

" If asked by any of the company 



to drink wine, ahvays replenish your 
glass from the decanter, and bow. 
This custom is, however, almost out of 
date. 

"Never pick & bone with your 
finger." 

In accepting invitations, write at 
once. 

Always go in evening dress to din- 
ner parties. 

After a party call, or leave your 
card, within a week. 

The mode of serving dinner — what 
to give, how to carve and help it, as 
well as how to make and cook it — will 
be found under the section "Doinestic 
Cookery." 

EiiqueUe in TravfU'ng. — Do not 
take a seat in a railway-carriage or 
coach which you see has been engaged 
by any personal article being placed 
upon it, in consequence of the tempo- 
rary absence of the occupier. 

Do not whistle or hum offensive!}'-, 
nor make a noise with your stick, um- 
brella, or feet on the floor of the car- 
riage. 

Avoid smoking, unless you are in a 
smoking compartment, and not even 
then, without permission, if a lady be 
present. Avoid spitting. 

Do not put your foot on the oppo- 
site cushion, nor open or close the 
window if against the prevailing 
wishes of your fellow-travellers . 

Do not talk loudly, especially for 
any lengthened time, when others are 
present. This is a most irritating 
habit— most travellers prefer to travel 
quietly. 

The weather side of the carriage is 
that on which the rain beats or wind 
blows, and you can always claim to 
have that window shut. He who sits 
with his face to the engine, next a 
window, has usually the first claim or 
option of having it shut or open, un- 
less the latter interferes with the com- 
fort of the other passengers. 

Always open the door for a lady, 
and assist her in getting out and in. 

Never bribe railway - porters or 
guards. 

Avoid the use of the words "gent" 
or "party." 

If you have more newspapers than 



SOS 



TAKE MY ADVICE. 



one, or having perused the only one 
you have, OiTer it to your neighbour. 

Avoid placing your feet or legs in 
the way of your opposite fellow-tra- 
veller. 

Never insist on getting into a com- 
partment which is full, but ask per- 
mission to enter, if other parts of the 
train are full. 

If you are cultivating a moustache, 
avoid constantly trimming it with 
your fingers. 

It need hardly be said, never swear 
nor use profane language. 

ISTever insist on speaking to a fellow- 
traveller if he shows a disinclination 
to continue the conversation. 

If a lady enters a compartment that 
is full, offer her your seat, and stand 
until another passenger leaves. 

Never irritate a person who is the 
worse for liquor, and avoid conversa- 
tion with him. If a lady is annoyed, 
you are bound to interfere for her 
protection. 

Avoid interfering in the quarrels of 
relations or of husbands and wives. 

If on a long journey, with one or 
more in the same compartment, better 
to exchange a few commonplace obser- 
vations than preserve a demure silence 
and attitude. 

Do not fill up the seats with your 
portmanteau or carpet-bag, if they are 
likely to be required. 

Do not take a dog into the compart- 
ment without permission of the other 
passengers. 

When you enter a carriage, do not 
hold up your umbrella or stick, nor 
thrust it out — you are apt to injure 
others. Carry it suspended in your 
hand, and avoid placing it onthe^foot 
of any passenger when you get seated. . 

Make yourself always agreeable and 
obliging ; this will generally secure 
you an immediate return of good feel- 
ing and urbanity. 

Etiquette for Young Girls.— 
The motto of William of Wycham is, 
"Manners make the man." Manners, 
too, frequently make or destroy the 
happiness of ivomen more than we can 
imagine ; and what the young girl is, 
the woman is almost sure to become. 
iManner is, indeed, of infinite conse- 



quence, for it is an index of the mind. 
The professor of calisthenics and the 
dancing-master may drill the body 
into easy and graceful movements ; 
but what will these be if the actions 
lack courtesy, and the words gentle- 
ness. 

A polite child should enter the 
room with a bow or courtesy, which 
is the customary mode of shov/ing re- 
spect to strangers. She ought to go 
up to those who speak to her, answer 
their questions clearly and distinctly, 
and then sit down quietly. She ms.y 
hand round cakes, and make herself 
generally useful and agreeable ; she 
should, in fact, be seen but not heard, 
and certainly never take notice of any 
peculiarity in the dress, appearance, 
or manner of the visitor. 

Young ladies should always be civil 
to servants or inferiors, and always 
polite when asking anything of them. 
Haughtiness and ostentation should 
be avoided. 

Ladies' Toilet. — The hair should 
be carefully attended to, brushed night 
and morning, and kept clean ; a little 
oil may be rubbed into the roots oc- 
casionally ; and ought to be frequently 
cut, to prevent the ends from spatting. 

The nails should be kept clean with 
a brush and cut nicely, the skin at the 
roots being rubbed back every time 
the hands are washed. 

The teeth being a great ornament to 
the face, and of imqiiestionable value, 
should be carefully attended to ; wash 
with a brush after each meal with 
tepid water, or occasionally rub with 
a fine towel. Notice the first appear- 
ance of decay, and have it stopped by 
a good dentist. 

Etiquette for Ladies. — It is 

absolutely essential that a lady should 
conform strictly to the usages and 
rules of society, and what in a gentle- 
man would be a venial offence against 
good taste and good breeding, would 
bring ridicule upon a lady movixig in 
the same class. 

Therefore, it is indispensable that a 
lady should observe all proper forms 
and rules, without being either cere- 
monious or fastidious — avoiding alike 



ETIQUETTE AND MANNERS, 



S09 



affectation and vulgarity, prudery and 
insincerity. 

Be moderate in everything, and 
never try to appear anything but 
what you are ; be gentle and affable, 
and never seek to win by any other 
weapons than simplicity, honesty, 
dignity, and gentleness . 

Dress neatly and plainly before din- 
ner, and, even when full-dressed, 
avoid all extremes of fashion and or- 
nament. 

On no account appear, even to break- 
fast, in those hideous abominations 
called curl-papers. If you use them, 
take them out of your hair before pre- 
senting yourself. 

Upon a first introduction, whether 
to a lady or a gentleman, and even 
until the acquaintance be intimate, a 
graceful inclination of the head is all 
that etiquette demands. 

In travelling, should a gentleman 
address you respectfully and cour- 
teously, you may politely but coolly 
reply ; but such acquaintanceships 
must invariably cease where they 
commence. If the manner of speaking 
to you be in any way wanting in con- 
sideration and respect, preserve abso- 
lute silence, and, as soon as possible, 
move away. 

If you are in any difficulty do not 
hesitate to apply to any gentleman for 
assistance, but be careful to word your 
request in the plainest and simplest 
terms, combining politeness with pru- 
dence. 

In ordinary friendly calls, dispense 
as far as possible with ceremony and 
formality, without overstepping the 
bounds of propriety and self-respect. 

If the person you are visiting be 
preparing to go out, or to sit down to 
i ible, leave quickly, even if invited to 
remain. 

A visit of ceremony should not last 
more than a quarter of an hour, and 
you should not remove either bonnet 
or shawl. You should retire easily 
and quietly, as soon as possible after 
the arrival of other visitors, but do 
not let it appear that their arrival is 
the cause. When they are feeated, 
take leave of your hostess, and bow 
to the guesta. 



Children, dogs, and other impedi- 
menta ( !) must not be taken with you 
on visits of ceremony, though, of 
course, among intimates this hard and 
fast rule is greatly relaxed. 

In wa.lking through the street be 
careful to walk neither too fast, which 
is ungraceful, nor too slowly, which is 
indecorous . 

On receiving a visit of ceremony, 
rise and advance, offering your visitor, 
or visitors, seats, and then give your 
entire attention to them until the 
short visit is at an end, being careful 
neither to flatter nor to neglect your 
guests. On a ceremonious visit it ia 
not the custom, unless the visitors are 
from the country, to ofier refreshment, 
but this rule varies. When your visi- 
tors rise to leave, ring the bell for the 
servant to open the street-door, and 
accompany them to the door of the 
room and no farther. 

Punctuality in returning visits is 
absolutely necessary. 

A married lady had better not speak 

of ''My husband," but " Mr. f 

and should observe the same rule in 
speaking to lady friends of their hus- 
bands. Never address a young lady 
as "Miss," without the addition of 
the name; but say "Madam," or 
"Miss ." 

In meeting a gentleman in the street 
whom you desire to recognise, bow 
slightly, but do not stop. He will 
then, if the acquaintance warrant it, 
turn and walk with you for a few 
yards. A lady is not obliged by eti- 
quette to recognise a gentleman in the 
street if she does not wish to do so. 

If a lady meet a gentleman in the 
country, or in a park or square, she 
may, however, stop and speak. The 
rule as to this must, of course, be re- 
gulated by the intimacy of the ac- 
quaintance. 

Letter Writing. — A letter 
should be polite, courteous, clear, 
simple, and written with appropriate- 
ness to the subject. A good legible 
handwriting is an essential accom- 
plishment. 

Use good, but plain and undeco- 
rated paper and envelopes, avoiding 
tJie extremes in the sizes of envelopes* 



310 



TAKE MY ADVICE. 



Do not be more formal than is abso- 
lutely necessary, but keep studiously 
from the vulgarity of a "free-and- 
easy " style, 

Remember that a written letter is 
an important document, and a harsh 
word or expression contained in it 
may be a lasting annoyance, or worse . 
In all cases put the date and address 
on the letter, as well as the name of 
the person addressed, and let your 
signature be plain and distinct. 

In writing to a stranger on any 
matter requiring a reply, enclose a 
stamped addressed envelope. 

Do not use wafers — wax or adhe- 
sive envelopes are more respectful, 
and in good taste. 

Commence your letter— "Sir," or 
" Madam ;" and, if more intimate, 

"Dear Madam," or "Dear Miss ." 

A lady should not address a gentle- 
man other than as ' ' Sir," unless the ac- 
quaintance is both long and intimate. 
Conclude — " I am. Sir ;" or " I am, 
Madam, yours sincerely ;" or, more 

familiarly, "I am, dear Mrs. ^ 

very sincerely yours." 

Ceremonious notes, written in the 
third person, should be brief and to 
the purpose. Do not sign such notes. 
or use the first person anywhere in 
them . 

Etiquette of the Ball-room. 
— On entering you must, in the first 
place, find your hostess and make 
your obeisance. A gentleman must 
not dance frequently with one lady, 
nor must he engage her too many 
dances in advance. In private balls 
where there are no programmes, en- 
gagements should not be made until 
the dance is announced. In private 
balls, also, a lady has no option but to 
dance when asked, or sit out that 
dance. When the dance is over, the 
gentlemen takes the lady to a seat, or 
ofi"ers her refreshment. Where there 
is a regular supper, the gentleman 
must take down his last partner, and 
sit beside her; or, if there be only 
room at the table for the ladies, he 
finds her a seat, and stands behind 
her. If, however, the hostess request 
him to take down another lady, he 
must do so, first finding an escort for ' 



his last partner. The time for making 
yiour appearance at a public ball varies 
according to the faslaon and custom 
of the place ; you cannot do wrong, 
however, by presenting yourself be- 
tween ten and eleven. For a private 
ball, the invitations usua.lly specify 
the time. Your dress must be simple 
but elegant ; and remember, that to 
married ladies only belongs the privi- 
lege of attiring themselves in those 
elaborate ball costumes which are at 
once the delight and envy of their 
younger sisters . 

Evemng Pa.rties.— At these, as 
well as at balls, a room must be pro- 
vided by the hostess for the unrobing 
of her lady guests. The ordinary but 
d'elightful amusements of dancing, 
music, and singing are proceeded mth 
under the mild despotism of the host 
and hostess. W^hen private theatri- 
cals are given, the ladies invariably 
have the front seats. The hostess 
usually commences the dancing with 
the greatest stranger, or the most 
honoured guest. In leaving make as 
little fuss as possible, bowing slightly, 
if either be close to you, to the host 
or hostess, but making no other sign 
of departure. When, however, there 
is a general break-up, your leave- 
taking may be more marked. Do not 
omit to call and express your thanks 
and gratification to your hostess. This 
call should be made some morning 
within a week after the entertainment. 

Tiie Etiquette of Courtship. 

— It is useless here to attempt any 
supervision or dictation on "choice" 
and "selection;" and we can only say 
that cartful but delicate and private 
inquiry must be mutually made, and an 
introduction obtained either through 
some mutual friend, and a relative — 
as brother, father, or uncle — of the 
lady. On no account should the in- 
troduction be obtained in any other 
way. There are hundreds of proper 
and acknowledged means of bringing 
young people together, — as balls, par- 
ties, pic-nics, &c. — without resorting 
to any violent or presumptuous me- 
thods. 

Domesticated habits personal Tieat- 



ETIQUETTE AND MANNERS. 



3U 



ness, a sound knowledge of cookery 
and tlie other domestic arts, and good 
taste are above all the merely orna- 
mental accomplishments. 

And, as to the conduct of one to- 
wards the other, let the young man 
be sincere, gentle, and considerate, 
and the girl confiding, single-hearted, 
kind, and discreet ; and their own 
hearts will tell them better than any 
set forms or rules how to please and 
to be just to each other. Let neither 
be over- warm nor over-cold ; let the 
lady respond to the gentleman's ad- 
vances, and do no more ; and let 
mutual confidence grow with mutual 
esteem and love, till the time comes 
when the man feels he may with some 
confidence plead his cause with the 
fair enslaver. 

It has been well said that an offer of 
marriage is the highest and purest com- 
pliment a man can pay to a woman ; 
and, therefore, it should be treated 
with the greatest consideration. 

When a proposal is made which 
cannot, from any real and sufficient 
reason, he accepted, let the refusal be 
gentle but firm, and if there be any 
real bar — as a prior engagement — let 
it be said delicately, but at the same 
time unmistakably. Where the cause 
of the refusal is simply on the account 
of "lack of love," no definite reason 
need be given, but the refusal must 
still be most courteous and gentle. 
And here a word to the ladies : — More 
lives have been wasted, more misery 
and heart-ache caused, more despe- 
rately foolish resolves made, and pro- 
p jects carried out, through light and 
causeless refusals than from all the 
ill-assorted marriages in the world. 
It is a woman's duty, when an offer 
of marriage is made to her, to take all 
the circumstances of the case into 
earnest consideration ; to weigh every 
tittle of evidence for and against her 
lover ; to remember that his happi- 
ness is doubtless resting on her reply ; 
that of all women he has chosen her ; 
and then, if she feel herself forced to 
refuse, let her be brief, be candid, be 
firm, be compassionate. 

If she can accept, let her allow no 
false modesty stay her lips, but, with 



all delicacy and candour, avow her 
preference. Hemember — 

"True love's the gift which God has given 

To man alone beneath the heaven. 

* * » * • 

It is the secret sympathy. 
The silver link, the silken tie. 
Which heart to heart, and mind to mind. 
In body and in soul can bind." 

No man should content himself with 
simply an avowal of love, bitt he 
should distinctly and in terms offer 
marriage ; he may be as eloquent as 
he pleases, but there must be no pos- 
sible doubt or misinterpretation of his 
meaning. A model proposal was that 
of Verdant Green : — "Patty — my 
dear Miss Honeywood — I love you ! 
Do you love me ?" followed directly 
by a confidential and loving talk of 
marriage and future arrangements. 

-Long engagements are most unde- 
sirable, as oftentimes the lady gets 
weary of the monotonous dulness of 
her life, shut out, as she must be, from 
a great deal of the amusement in which 
her sisters and friends indulge. She 
is like a picture in a gallery with the 
ominous word "Sold" upon it; people 
admire it with a sort of envious re- 
straint, thinking all the time the pur- 
chaser had better take it away to graco 
his own home. 

When an engagement has fairly 
commenced, the gentleman should, by 
every means in his power — avoiding 
fussiness and conspicuous attention — 
endeavour to strengthen in the lady's 
heart the love and respect for him 
which caused her to accept his prof- 
fered hand. He should let every one 
see, by his manly and chivalric de- 
ference to her lightest wish or inclina- 
tion, their relative positions ; and, at 
the same time, avoid all appearance of 
"possession," or of monopolizing her 
time or thoughts. No woman likes to 
seem constrained to devote all her at- 
tention to her lover, no matter how 
much she really cares for him. Let 
there, however, be no neglect, no 
broken appointments, no unpunctu- 
ality, no paltry excuses : remember 
that, whatever is apparent, an en- 
gaged girl is constantly thinking of 
her future. And it is natural she 



312 



TAKE MY ADVICE. 



should do so, for, notwithstanding allj 
that is said of "woman's rights," herl 
position in life is clear and evident ; 
and what higher honour is possible in 
this world than to be man's helper, to 
whom he tui'ns at every trouble, whose 
smile is his best reward, whose kiss 
his greatest incentive ? What brighter 
prospect is possible than to possess 
the power to wJn over by a kind word, 
and to establish a man wavering be- 
tween right and wrong ? 

It is the gentleman's prerogative to 
urge on the time for the marriage, 
but to the lady exclusively belongs 
the right of fixing the exact day. 
This important point being settled, 
the domestic arrangements as to the 
future home of the young couple, &c., 
are made ; and it is usual for the lady's 
mother to provide the table-linen, 
house-linen, &c., and the future hus- 
band the house and its furniture. 

Clioice of a Husband,— As 

few ladies are privileged to initiate 
proposals in reference to spouses, di- 
rections may only be given with respect 
to the acceptance of offers. Do not en- 
courage the advances of a gentleman 
who is believed to have jilted a lady ; 
you owe this to your sex and to society. 
Never believe any one whose protesta- 
tions of love are intense at first sight; 
you may better judge the sentiments of 
the man who loves you by his manner 
than by his words. Should a gentle- 
man select you for attentions in pre- 
ference to others, you are justified in 
recognisinghis kindly disposition; with 
a little encouragemenb he is likely to 
become your lover. Do not coldly re- 
ject the advances of any respectable 
person who honours you with his pro- 
posals; the timid suitor may prove a 
most worthy one, and anyhow you owe 
an acknowledgment of courtesy to all 
who indicate towards you respect, or 
friendship, or affection. Your good 
sense will teach you to prevent any one 
whom you do not intend to marry pro- 
secuting his advances so far as to neces- 
sitate your giving him a repulse. If a 
handsome present is sent you by a gen- 
tleman whom you cannot accept as a 
lover, return it at once, with a frank 



expression of your appreciation, accom- 
panied by a regret that you cannot re- 
tain so valuable a gift. In general you 
may look with favour on those gentle- 
men whom jouY papa invites frequently 
to his table, and mamma rejoices to 
introduce to her evening parties. If 
a suitor is known to be intemperate, 
or is understood to be fast in his habits, 
reject his offers, and on no account be 
entrapped by his professions of refor- 
mation. He is not a hopeful lover 
whose tastes even verge on dissipation. 
His habits may improve, but do not 
stake your happiness upon the chance. 
Do not despise a lover because he is 
poor, — but if he is poor and lacks ap- 
plication, he will not suit you as a 
husband. "I propose to marry your 
daughter," said a young medical prac- 
titioner to a citizen who had amassed 
a fortune by industry. ' ' Marry my 
daughter, sir ? what have you got to 
keep her with ?" " My lancet only, " 
said the young physician, " but I mean 
to iise it." "You shall have her," 
said the father, struck by the young 
man's expression of decision. 

Let our yoiing lady readers attend 
to these parting hints. 1. Let your 
accepted lover be some years your se • 
nior ; you will respect him ail the more 
hereafter. 2. Do not marry a vulgar 
rich man ; he will not elevate you 
much in the social world, and any little 
advantage in this way will be more than 
negatived by your having to endure 
manners which are unpleasant to you. 
3. Break off an engagement with a 
suitor who proves of fitful humours — 
cheerful to-day, and moody or morose 
to-morrow. How could you spend a 
lifetime with one of moods so variable ! 
These are too often premonitory of 
chronic ailment, some disease of the 
brain. 

Choice of a Wife.— Marriage 
is the most important step in life. An 
imprudent union is the cause of life- 
long misery, while a judicious alliance 
is the greatest of temporal blessings. 
He who mai-ries rashly is a fool. Early 
marriages are to be recommended 
where the parents of both parties are 
satisfied, where there are proper means 



ETIQUETTE AND MANNERS. 



313 



of support, and where the young lady 
is of prudent and economical habits. 
As a rule, a man under twenty-one 
should not venture upon matrimony, 
and no time has been lost should he 
not marry till thirty. In choosing a 
wife, every man should be guided by 
such counsels as these : — 1. Remark 
the lady's temper. No extent of ac- 
complishments will compensate for the 
lack of amiability. A lady who an- 
swers her mother petulantly will prove 
a thorn in her husband's pillow. If 
she quarrels with her companions at 
school, she will certainly scold her 
servants and vex her children. If she 
is susceptible of slights before marriage 
she will after it be liable to jealous 
humours and other unpleasant freaks. 
2. Beware of flirts. A girl who bids 
for admiration, and has smiles for 
every one, should be met upon her 
own terms. Marriage with the heart- 
less is not to be thought of. 3. Never 
dream of marriage with one of extra- 
vagant habits. A clergyman bent 
on marriage dined with a friend 
who possessed three marriageable 
daughters. Before dinner he had been 
at a loss as to which of the young 
ladies he should propose to. Towards 
the close of the meal cheese was pro- 
duced, and each of the three sisters 
took a portion. Before eating, the first 
pared her morsel, the second scraped 
hers, and the third took the cheese 
Just as it was. The visitor was no 
longer at a loss : he proposed to the 
lady who, cleanly without being extra- 
vagant, scraped her cheese. Let every 
suitor carefully remark as to his ad- 
mired one's views concerning domestic 
expenses and personal attire ; if in the 
parental home she is heedless of out- 
lay, he may be satisfied that her pro- 
fusion will be boundless when she is 
admitted into her own. 4. The lady 
who exhibits sordid inclinations is un- 
suitable as a wife ; she would introduce 
meanness at your family hearth, and 
your friends would not invite her to 
their homes. If the object of your 
aflfections has a wise father and a dis- 
creet mother, you may make your 
proposals with full confidence that, 
14 



should your suit prevail, your future 
partner will be "a crown to her hus- 
band." 

Dress of the Bride. — This is of course, 
much regulated by fashion ; but white 
or light-coloured material, with lace 
veil and orange flowers, is considered 
the most appropriate. 

Dress of the Bridegroom. — Ordinary 
morning costume, or black coat and 
trousers, and white waistcoat and 
neckcloth. Satin waistcoats and ties 
are not thought proper on the occa- 
sion. The groomsman should be simi- 
larly attired. 

Dress of the Bridesmaids. — ^Unmar- 
ried ladies usually act as bridesmaids ; 
they should be costumed in light silk, 
with flowers and ribbons to match. 
To them is assigned the duty of cut- 
ting up the bride-cake, and generally 
taking charge of the wedding break- 
fast and the guests. 

Wedding Guests generally appear in 
the morning costume worn at concerts, 
&c. It is usual for some of them to 
attend the church, but they seldom 
go except by invitation. 

Bright and gay morning costume is 
the most suitable style for gentlemen, 
and white or very light dresses for 
lady guests. The customary evening 
dress for gentlemen is, however, per- 
fectly admissible. 

Wedding Cards. — Though fashions 
are continually changing with regard 
to wedding-cards, the plainer they are 
the better. Silver-edged cards, or 
cards tied together with a silver cord, 
are quiet and pretty. Sometimes 
one card only is used, with the names 

Mr. and Mrs. on it, or the 

lady's card, with her maiden name, is 
also placed in the envelope. 

The bridesmaids are entrusted with 
the forwarding of the cards and bride- 
cake to the friends of the young couple, 
and a day is usually nai^^ed on the 
card on which to receive their con- 
gratulations "At Home." 

A much-to-be-commended fashion 
has of late years been largely adopted 
of dispensing with the use of wedding- 
cards. V^'^hen this is so, the friends 



314 



TAKE Mr ADVICE, 



are at liberty to call as soon as they 
please after the return from the honey- 
moon. These various calls, whether 
by invitation, or simply as morning 
calls, must be returned by the bride 



and bridegroom ; or, if that is not 
possible, by the bride and her chief 
bridesmaid; and, with the return of 
these visits, the ceremonial congratu- 
lations and thanks come to an end. 



THE I^AXTGUAGE OF FLOWERS. 

In various countries the language of flowers — or rather, intimations con- 
veyed from person to person by means of combinations of flowers — ^is well 
understood. 

" In Eastern lands they talk in flowers, 

And they tell in a garland their loves and cares; 
Each blossom that blooms in their garden bowers. 
On its leaves a mystic language bears." 

The following list of flowers and their sentiments will enable anyone to 
understand the system : — 



Flowers. 
Acacia, Rose 

„ White or Pink 

„ Yellow 
Acanthus 
Amaranth 
Amaryllis 
Anemone 
Apple Blossom 
Arbor Vitse 
Arune (Wake Robin) 
Auricula 

„ Scarlet 
Bachelors' Buttons 
Balm 

Basil, Sweet 
Bay Leaf 
Bay Tree 
Bay Wreath 
Bee Orchis 
Belladonna 
Betony 
Bindweed 
Birch 

Birdsfoot, Trefoil 
Bittr. Swt. NightshadeTruth 
Blackthorne Difficulty 

Blue Bell Constancy 

Blue Bottle (Centaury) Delicacy 



Sentiments. 
Platonic affectiop 
Elegance 
Secret affection 
Artifice 
Unchangeable 
Pride 
Sickness 
Temptation 
Unchanging friendship 
Ardour in pursuit 
Painting 
Avarice 

Single blessedness 
Sympathy 
Hatred 

I change but ia dying 
Glory 

Reward of merit 
Industry 
Silence 
Surprise 
Humility 
Gracefulness 
Revenge 



Box 

Bramble 

Broom 

Bryony 

Bulrush 

Bur 

Buttercup 

Butterfly Orchis 

Cactus 

Camellia 

Candy Tuft 

Canterbury Bell 

Cardamime 

Carnation 

„ Striped 
„ Yellow 

Centaury 

Chamomile 



Stoicism 

Envy, Remorse 

Neatness 

Prosperity 

Docility 

Importunity 

Childishness, riches 

Gaiety 

Warmth 

Uupretended excellence 

Architecture 

Acknowledgment 

Paternal error 

Woman's love 

Refusal 

Disdain 

Felicity 

Energy in adversity 



Flowers. 
Cherry Tree 
Cherry, White 
Chestnut 
Chickweed 



Sentiments. 
Education 
Deception 
Luxury 
Rendezvous 



Chrysanthemum, Red I love 
White Truth 
Yellow Slighted love 



Cinquefoil 

Cistus, or Red Rose 

Clematis 

„ Evergreen 
Clover, Red 
Cloves 
Cockscomb 
Columbine 

„ Purple 
„ Red 
Coriander 
Cowhlip 
Cranberry 
Cresses 
Crocus 
Crow Foot 
Currants, Bunch of 
Cypress 
Dahlia 
Daisy 

„ Double 

„ Michaelmas 

„ Red 
Dandelion 
Dittany 
Dock 

Dog's Bane 
Dragon Plants 
Ebony 



Beloved daughter 

Popular favour 

Mental beauty 

Poverty 

Industry 

Dignity 

Singularity 

Folly 

Resolute 

Anxious and trembling 

Concealed merit 

Pensiveness 

Cure for heart-ache 

Stability 

Abuse not 

Ingratitude 

You please all 

Mouruing,despair,death 

Instability 

Beauty, iunocence 

Participation 

Cheerfulness in old age 

Beauty 

Oracle, coquetry 

Birth 

Patience 

Deceit 

Snare 

Darkness 



Eglantine (Sweet Briar)Poetry 



Elder 

Elm 

Endive 

Everlasting Pea 

Everlasting Thorn 

Feunel 

Fern 

„ Flowering 
Flax 



Zealousness 

Dignity 

Frugality 

Lasting pleasure 

Solace in advers'ty 

Force 

Sincerity 

Fascination 

Domestic iudnst:-/ 



ETIQUETTE AND MANNERS. 



315 



Fhwera, 


Sentiments. 


F!oioer». 


Sentiments. 


Forgft-rae-not 


Forget-me-not,true love 


Nightshade 


Sorcery, witchcraft 


Foxglove 


Insincerity, a wish 


Oak Leaf 


Bravery 


Gentian 


Virgin pride 


Oats 


Music 


Hawk weed 


Quicksightedness 


Olive 


Peace 


Hawthorn 


Hope 


Orange Trecj 


Generosity 


Heart's Ease, Pnrple 


You occupymythoughts 


Orange Blossom 


Your purity equals 


Wild 


Live in idleness 




your loveliness 


Heath 


Solitude 


Ox Eye 


Patience 


Heliotrope 


Devoted to you 


Osier 


Frankness 


Hellebore 


Calamay 


Pansy (Heart's Ease) 


You occupymythoughts 


Hemlock 


You will cause my death 


Parsley 


Feasting 


Hemp 


Fate 


Passion Flower 


Belief 


Holly 


Foresight 


Pea, sweet 


Respect 


Honeysuckle 


Bond of love 


Peach Blossom 


1 am your captive 


Hop Blossom 


Injustice 


Pear Tree 


Affection 


Horse Chestnut 


Luxuriance 


Penny Royal 


Flee away 


Hyacinth 


Sport, amusement 


Peony 


Anger, a frown 


Indian Cress 


Resignation 


Periwinkle, Blue 


Pleasure of memory 


Iris, Yellow ■ 


Passion, fire 


Peruvian Heliotrope 


Intoxicated with plea- 


Ivy 


Friendship 




sure 


Jasmine, or Jessamine 


Amiability 


Pheasant's Eye 


Sorrowful remembrance 


Jonquil 


Atfection 


Phlox 


Unanimity 


King Cup 


Wish to be rich 


Pimpernel 


Change, assignation 


Laburnum 


Forsaken 


Pink 


Boldness 


Larch 


Audacity 


„ Carnation 


Woman's love 


Larkspur, Double 


Haughtiness 


„ Indian Double 


Always lovely 


„ Pink 


Fickleness 


„ Variegated 


Refusal 


Laurel, Mountain 


Ambition, glory 


Plane Tree 


Serious 


Lavender 


Distrust, assiduity 


Plum Tree 


Perform your promises 


Lemon Blossom 


Fidelity in love 


Polyanthus 


Pride of riches 


Lilac, Purple 


First emotions of love 


„ Lilac 


Confidence 


„ White 


Modesty 


Pomegranate, Flower 


Mature elegance 


Lily, White 


Purity and sweetness 


Poppy, Red 


Consolation 


Lily of the Valley 


Return of happiness 


„ Scarlet 


Fantastic extravagance 


Lime, or Linden Tree 


Conjugal fidelity 


Primrose 


Early youth 


Lion Wort 


Confidence 


„ Evening 


Inconstancy 


liobeli a 


Arrogance 


„ Red 


Unpatronized merit 


London Pride 


Frivolity 


Privet 


Defence 


Lotus Flower 


Estranged love, silence 


Queen's Rocket 


Fashionable 


Love in a Mist 


Perplexity 


Ragged Robin 


Wit 


Love Lies Bleeding 


Hopeless, not heartless 


Ranunculus, Garden 


Rich in attraction 


Luceru 


Life 


Rocket 


Rivalry 


Lapine 


Voraciousness 


Rose, Cabbage 


Love's ambassador 


Lychnis 


Religious enthusiasm 


„ Champion 


Deserve my love 


Madder 


Calumny 


„ Christmas 


Relieve my anxiety 


Maid Wort 


Tranquillity 


„ Damask 


Youthful Love 


Magnolia 


Love of nature 


„ Deep Red 


Bashfulness 


M aiden Hair (Fern) 


Discretion 


„ Guelder 


Touch of life 


Maize 


Plenty 


„ Moss 


Confession of love 


Mallow 


Mild disposition 


„ Musk 


Capricious beauty 


Mandrake 


Rarity 


„ Cluster of 


You charm me 


Maple 


Reserve 


„ Red (bud) 


Youth and beauty 


Marjoram 


Blushes 


« „ (full) 


Beauty 


Marsh Mallow 


Humanity 


„ Thoruless 


Ingratitude 


Mavygold 


Chagrin, pain 


„ White 


Heedless of love 


„ African 


Vulgai'-minded 


„ „ (withered) 


Forgetfulness 


„ Garden 


Jealousy & uneasiness 


„ York & Lancaster Uni on of sentiment 


Mignonette 


Your qualities surpass 


Rue 


Disdain 




your beauty 


Rush 


Docility 


Mint 


Virtue 


Saffron 


Marriage 


Mistletoe 


Obstacles to be over- 


Sage 


Esteem 




come 


Saint John's Wort 


Ariimosity,superstition 


Moss 


Ennui, recluse 


Scabious, Sweet 


Widowhood 


Mountain Ash 


Prudence 


Scarlet Lychnis 


Sunbeamed eyes 
Ligh t-hear tedness 


Mulberry Tree 


Wisdom 


Shamrock 


Mustai'd Seed 


Indifference 


Snap Dragon 


Presumption 


Myrtle 


Love 


Snowdrop 


Refinement 


Narcissus 


Self-esteem 


Sorrel, Wild 


Wit ill timed 


Nastertium 


Patriotism 


Southernwood 


Jest, bantering 


Nettle 


Cruelty, slander 


Speai-mint 


Warmth of sentiment 


„ Stinking 


Slander 


Speedwell 


Fidelity 



316 



TAKE MY ADVICE. 



Flowers. Sentiments. 

Star of Bethlehem Guidance 
Star Wort After- thought 

Star Wort (Michaelmas 

Daisy) Welcome to a stranger 

Stock (Gilly Flower) 



Straw (broken) 

„ (whole) 
Sunflower 
Sweet Basil 
Sweet Briar (Eglantine) I wound to heal 
Swt. Sultan (Centaury) Felicity 



Lasting beauty 
Rupture 
Union 

Haughtiness 
Good Wishes 



Sweet William 

Sycamore 

Tansy 

Ten- week Stock 

Thistle, Common 

„ Scotch 
Thorn, Branch of 
Throat Wort 
Thyme 



Gallantry 

Curiosity 

Besistance 

Promptitude 

Austerity 

Retaliation 

Severity 

Neglected beauty 

Activity 



The first principle to be observed in 
tlie construction of the floral love-letter 
is that the pronoun / or tne is expressed 
by inclining the flower to the left, and 
the pronoun thou or thee by sloping it 
to the right ; but when represented by 
drawings on paper, those positions 
should be reversed, as the flower 
should lean to the heart of the person 
whom it is to signify. The articles a, 
an, and the may be expressed by 
tendrils — the first by a single ten- 
dril, the second by a double tendril, 
and the third by one with three 
branches. 

The second rule is that, if a flower 
presented upright expresses a particu- 
lar sentiment, when reversed it has a 
contrary meaning. Thus, for example, 
a rose-bud upright, with its thorns 
and its leaves, means, "I fear, but I 
hope. " If the same bud is returned, 
held downwards, it signifies, *'You 
must neither hope nor fear." But, if 
the thorns be stripped off, it expresses, 
"There is everything to hope." De- 



Flowers. 

Traveller's Joy 

Tree of Life 

Tulip, Red 

„ Variegated 
„ Yellow 

Venus's T^ooking-j 

Venus's Fly-trap 

Verbena 

Vine Leaf 

Violet 

Wallflower 

Wheat 

Willow 

„ Weeping 

Woodbine 

Woodserrel 

Wormwood 

Xanthium 

Yew 

Zmnia 



Sentimenta, 
Safety 
Old age 

Declaration of love 
Beautiful eyes 
Hopeless love 
Flattery 
Deceit 
Sensibility 
Intoxication 
Faithfulness 
Fidelity in misfortune 
Prosperity 
Freedom 
Forsaken 
Paternal affection 
Joy in absence 
Sorrow in absence 
Rudeness 
Sadness 
Absence 



prived of its leaves it signifies, "There 
is everything to fear. " Thus the ex- 
pression may be varied of almost all 
the flowers by changing their position. 
The flower of the marygold, for ex- 
ample, placed on the head, signifies 
" Trouble of spirits ;" on the heart, 
*' Trouble of love ;" on the bosom, 
"Weariness." The pansy, held up- 
right, denotes ** Heart's ease ;" re- 
versed, it speaks the contrary ; when 
presented upright it is understood to 
say, "Think of me ;" but when offered 
pendant, it means, "Forget me." And 
thus the amaryllis, which is the em- 
blem of pride, may be made to express 
"My pride is humbled," or "Your 
pride is checked," by holding it down- 
wards, either to the left or the right, 
as the sense requires. In the same 
manner, the wallflower, which is made 
the emblem of fidelity in misfortune, 
if presented with the stalk upwards, 
would insinuate that the person was 
considered no friend to the unfortu- 
nate. 



COMBINED AND COMPOXTITD SENTIMENTS. 



Sentiments. Flovjers. 

Anxious and trembling Red Columbine 
Esteem and love Strawberry Tree 

Grace and eloquence Yellow Jasmine 
Pleasure and pain Dog Rose 

Purity and sweetness White Lily 



Sentiments. 
Beautiful eyes 
Beloved daughter 
Good wishes 
Rejected addresses 
Retirement enjoyed 



Sentiments. Flowers. 

I change but in dying Bay Leaf 
I desire to please Mazereon 

I feel all my obligations Lint 
I live for thee Cedar 



PERSONAL SENTIMENTS. 

Sentiments 



I love 

1 wound to heal 

I am lor ever thine 



Flowers. 
Variegated Tulip 
Cinquefoil 
Sweet Basil 
Ice Plant 
Hare or Blue 



Flowers. 
Red Chiyaduthemum 
Eglantine 
Dahlia 



I am poor but happy Vernal grass 



ETIQUETTE AND MANNERS. 



317 



Sentiments. .Flowers. 

I am resolved to win Purple Columbine 
I am your captive Peach l^lossom 

My bane I my antidote ! White Poppy 
My compliments Iris 

You occupymy thoughts Purple Violet, Pansy 
You please all A Bunch of Currants 

You are always lovely Double Indian Pink 



Sentiments. Flowers. 

You are all tl i at i s lovely Austrian Kose 
You are intoxicated 

with pleasure Peruvian Heliotrope 

You have no claims Pasque Flower 
Your qualities surpass 

your loveliness Mignonette 



DANCING. 



The dances most popular in America 
are quadrilles, of four, eight, or six- 
teen ; and round dances, as waltzes, 
polkas, mazourkas, varsovianas, ga- 
lopades, schottisches, and country 
dances — of which last there are many 
varieties, including the Highland reel 
and Koger de Coverley. It is impos- 
sible to properly teach the steps of 
these dances on paper. They must be 
learned by seeing them performed by 
a dancing-master, and regularly prac- 
tised with a partner, before a lady or 
gentleman becomes perfect enough to 
take part in a round dance at a party 
or public ball. 

French Terms used in 
Banciug. 

A la fin. — At the finish. 

A vos places. — To your places. 

Balancez.~S>&t to partners. 

Balancez en moulinet — The gentlemen join 
right hands with partners, and set in the form 
of a cross. 

Balancez en r<md.—£i\\ join bands and set in a 
circle. 

Balancez quatre en ligne. — The four dancers 
set in a line, holding both bands. 

Chaine Anglaise. — Rigbt and left. 

Ghaine Anglaise double. — The right and left 
double. 

Chaine des dames. — Ladies' chain. 

Chaine des dames double. — Double ladies' 
chain, which is performed by all the ladies 
commencing at the same time. 

Ghassez d droite et a gattche.—Moy^ to the 
right and left. 

Ghassez croisez, tous les huit, et dechassez. — 
Gentlemen all change places with partners, 
and back again. 

Centre partie pour les autres. — The other 
dancers do the same. 

Demi chaine Anglaise. — Half right and left. 

Demi moulinet. — The ladies all advance to 
t'.ie centre, giving right hands, and return to 
places. 

Demi promenade.— Half promecade. 

Drmi tour a quatre.— Foux hands half round. 

Dos-a-dos — The two opposite persons pass 
loiiixi each other. 

£n avant deux, or en avant et en arrUre. — The 



first lady and opposite genfeman advance and 
retire. 

En avant quatre et en arri&re. — The four oppo- 
site persons advance and retire. 

En avant trois deux fois. — Advance three 
twice. 

Grande promenade tous les huit. — All the 
eight dancers promenade. 

Le grand rond.—A\\ join hands and set in a 
circle. 

Les dames en moulinet. — Ladies right hands 
across, half round, and back again with left. 

La grande tour de rrnid. — All join hands and 
dance quite round to places. 

La meme pour les cavaliers. — The gentlemen 
do the same. 

Pas d'Allemande. — The gentlemen turn their 
partners under their arms. 

Pas de Basque. — This step is peculiar to 
Southern France, and bears a strong resem- 
blance to the step of the redowa. 

Betraversez, — Return to places. 

Retraversez en donnant la main gauch, — The 
two opposite recross, giving left hands. 

Tour a coin.— Tuvn the corners. 

Tour des mains. — Turn partners. 

Traversez. — The two opposite persons ex- 
change places. 

Traversez deux en donnant la main droite — The 
two opposite exchange places, giviug right 
hands. 

Quadrilles.— TAe First Set. 

Figure 1. Le Pantalon. — Right and left; 
set and turn partners; ladies' chain; half pro- 
menade, and half right and left. 

Figure 2. L'Ete. — Leading lady and oppo- 
site gentleman advance and retire ; chassez 
right and left; cross over to each other's 
places; chassez right and left; re-cross, and 
turn partners. — Double L'Ete. Both couples ad- 
vance and retire, and cross over ; advance and 
retire again; cross, chassez to right and left, 
balancez and turn partners. 

Figure 3. La Poulb.— First lady and oppo- 
site gentleman cross over, giving right hands, 
back with the left ; balancez four in a line, and 
half promenade ; two advance and retire twice ; 
four advance and retire ; half riglit and left. 

Figure 4. La Trenise— First couple ad- 
vance twice, leaving the lady at left of opposite 
gentleman, and first gentleman retires; two 
ladies cross over and change sides, while first 
gentleman passes between them up the centre ; 
the same repeated to places; set and turn part- 
ners. 

Or, Figure 4. La Fasxobalb. — This ia 



313 



TAKE MY ADVICE. 



nsnally substituted for Trenise, but the two are 
never danced in the same quadrille. The first 
couple advance twice, leaving the lady oppo- 
site ; the three advance and retire twice ; first 
gentleman advances twice, and set; hands 
four half round, and half right and left. 

Figure 5 La Finale. —All change sides and 
back ; leading lady and opposite gentleman ad- 
vance and retire; chassez right and left ; cross 
over ; chassez right and left ; re-cross and turn 
partners ; ladies' chain; all set in a cross, gen- 
tleman outside; all turn partners to places; 
finish with grand promenade. — Or, all prome- 
nade or galop ; advance to centre, and retire ; 
half promenade ; advance four, retire, and re- 
turn to places ; ladies' chain, and grand prome- 
nade. 

Each of the figures is repeated by each set 
of partners. Trenise and Pastorale are substi- 
tuted one for the other at the pleasure of the 
dancers, but both are not danced, the First Set 
consisting of five and not six figures. The best 
known quadrille is Payne's First Set, but the 
musicof every quadrille is arranged in precise 
time, so that no confusion arises; the music^ 
indeed, greatly assisting the dancers. 
The Lancers. 

Figure 1. La Rose.— First lady and opposite 
gentleman advance and retire; advance a se- 
cond time and turn in the centre; top couple 
lead between the opposite couple, returning 
outside ; set to coiners, and turn. 

Figure 2. La Lodoiska.— First couple ad- 
vance and retire; advance a second time, leave 
the lady in the centre and retire ; set and turn 
partners; advance and retire in two lines, and 
turn partners to places. 

Figure 3. La Dok«et. — First lady advances 
and stops opposite gentleman ; salute and re- 
tire to places, turning to the riglit, four Indies' 
bands across; turn opposite gentleman; re- 
cross with right hands and turn partners. 

Figure 4. L'Etoii,e. — First couple advance 
to the couple on the right and salute ; tnra 
round to the couple on the left and same ; ik«B 
chassez croisez, leading couple returning to 
places, right and left with opposite couples. 

Figure 5. Les Lanciebs. — Grand chain, first 
couple promenade in the centre and face off the 
figure, the side couples falling in behind ; all 
chassez across and dechassez ; all cast off, 
ladies to the right, gentlemen to the left; meet 
partners and lead up the centre ; fall back in 
two lines, advance and retire in two lines; 
turn partners to places. 

Grand promenade at the end. 

The Caledonians. 

Figure 1. The two leading couples hands 
across and back ; set to partners and turn ; 
ladies' chain ; half promenade half right and 
left. The other two couples repeat this. 

Figure 2. First gentleman advances and re- 
tires twice ; all set at corners and turn, each 
lady passing into the next lady's place ; having 
changed partners all promenade round. The 
second, third, and.fourth gentlemen repeat this 
figure ; then all will have regained their 
places. 

Figure 3 First lady and opposite gentleman 
advance and retiie twice, turning in centre, top 
couple leading between the opposite couple, re- 
luruiug outside; set at corners and turn; all 



advance and retire twice, in a circle, with 
hands joined ; repeated by the other couples iu 
succession. 

Figure 4. First lady and opposite gentleman 
advance and stop; their partners immediately 
do the same ; both couples turn partners to 
places; ladies to the right, each into the 
other's place; gentlemen to the left, each into 
the other's place; repeat; promenade to places 
and turn partners; other couples repeat the 
figure in succession. 

Figure 5. Leading couple promenade round 
inside the figure; the four ladies advance and 
retire; the four gentlemen do likewise; all set 
to partners and turn ; grand chain, half round ; 
all promenade to places, and turn partners; 
all chassez croisez; repeated by the other 
couples in succession. 

Promenade for finale. 

Parisian Quadrille. — Danced as in 
First Set by any number of ladies and 
gentlemen, arranged, couple by couple, 
in two lines. 

Double Quadrille. — Danced by four 
couples, double sides and ends. 

Figure 1. Le Pantalon. — Top and bottom 
couples right and left, while the side couples 
dance chaine Anglaise outside them. All four 
balancez to partners. The four ladies hands 
across, and back to places. Half promenade, 
top and bottom couples chaine Anglaise, whilst 
side couples grande chaine round them. 

Figure 2. L'Ete.— Top lady, and ladyon her 
right, with their opposite partners, perform 
L'Ete (ea'-h forming a semicircle to the left ia 
crossing over to opposite places). The side 
couples repeat the figure. 

Figure 3. La'Podle — The top lady, and 
lady on her right, with opposite gentlemen, 
set in two cross lines. Side couples do like- 
wise. 

Figure 4. La Pastoealb.— Top and bottom 
couples dance La Pastorale with the two 
couples on their right. The latter do likewise 
with top and bottom couples. 

Figure 5. La Finale. — All galopade round. 
The top and bottom couples galopade forwards ; 
and, whilst they are retiring, the side couples 
advance, and as they retire, top and bottom 
couples galopade to opposite places. Side 
couples do the same. Top and bottom couples 
re-advance; and, while they retire, the side 
couples re-advance, and as they retire, top and 
bottom galopade back to places. Side couples 
do likewise. Double ladies' chain, and galop, 
ade round. Side couples repeat the figure, 
which finishes with a galop all round. 

Spanish. Dance.— All stand in 
two lines, as for a country dance, ex- 
cept that — 

The first gentleman is on the ladies' side, 
and the first lady on the gentlemen's side. 
First gentleman and second lady dance to each 
other, and change places, while first lady an-l 
second gentleman do same; first gentleman 
and lady dance to each other, and changi^ 
places, while second gentleman and lady do 
same ; first gentleman and second l^dy dance 
to each other, and change places, while first 



ETIQUETTE AND 1^ ANDERS. 



319 



lariy and spcond gentleman do same; first gen- 
tleman and second lady dance to each other, 
and chanf^e places; all four then join hands in 
the centro, and change places, in the same 
order as before, four times; all four pousette, 
leaving the second lady and gentleman at the 
top, as in a country dance; the first couple re- 
peat the same figure with every succeeding 
couple to the end of the dance. When there 
are many couples in this dance, it can be com- 
menced in several places by reversing the po- 
sition of the lady and gentleman at (say) every 
fourth couple. 

The Polka. —The step of the 
polka is simple enough when once 
learned. 

It consists merely of three steps and one 
rest. The gentleman commences with a slight 
spring on his right foot, at the same time 
sliding the left food forward. This is the first 
niovement(the toeof the left foot being pointed 
outward, and the heel pointed towaids the 
right foot). The right foot is then brought up 
to the left with a slight spring, the left foot 
being at the same time raised. This is the se- 
cond movement. Then fall on the left foot, 
raising the right foot behind, which is the 
tiiird movement. After a rest of one quaver, 
spring with the left foot, and slide the right 
forward, thus reversing the movement. The 
polka is danced in couples all round, across, 
aud up and down the ball-room, the gentleman 
holding his partner by the hand and wa^ist, and 
the lady resting her left baud on her partner's 
shoulder. 

The Schottische is a popular 

round dance. 

The Couples stand as in the polka. The gen- 
tleman commences with his left foot, and slides 
it forward ; brings up the right toot to the 
place of ihe left toot, again sliding the left for- 
ward; springs or hops on the left or forward 
foot; repeats this movement to the right, be- 
ginning with the right foot, sliding it forward, 
bringing up the left foot to the place of the 
right, and sliding the right forward again, then 
hopping on the right. The lady makes her 
corresponding steps in time to the music. The 
movement then changes into a series of double 
hops and a double rotation. Spring twice on 
the left foot, turning half round ; twice on the 
right foot, turning half round ; twice again on 
the left foot, turning half round ; and then 
twice again on the right foot, turning half 
round. Tiien begin as before, and so proceed 
in a series of circles right round the room. 

The Waltz. — All the waltz steps 
— valse a deux temps, redowa, valse a 
trois temps, &c. — must be learned of a 
master ; or, better still, of a partner 
who will patiently waltz with you till 
you are sufficiently au fait to waltz 
with a stranger. The things to be 
avoided are hurry, anxiety, and awk- 
wardness. 



Waltz Cotillon.— Take places as 
for a quadrille. 

First couple waltz inside; first and second 
ladies advance and cross, and cross with a 
waltz step; first and second gentlemen the 
same; third and fourth couples follow; and 
first and second couples waltz to places, aa 
also do the third and fourth. The side couples 
separate and join hands with top and bottom 
couples, forming four in a line; all advance 
and retire twice; then all cross and turn; re- 
advance and retire twice, and re-cross over to 
places. The four couples then waltz round to 
places. Grand chain; gentlemen remaining in 
their places, ladies passing under the arm of 
each gentleman till they have regained their 
places. This completes the figure, which ia 
repr'ated four times, each couple in succession 
taking the lead. 

Circassian Circle is danced in 

couples round the ball-room, the ladies 
at the right of the gentlemen ; the first 
and second couples leading off thus : — • 
Right and left dancers set and turn 
partners ; ladies' chain ; waltz ; and 
so on right round the circle. The 
dance may be commenced at several 
places. 

2je Galop.— The galopade is gene- 
rally danced towards the end of the 
evening, or as the conclusion to a 
waltz, by any number of couples. 
The gentleman commences with his 
left foot, and the lady with her right ; 
each making eight short sliding steps, 
and then half turn ; again advance 
and half turn, varied with a valse a 
deux temp step. 

Country Dances are nearly all 

danced, without any particular step, 
to quick music. The following is one 
of the easiest and most popular : — 

Merrie England. — 

Four lines of sixes — three ladies and three 
gentlemen; the ladies on the right of the geu^ 
tiemeu ; three sets of four, hands across and 
back again, balancez to partners, and tuin to 
places. Riglitand left and back airain; Indies' 
chain and back again; all advance and retire, 
advance a second time, and the leading couples 
pass through to face the third line; then begin 
again until first couple arrive at the bottom of 
the dance. 

Polka Country Dance. — Dancers 
form two lines— ladies on the right, 
gentlemen on the left. Top lady and 
second gentleman set a polka step, 
and cross into each othei-'s places ; 
second lady and top gentleman repeat 



820 



TAKE MY ADVICE. 



same to places. The two couples 
polka down the middle and back again. 
Same repeated till bottom couple are 
at top, and so on at pleasure. 

The Triumph. — This good old- 
fashioned country dance is at once 
graceful and attractive. 

The dancers stand in two rows — ladies on 
one side, gentlemen on the other. First lady 
and gentleman dance down the middle and up 
again ; then the lady passes down the dance 
with the next gentleman, followed by her 
partner. The two gentlemen now lead the lady 
np between them, each taking her by one hand, 
and holding their other hands above her head; 
pousette all round, and repeat figure till all the 
ladies have been taken in triumph through the 
dance. 

Highland Reel. — This, more or less, 
is the general reel of the English, 
Irish, and Scots ; except that the 
latter adopt the Highland step, which 
cannot be taught on paper. The 
dancers, in parties of three or four — a 
lady, or two ladies back to back, be- 



tween two gentlemen, in line to form 
one reel — chassez and form the figure 
eight, the gentlemen changing places 
at each turn of the figure eight, and 
dance to partners ; and continue the 
figure according to the time of the 
music. 

Sir Roger de Coverley. — This, the 
mejr riest of the old English country 
dances, is usually the last dance of 
the evening. 

All the company, young and old, form in two 
lines ; ladies on the left from the top, and gen- 
lemen on the right. Top lady and bottom gen- 
tleman advance to centre, give right hand, 
turn round, and retire; top gentleman and lady 
do the same. Top lady and bottom gentleman 
advance and turn with left hand ; other couple 
do the same. Then the same is repeated with 
both hands, and again with a bow to each 
other; the other couple always repeating 
same. Ladies then turn to right and gentle- 
men to left, promenade to bottom of the room, 
meet partners, the first couple joining hands 
and allowing the other couples to pass under; 
the first couple remaining at the bottom. fie< 
peat ad libitum. 



XIV. LADIES' WORK. 



Patchwork. — ^This is a nice way 
of using up scraps of silk, satin, and 
velvet, which would otherwise be too 
small to convert to any useful purpose. 
Pin-cushions, sofa- cushions, and many 
similar things are done in this way; 
and when calico and cambric are used, 
quilts are made. Rich materials look 
very handsome in mosaic patterns, 
stars, diamonds, and other fancy 
shapes, which should be cut from card- 
board or tin plates. Old envelopes, or 
other waste writing-paper, cut from 
the shapes, may be used in backing up 
the pieces. The satin or other material 
is then tacked on the paper, and the 
various pieces are sewn together. It 
requires care to arrange the colours 
well. The study of any mosaic wood- 
work will greatly aid in this, as far as 
the effects of light and shade are con- 
cerned. 

Cloth Patchwork. — For this kind of 
patchwork a pattern should be chosen 
of rather large-shaped pieces, each 
piece bound with galloon of decided 
colour. Handsome borders for table- 
covers can be made by this means. 
The pieces of cloth are to be selected 
of as many bright and decided hues 
as can be obtained. Each piece may 
be about the size of an ordinary play- 
ing-card, and have a pattern braided 
upon it with gold- coloured worsted 
braid. A lady with taste would make 
every design different, and, this being 
done, the outline of each piece should 
be made correct, and the binding, of 
the same shade as the braid, put all 
round. It should be placed on the 
right side, and neatly sown down with 
the same coloured silk, and then 
turned over the edges, and secured on 
the reverse side ; the pieces are then 
seamed together, with due regard to a 
symmetrical arrangement. 

Patchwork Quilts are formed in the 
same way with pieces of silk, plain 



and flowered, or with pieces of printed 
cotton, arranged into regular circles, 
squares, and diamonds, so as to pro- 
duce a harmonious design. 

19'eedle-Sooks are usually made 
with a pin-cushiunon one side — that is, 
instead of two thin covers merely, one 
side consists of two pieces of paste- 
board, with a margin of ribbon be- 
tween, and stuffed with flannel. The 
flannel leaves for needles should be of 
different sizes, neatly cut in delicate 
points around the edge, or worked 
with coloured silk. These books can 
be round, or square, or oblong. Some 
make butterfly needle-books ; the out- 
side wings of embroidered velvet, the 
inside of silk, and flannel, for needles, 
between. The body is stuffed with 
emery. Needle-books are made in 
many fancy shapes — a pair of bellows 
is one of the most popular. Each side 
forms a pin-cushion, with a piece of 
kersejrmere for needles between them, 
and a bodkin for the nozzle. 

Smery Sags are made in various 
forms. Some are merely little square 
bags, stuffed hard with emery ; others 
are made round, and painted like an 
apple, plum, or peach ; others imitate 
a little barrel, with coloured cord for 
hoops. But the prettiest are imita- 
tions of strawberries, made of crimson 
merino, worked with green and brown 
silk to represent the calyx and spots . 
of the strawberry. Unless these bags 
are made of very firm stuff, th 
should be lined, for the emery is pi 
to sift out. 

Knitting. — Persons with weak 
sight, and even those who ar quite 
blind, can produce delicate nitted 
articles. Great attention must be paid 
to the position of the hands and fingers 
in knitting. The implements re either 
two, four, or five needles, sometimes 
called pins. The one on ^t^hicb the 
stitches are to be transff/f ed is hwid 

21 



•322 



TAKE MY ADVICE. 



in the right hand ; the work itself, and the other needle, or needles, in the 
left. The work being held in the left hand, the needle in the same hand must 
be held closely pressed between the palm and the third and fourth fingers, 
"while the foremost stitches are kept near the point by the thumb and the 
second finger ; the first is thus left free to assist in knitting, slipping the 
stitches forward, shortening the point of the needle, &c. The other needle is 
held between the thumb and first finger of the right hand, and rests on the 
palm. If four or five needles be employed, the two absolutely in use must be 
held as described ; the others naturally fall below the left hand. Now look 
to the following instructions and the diagrams. 

To Cast on n-kJi Two Pins. 
— Make a loop at the end of 
the thread, and piit it on 
the left-hand pin ; take the 
other pin in the right hand, 
and slip it into the loop; 
pass the thread between the 
two pins, and bring the 
point of the right-hand pin 
in front ; pass the thread 
through the loop on the left 
pin; there will then be a. 
loop on each pin (see dia- 
gram). The loop must then 
be slipped on to the left- 
hand pin. Eepeat, by put- 
ting the right-hand pin 
through the loop, and pass- 
ing the thread between the 
pins as before. 

Plain Knitting. — When you have cast on the stitches, the pin with the 
stitches on it must beheld in the left hand; turn the thread round the 

little finger of the 
right hand, and pass 
it under the second 
and third fingers, and 
over the fore-finger; 
with the right hand 
put the other pin into 
the first loop on the 
lef t pin ; with the fore- 
finger of the right 
hand the thread must 
be passed between the 
pins, and, by bring- 
ing the head through, 
one stitch is formed ; 
then take the loop of 
the left pin and re- 
peat. 

To Slip a Stitch is to transfer a stitch from the left pin to the right without 
knitting it. In all hnitting the first stitch of every row should be slipped to 
make the edge firm and even. This is not given in the directions to work the 
patterns, as it would much lengthen the description, but is to be observed as 
a fixed rule ; for example, when a row commences thus, knit two together, work 





LADIES' WORK. 



323 




as follows : — Slip the first stitch, knit the second, and turn the slipped stitch 
over the knitted one. 

To Make Two, Three, or 
More Stitches. — Turn the 
thread as many times round 
the pin as E F G, and in the 
next row ; pearl a stitch and 
knit a stitch alternately, tak- 
ing off one turn of the thread 
each time, for as many stitches 
as were made in the row be- 
fore. 

To Make a Stitch. — Bring- 
ing the thread forward be- 
tween the pins. When this 
stitch is worked in the next 
row, it will form an opea 
stitch. 

To Knit Two Stitches together. — Take two stitches with the right-hand pin, 
and knit as one stitch. 

To Knit Three Stitches together. — Slip one stitch, knit two stitches together, 
and with the point of the left-hand pin turn the slipped stitch over the two 
knitted together, leaving but one stitgh. 

Pearl, also called Seam, 
Back, or Bib- Stitch.— Be- 
gin the row with the 
thread in front of the pin^ 
pass the point of the pin 
doton the stitch, turn the 
thread round the pin, and 
take it off as in plain knit- 
ting ; repeat, always keep- 
ing the thread in front. 

Pearl and Plain Stitches 
in the Same Mow. — Pass 
the thread to the hack 
of the work before knit- 
ting plain stitches, and to 
the front before pearliug 
stitches. 

To Pearl Two or Three Stitches together. — Keep the thread in front of the pin, 
pass the point of the right pin doivn two or three stitches, and pearl them to- 
gether. 

To Make a Stitch in Pearl Knitting. — Having the thread in front of the pin, 
turn the thread round the pin so as to bring it in front again. 

To Baise Stitches. Hold 
the work on the right side. 
Put the pin in the side of 
the work. (See diagram. ) 
Pass the thread round the 
pin and bring it tliroiighso 
as to form a stitch of plain 
knittincr. Eepeat it to the 
end of the lov^'. 

21—2 





324 



TAKE MY ADVICE, 




To Cast-off. — Knit two, pass the one 
first knitted over the other ; knit one, 
pass the preceding one over it, and 
continue. The number passed over 
are reckoned as cast off. 

Ladies' Knitted Spencer or Jacket. 
— Materials : Four hanks Scotch scar- 
let wool, and one black; two bone 
knitting pins. 

Cast on for back 24 stitches ; work 
back and forward ; increase to 64 by 
casting up the wool in front of the pin, 
before the last stitch of each row ; 12 
ribs plain, decrease to 26 by taking two 
together before the last stitch of each 
row, cast off, lift for shoulder, where 
you finish casting off, 26 stitches, knit 
5 ribs plain, increase to 50 for neck, 
knit 24 ribs plain, * knit from the front 
20 stitches, take two together, then 
knit to the end of the row, casting up 
the wool before the last stitch so as to 
form the front and the back at the 
sa:ne time, plain row, then repeat 
from *, till 20 intakes have been made 



To Form a Round. 
*" Four or five pins 
are required. Cast on 
the required numbei 
of stitches on one oi 
the pins, and divide 
them equally between 
the other pins, keep- 
ing the fourth or fifth 
pin to knit with, and 
with this pin knit the 
first stitch that was 
cast off. On knitting 
off, the three or four 
pins form one round. 

To Join Two Pieces^ 
of Knitting together. — 
Put the two pins con- 
taining the work to- 
gether, the deepest at 
the back, and with 
a third pin put it 
through one stitch of 
each pin (see diagram), 
and knit the two to- 
gether as one stitch. 

Decreasing, or Knit' 
ting Two Stitches. tO' 
gether. Merely knit 
two stitches as if they 
were one. 

in the middle of the work, and 20' 
stitches have been added at one side ; 
sew this to the back, then begin at 
the other shoulder, and do this side 
the same, sew to the back, knit three 
ribs across the bottom, join on the 
black wool,* work two ribs and a row 
of holes by casting up the wool atid 
taking two together, two ribs plain, 
cast off, lift the stitches all round the 
front with black wool, and repeat from 
* ; draw a narrow ribbon through the 
holes, top and bottom. Sleeves may 
be knitted for this jacket by casting 
on 74 stitches, knit 3 ribs, then de- 
crease to 50 stitches by taking two to- 
gether at the end of each row, knit 50 
ribs, join on the black wool and knit 
two plain, two purl, till the black is 
two inches deep, cast off, sew up the 
sleeve, and sew into the jacket. A 
rib means two rows. 

Ladies' Knitted Body-Flannel. — Ma- 
terials : Five hanks white Scotch wool* 
two bone pins. 



LADIES' WORK. 



325 



Cast on 90 stitches ; plain first row, 
Becoad row three plain, two purl, re- 
peat to end of the row ; repeat second 
row again, which forms a plain and 
purl stripe alternately ; work the 
length of five-eighths, and at the end 
of the back row cast on 24 stitches, to 
form the arm-hole, knit three rows 
plain, then make a row of holes by 
casting up the wool to make one stitch, 
take two together — this last row is 
purled — knit two plain rows, cast off ; 
this forms the one side, knit the other 
side in the same way, then sew up the 
sides till within two inches of the top, 
which is left for the sleeve ; join the 
row of holes together, and run a blue 
ribbon through them, knotted in front. 
For sleeve, cast on 72 stitches, knit 
two rows plain, decrease to 50 by 
taking two together at the end of each 
row, work 14 rows, a row of holes 
same as round the top, two plain rows, 
cast off, sew up the sleeve, and put it 
in the jacket. 

Ladies* Kvltted Stocking. — Mate- 
rials : Six hanks Scotch fingering wool, 
white or scarlet, or, when worked in 
stripes, any two colours may be used — 
a French wool, "Bonna Mara," is very 
suitable ; four needles. No. 13, or finer 
if the French wool is used. 

Cast on 32 stitches on each of two 
needles, and 33 on the third, which 
will make 97, join together and work 
round, first row plain, second row two 
plain, two purl all round ; repeat till 
the work is an inch deep; the plain 
stitches being always worked over the 
plain, this forms the top of the stock- 
ing ; work plain all round, except one 
stitch purl for the seam ; continue to 
do so till it is eight inches long, then 
begin the intakes at the third stitch 
from the seam, slip one, knit one, pass 
the slipped one over the knitted one, 
work one plain, purl the seam-stitch, 
one plain, then take two together ; do 
this every fifth row eight times, then 
six intakes, having six rows between 
each — this shapes the stocking ; work 
plain round; except the seam- stitch, 
4^ inches long, you have then 69 
stitches on the needles ; put on one 
needle 16 stitches on each side of the 
seam-stitch, then leave the remaining 



34 on two needles, this divides the 
stitches for the heel ; the part where 
the seam-stitch is, forms the heel, and 
is worked back and forward, one purl 
and plain row alternately, slipping al- 
ways the first stitch without working, 
keeping the seam-stitch purled; work 
in this manner 34 rows, which form 
the length of the heel. To close it, 
purl two stitches past the seam-stitch 
on the purl side, take two together, 
purl one, then turn the stocking and 
begin on the right side, knit till two 
past the seam-stitch, then take two 
together, knit one, turn again and 
purl till three past the seam-stitch; 
take two together, purl one, turn again 
and knit till three past the seam- 
stitch; take two together, knit one, 
turn again and work as before, always 
knitting one stitch beyond the last, 
till there are only three stitches left ; 
each side inworked, then knit two to- 
gether, and turn without knitting one 
after, repeat plain and purl side till 
the stitches are all worked on one 
needle — this forms a gusset ; the seam- 
stitch need not be continued in the 
gusset. With the needle on which 
the gusset is on, lift 17 stitches down 
the side of the heel, and on one needle 
knit the 34 stitches that were left for 
the front, then lift 17 stitches on the 
other side of the heel, and on that 
needle knit the half of the gusset, one 
plain row all round, and down the side of 
the heel that was first lifted to the last 
three stitches, knit two together, knit 
one, knit the front across, and, at the 
beginning of the next needle, knit one, 
take two together, work round and 
repeat these intakes every alternate 
row 10 times at each side of the heel ; 
work plain round four inches in length, 
keeping the needles in the same posi- 
tion as when the heel was finished ; the 
front of the stocking being on one 
needle, there should be the same num- 
ber of stitches on this needle as on the 
two back needles; begin the intakes 
at the same side of the stocking as at 
the heel, three switches from the end of 
the needle on the under side of the 
foot, take two together, knit one, then 
on the next needle knit one, take two to- 
gether, work to the last three stitches. 



S26 



TAKE MY ADVWW. 



take two together, knit one, next needle knit one, take two together, repeat 
these four intakes every alternate row till there are 24 stitches in all, being 
12 on the front needle and 12 on the two back ; place them together, and knit 
one front and one back stitch together, slip the one stitch over the last worked 
one, and so close the toe. 

Gentleman's Comforter. — Materials: Six- thread fleecy wool, blue and white, 
or any two colours ; needles, No. 9. 

Cast on 68 stitches, knit five plain rows, 6th row knit five stitches, make 
one, take two together to the end but five, knit them plain. Three rows plain, 
knitting. Repeat from the 6th row, and knit three patterns in each colour 
until long enough ; cast off, and finish with a fringe. 

Crochet is, perhaps, the most popular kind of fancy needlework. By at- 
tending to the following instructions, any lady may acquire a knowledge of 
the mode of proceeding. * 

STITCHES USED IN CROCHET. 

Chain Stitch is the foundation stitch in all crochet. Make a loop on the 

hook and draw the cotton through it. 
This forms the first chain stitch. By- 
drawing the cotton through this one, 
a second stitch is formed ; and so con- 
tinue. 

Plain or Single Crochet. — Insert 
the hook in the foundation loop, 
and draw the thread through the 
two loops. 

Double Crochet. — Insert the hook 
in the loop, and draw the cotton 
through it, which will leave two 
loops on the hook ; draw the cotton 
through the two loops, which leaves 
one loop on the hook. 

Treble Stitch. — Twist the cotton once over the hook ; insert the hook in 

the loop and draw the cotton 
through, there will then be 
three loops on the hook ; draw 
the cotton through two loops, 
there will then be two loops 
on the hook ; draw the cotton 
through the two loops, there 
will then be one loop. 





Long Stitch. — Twist the cotton twice 
over the hook, insert the hook in the loop, 
and draw the cotton through, there will 
then be four loops on the hook ; draw the 
thread through two loops, which leaves 

/- -J three loops ; again draw the thread through 

two loops, there will be two loops ; once 
more draw the thread through two loops, 
there will be one loop. If a longer stitch is re- 
quired, twist the cotton again over the hook. 
In working the patterns be careful to observe the difference between the 
-words "into" and "under;" the former means "into the loop," while tht 
latter is worked into the space " under the loop." This plan is adopted in 
all the crochet-books. 



LADIES' WORK. 



327 



Crochet Anti-macassar of Fingering 
Wool. — Materials : Two hanks scarlet 
wool, two white, one yellow, one 
black, and a bone crochet-hook. 

Work with the scarlet wool 5 chain 
stitches, then 3 treble, putting them 
in the second chain-stitch, then 3 chain 
and 3 treble, putting them in the same 
chain-stitch as the other 3. This is 
the 1st row. Turn the work round, 
make 3 chain, work 3 treble into the 
centre chain of last row, then 3 chain 
and 3 treble into the same centre hole, 
turn, and repeat till you have 25 points 
in the stripe. Work 4 stripes of scar- 
let and 3 of white. Join the yellow 
wool at the beginning of the 1st stripe, 
and work round it thus — make 7 
chain-stitches, work 1 double-stitch 
in the 3 chain-stitchea which form 
the point, then repeat till it is worked 
round. Do so to the other 6 stripes. 
When this is done, they are joined to- 
gether with the black wool, scarlet and 
white stripe alternately. Join the 
black to the scarlet stripe at the be- 
ginning, make 5 chain, work it by a 
double-stitch into the yellow chain of 
the white stripe, then 5 chain and a 
double-stitch into the yellow of the 
scarlet stripe, repeat till you get to 
the end of the row, join on the other 
stripes in the same manner. Finish 
by making of the wool left 14 tassels, 
two inches in length, to be fastened 
to the top and bottom of the anti- 
macassar. 

. Crochet Cushion in Wool. — Make a 
chain the length of the cushion with 
the darkest shade of red, and work 2 
rows of double crochet, each row be- 
ginning at the same end. 3rd row. — 
With 2nd shade. 4th row.— With 
3rd shade work 3 stitches. * 2 of gold, 
7. Repeat from * to the end. 5th 
row. — With 4th shade, 2 stitches, *1 
gold, 2 red, 1 gold, 1 red, 3 gold, 1 
red. Repeat from *. 6th row. — 1 
lightest red, *2 gold, 2 red, 2 gold, 3 
red. Repeat from *. 7th row. — The 
same colour and pattern as the last. 
8th row. — The same as 5th. 9th row. 
— Same as 4th. 10th row. — Same as 
Srd. 11th row. — Same as 2nd. 12th 
row. — 1 darkest red and 1 lightest 
green 1 ateraately to he end of the 



row. 13th row. — With lightest green 
work 1 long, 1 chain, miss 1, and re- 
peat to the end. In the 14th, 15th, 
16th, and 17th rows use the 2nd, 3rd, 
2nd, and 1st shade of green, being 
dark in the centre and light on each, 
side. A narrow ribbon velvet can be 
run in the centre row of green. 

Crochet Edging. — Commence with 
12 chain. Work 1 single in 4 double 




chain-stitch, 1 chain to cross the stem, 
1 single in round loop, 3 treble, 1 
single. Repeat these 5 stitches twice 
more in round loop, 4 single on stem, 
9 chain, 1 single in 3rd chain back to 
form a dot ; 3 chain, join to 3rd divi- 
sion of leaf, 9 chain, make a dot, 3 
chain, join to 2nd division of leaf, 10 
chain, turn back. 2nd row. — I single 
in 1st chain stitch. After last dot 
turn back 3 chain, 2 treble 3 times in. 
loop formed by 10 chain ; 3 chain, 1 
single in same loop ; turn back 4 chain, 
1 single in each 3 chain of last row, 9 
chain, make a dot, 3 chain, 1 single in 
3rd chain-stitch from last dot in 2nd 
row. 9 chain, make a dot, 3 chain, 1 
single in 1st chain-stitch after 1st dot 
in 2nd row. Repeat from the com- 
mencement, making 19 chain instead 
of 12, and 4 chain joining to the last 
dot of last row ; then 10 chain ; before 
turning back, work 1 single in 3rd 
chain-stitch after 1st dot in last row, 
and join 1st division of leaf to the 3 
chain before last dot in last row. 

]^ettiu^. — The first preparation 
for this kind of work is a piece of fine 
string or strong thread. Tie it in a 
knot to go over one foot, and come up 
to a convenient distance from the eyes; 
or a shorter string may be fastened to 
the knee or to a heavy cushion. Hav- 



328 



TAKE MY ADVICE. 



ing filled your needle, fasten the end 
of the thread in a slip-knot on the 
stirrup, and you are ready to begin. 

Plain Netting. — Pass the thread 
thus joined to the stirrup over the 
fore, second, and third fingers of the 
left hand, the fore-finger being close to 
the knot, and the mesh held under 
the thread, and straight along the 
finger. Pass the thread under these 
fingers, and catch it up with the 
thumb. Leave it to hang over the 
hand in a loop, pass the needle up 
through the loop over the fingers, 
under the mesh, and under the founda- 
tion-thread or the stitch to be worked. 
Draw the needle through, in doing 
which you form a loop, which catch 
over the fourth finger of the left hand. 
Gradually let the thread off the three 
fingers, and tighten it into a knot, to 
form itself close to the mesh. Then 
gradually tighten the loop, still over 
the fourth finger, taking care not to let it 
go until it is drawn nearly tight. This is 
the elementary stitch in Netting — the 
only one — from which every pattern 
is compounded. If well done, the 
stitch will just be tight enough to allow 
the mesh to slip from it, and the knot 
will be quite close to the mesh. It 
forms a diamond. 

Square Netting. — To produce a piece 
of netting which shall be square, and 
in which the holes shall be of the same 
shape, begin on one stitch ; in this net 
two. Turn, and do one stitch in the 
first, and two in the last. Turn again, 
and work a stitch on every stitch but 
the last ; in this do two. Continue 
until you have, along one side, as 
many holes hut one as you require. 
For instance, if in your pattern you 
have thirty-six, you want thirty -five 
only. Now do a row, stitch for stitch, 
without any increase. This makes the 
corner square. After this, net the last 
two stitches of every row together, 
until you have but one. 

Fancy Stitches. — Round Netting. — 
This stitch is particularly strong, there- 
fore especially suitable for purses, mit- 
tens, &c. From the mode of working 
it contracts considerably, and will re- 
quire at least a fifth more stitches 
than plain netting with the same mesh 



to make any given length. Begin as 
for plain netting, but draw the needle 
completely out from under the mesh, 
without inserting it in the stitch ; then 
pass it through the loop on which you 
are to work, turning the needle up- 
wards and towards you. Tighten the 
stitch, as in common netting. 

Honeycomb Netting. — This requires 
four rows for a perfect pattern, and 
must have an even number of stitches. 
1st row. — Miss the first stitch, and 
net, instead of it, the second, then the' 
first ; now net the fourth, and after- 
wards the third. Repeat to the end 
of the row. 2nd row. — Plain netting. 
3rd row. — Net the first stitch plain, 
then miss one ; net the next ; net the 
missed stitch ; repeat, until you come 
to the last stitch, which net plain. 
(This row, it will be observed, is 
exactly like the first, but with a plain 
stitch at the beginning and ending of 
the row, to throw the holes into the 
proper places. ) 4th row. — Plain net- 
ting. E-epeat these four rows alter- 
nately. 

Long Twisted Stitch. — Do a row of 
round netting with a fine mesh ; a 
plain row, with a mesh double the 
size ; and then another row like the 
first. (Useful for purses. ) 

Embroidering on Netting is done 
either in simple darning, which only 
permits such geometrical patterns as 
can be worked by counting threads ; 
or by real embroidering of flowers, 
leaves, and other designs, in chain- 
stitch. To do this, have the pattern 
drawn on light-coloured crape, which 
tack over the surface of the netting, 
and put the latter into a small hand- 
frame. The instrument used for the 
work is a tambour-needle, and it is to 
be done in the ordinary tambour- 
stitch. Generally, in this sort of work, 
the flowers, leaves, stems — in short, 
every part of the design — are edged 
with a line of chain-stitch in the finest 
gold thread. When all the embroidery 
is done, draw out the thread of crape, 
as you would those of canvas in work- 
ing on canvas and cloth. 

Netted Neck-tie. — Six shades of blue 
Berlin wool ; mesh small ; neb eighty 
stitches ; net six rows of eacli shade, 



LADIES' WORK 



329 



epeat the shades until of the width 
equired ; cast off, and finish with 
.aisy tassels. 
Herring bone Stitches. — 

'hese stitches are used in such a large 
ariety of work that some explanation 
f them is necessary. Both the plain 
nd fancy stitches are much used as 
rimmings for children's and ladies' 
resses. The various stitches make 
heap and pretty additions or headings 
embroidery in place of insertion, 
'his work is also suitable for dresses 
nd jackets made of washing materials, 
n using coarse silk, twist, or fine cord, 
Uowance must be made for the differ- 
nce in the size of the stitches. 

Chain Stitch. — Make a knot in the 
bread, and draw the needle through 

■iiiiiiiiiiiiiiiiiiiiiliHiMiiiSiiifiBiiiiiiiiiiiiilii 
BnifiiSiBiSi5i5i5iajSi5iBi5i5|5iBiBiii5miBiaiiiailii 

Enniiii{HJMiiJBij|iHw|imiHiBn»nJBiBniii|iBi 

o the right side of the material ; in- 
ert the needle again in the same place, 
,nd draw it out a little nearer to you ; 
he thread should form a loop under 
he needle ; do not draw it too tightly. 



Continue the stitch, and it will form 

a chain resembling crochet or tambour. 

Simple Herring-hone Stitch. This 

may be worked by closely observing 

liijlniiliiiniliaiSnnSilwliilJiiBiililglililaiS! 
iniMiiiBiBiHnpwigiiii!e»ii!B!a!n«!eiimii!i!!!g 
iiiii«iiiiie!»iiiiieKSn!e!^tS!iuir<$i!i!!ii^fl!i!!!^ 
iiBlli:ijigiii:«a;iiiinni»i!!!igii!iliai!l!li!!lK:B!iifi 



ii!Mnii«ia!eniiliiiin!!le!il9il!i!il!!l!B!!!i 

iiBi5njBJaiBiaM«ig|Hij|iljBnn| !■!■!■ JlQ|B!B!5!!iS|i 

the diagram better than by any expla- 
nation we can give. Place the needle 
straight in the material, keeping the 
thread always underneath the needle. 
Coral Stitch. Place the needle dia- 

BBinHiiHHnnBMBnnHaiHaiHnHBmBaiif 
iHMWHwwBlHijliiinnBiiiieiBBiiliBBBiifi 
"^■■HWHSBnnHiaBlBBBBBBHnBBaBHia 
JFgHHIgS iWIgMMBMM^MBBBB BBB^ggg M 

o^lipBiiilBnHBunBffiBni^BluiB^ 

DiiigB&iHKBBB&BBEiBBSBBSBBGBflBI 
iiiiwgiiilBpilKBIiiiiiBBBBBBBBBBBBi 
l'Sli!SB!Si!£SSBSllSBiSiBJSSS5!SiSBilSBS 

gonally in the work instead of straight, 
as in the one above. 

Double Coral Stitch. This stitch is 
worked in the same manner as the 
preceding one; the only difference is 
that it has two branches instead of one. 



FOINT-LACE WORE. 

Before commencing to work the patterns, they should be rendered strong 
)y being pasted or gummed on coloured calico. The outline of the de- 
sign is formed by tacking Hawthorn's braid over the broad lines, the 
jtitches being taken rather close, and across the braid, to prevent it from 
5tretching. When fastening on or off, a small piece of the braid is turned in 
leatly. When the outline has been formed by the braid, the lace stitches are 
iv^orked in with Mecklenburg thread, the sizes varying according to the de- 
cree of coarseness required. In fastening off the thread, great care should be 
}aken to do it securely. When the whole design is worked, the tackings of 
the braid should be carefully cut, and the pattern preserved for after use. 
Foint de Bruxelles. This is the most simple of the stitches used in Point- 
lace, and is the foundation of 
all the others. It is produced by 
making a succession of button- 
hole stitches, distant from each 
other about the sixteenth part of 
an inch, leaving the loops loose, 
and all the same length. Hay- 
thorn's braid has an imitation 
of the Brussels edging attached, 
which saves the necessity of 
working it. 

Brussels Lace. This is a repe- 
tition of the former stitch, and is 
carried backwards and forwards 
until the whole space is filled up. 




330 



TAKE M7 ADVICE, 




Point d'Alenson^ 



Point d'Aleufon is a use- 
ful stitcli for the veins oi 
leaves, or for the boundary 
of a pattern which has a 
straight line on one or both 
sides. It forms a pattern 
like a hem-stitch, beirg 
worked with an alternate 
stitch on one of the two 
lines which are to be the 
boundaries, care being 
taken that the threadaji) 
come over and under each 
other at every altemat€4* 
(Btitch. 

Double Point de Bruxet 
les. — Commence by draw 
ing the needle and thread I 
through the braid ; them 
make a loop of the thread! 
from right to left, bringing 
it under the thumb of th© 
left hand ; then pass thes 
needle through the braid I 
and through the loop, leav 
ing a short length of thei 
thread to work the nextl 
row on ; draw the needlo 
through, and a sort oil 
double stitch, secure and 
tight, is formed. The distance of the stitches must be regulated by the fine- 
ness of the work and the size of the thread used. The second row is worked! 
in a similar manner, only the needle is passed through the loops of the firsii 
row, and then inserted into the second row of loops, working from right tc 
left. 

Guipure Bars, or RaleigTt 
Lace. This illustration re- 
presents one of the most use- 
ful varieties of this branch oil 
needlework, because it is ap 
plicable to many other kind* 
of work as well as to thepointt 
lace. The bars may be car 
ried from one point to another' 
in any irregular manner, as it 
is not necessary to preserve 
uniformity, which would give 

„ . „ « , . ^ , the work a formal appearance. 

Gaipure Bars, or Raleigh Lace. ^^^^ ^^ ^^^ ^pj^^ ^f the 

groundwork are filled in with this looping backwards and forwards, every line 
is worked in solid button-hole stitch with very fine thread, introducing the 
dot according to taste. The dot, which is generally introduced in the centre 
of each bar, is formed as follows : After working three or four stitches in the 
button-hole or Point de Bruxelles stitch, turn the thread round from right to 
left, put the needle into the last close stitch, bringing it inside the loop; then 




Double Point de Broxelles. 













1 




^ ^H^^K^'^Bt^^v i 


1 



LADIES' WORK. 



S31 



take the tliread which forms the left side of the loop, and turn the thread 
three times round the needle j draw out the needle, and continue to finish the 
line with the close stitches. 

Point de Venise. Thia 
stitch is the same as the 
Point de Bruxelles, except 
that four button-hole stitches 
must be worked in each loop 
instead of one. 

Point d' Angleterre. This 
is a useful stitch, and has a 
pretty effect. The ground- 
work is formed by passing 
the thread across the space 
to be filled up, and fastening 
it by a stitch at the opposite 
side to keep it in its^fplace ; 
then pass the needle on 
through a space according to 
the size required for the 
and carry the thread back to 
When a sufficient num- 




'Foint de Venise. 




7oint d' Angleterre. 



squares, 
the other side. 

ber of threads are inserted to fiU up the 
space, they must be crossed in the same 
manner, taking care to carry the thread, 
as in darning, under and over the first 
row of lines. A spot is then worked in 
each point, where the threads cross each 
other, by passing the needle under and 
over the four threads, five or six times 
round, carrying the thread to the next 
point by twisting it twice round th« 
cross line. 

Rosette of Point 6^ Angleterre is similar 
in character to the preceding stitch, but 
m used for filling up smaller spaces. Commence by carrying a line across the 

space, and return by twisting the thread eight 
or ten times round the first, thus making a 
double twisted line ; pass the needle on to a 
space which will divide the opening into eight 
divisions, and carry the tliread backwards and 
forwards in the same manner as the first. 
When eight of these twisted lines are made, 
fasten them together with a stitch in the 
centre ; then commence the spot in a similar 
manner to the previous stitch, but work more 
rounds — eight or ten will be required, and 
finish by carrying the thread back to the edge 
by twisting it twice round the first foundation 

Sosette of Point d' Angleterre. *^®' 

Dotted Venetian Bars. Pass the thread across the space 
two or three times ; work four or five button-hole stitches 
over them, then leave one loose, and upon it work three or 
four button-hole stitches. Eepeftt this to the end of the 
bar. 





632 



TAKE MT ADVICE. 






Little Venetian Edgijig. — To form tliis make one stitch, 
as in Point de Bruxelles, and in the loop thus formed 
work one tight button-hole stitch before making the next 
loop. 

Sorrento Edging. — Commence by -working a stitch the 
same as in the Little Venetian Edging, and then another 
about half the length, and continue a long and a short 
s bitch alternately ; the length of the stitches depending on 
the space to be filled, but the usual sizes would be about an 
eighth and a sixteenth of an inch. 

Raleigh Bars. — Commence as in the Dotted Venetian Bars, 
by making a bar of two or three threads, and working on them 
a few button-hole stitches ; then pass the^needle over the bar 
instead of passing it through the loop, and bring it out to the 
right of the new loop, leaving a loop of thread about aa 
inch and a half long, which hold beneath the left thumb, 
and pass the needle eight times round the right-hand side 
of the loop. Now remove the thumb, and draw it up, 
which will form a knot ; slip the needle up between the 
threads which form the bar, and continue the button-hole 
stitches and knots to the end.* 

Spanish Point. — Make an underlay of soft cotton, over 
which work, very closely together, even and smooth, a suc- 
cession of button-hole stitches. The edge is sometimes 
finished with dotted Venetian or Raleigh bar^. 

Open English Lace. — Make a number of diagonal bars 
rather more than an eighth of an inch apart, then add a 
line of perpendicular and one of horizontal threads, and 
work a spot where the bars cross each other, as in the Eng- 
lish lace. The effect is improved if the horizontal and up- 
right threads are made coarser than the other two. 

Barcelona Lace. — ^The first row is worked the same as the 
Sorrento edging, but the second row has four tight stitches 
worked in the wide space ; the third is the same as the first, 
and repeated. 

GUIFUBE D'ABT. 

Point d' Esprit. — This eflfective 
stitch forms a light and elegant 
grounding where heavy stitches are 
introduced into the pattern. As 
will be seen, it is simply a very 
loose button-hole stitch, or "Point 
de Bruxelles," as it is termed in 
point-lace work. The stitches are 
taken from centre to centre of the 
squares of netting ; and, when a 
row is worked the distance required, 
turn the frame and proceed to work 
backwards, interlacing the stitches 
with the other row by passing the 
needle under the upright bars of 
netting just above the bottoms of 




LADIES' WORK. 



393 




Point de Keprise. 



the loops already worked, which 
secures them in their places. It is 
this interlacing which gives the 
effect to the work. 

Point de Reprise.— ThiB stitch ia 
useful for forming stars, flowers, 
&c., and is darned over and under 
the netting to form the flower de- 
sired; but this illustration is adapted 
to a fan-like pattern. A twisted 
thread is taken across two squares 
and darned over and under. 

Wheel. — This is used to fill up one 
or four holes of the netting. It has 
picots attached, and an examination 
of the previous diagrams will indi- 
cate the mode of working. 

Tatting, or FrivoHte. — In 
this fashionable and easy work there 
are only two stitches, the English 
and the French stitch • and these 
are generally used alternately. 

Position of the Hands. — The shut- 
tle being filled with cotton, leave 
about half a yard at the end. Hold 
the shuttle between the thumb and 
the first and second fingers of the 
right hand, and the thread, an inch 
or two from the end, between the 
thumb and fiurst finger of the left. 
Pass the thread round the fingers of 
the left hand (holding them rather 
apart), and bring it up again between 
the thumb and fore-finger, thus 
making a circle, 

English Stitch. Let the thread be- 
tween the left hand and the shuttle 
fall towards you. Slip the shuttle 
downwards under the loop, between, 
the first and second fingers, and 
draw it out with a slight jerk towards the right, in a horizontal position, when 
a loop will be formed on it with the thread which was passed round the fingers 
of the left hand. Hold the shuttle steadily, with the thread stretched out 
tightly, for, if you slacken it, the loop instantly transfers itself to this thread, 
and becomes a tight instead of a slip-knot. While holding it thus stretched 
out, work up the knot with the second finger, till it comes close up to the 
thumb. 

French Stitch. — Instead of letting the thread fall forward, throw it back in 
a loop over the finger of the left hand, and pass the shuttle up between the 
thread round the fingers and this loop. Draw it up, and complete it as the other. 
Double Stitch. — These two stitches, worked alternately. 
Picot. — This is the little loop, or purling, ornamenting the edge. It is made 
with a gilt purling-pin. Lay the point of the pin parallel with and close to 
the edge of the stitches. Pass the thread which goes round the fingers over 
the pin before making the next stitches. All the picots on one loop of tatting 
ought to be made without withdrawing the pin. 




Wheel. 



S34 



TAKE MY ADVICE. 



To Join Loops. — They are always united by the picots, which should be on 
the first of any two to be joined. In it draw the cotton which goes round the 
finders of the left hand, and slip the shuttle through this loop ; tighten the 
cotlon again ov€;r the fingers, and continue. Sometimes a needle and thread 
are used in joining patterns. In this case, leave a longer thread to begin 
with, and then thread the needle on it. 

To W' sh Tatting. — Cover a bottle with flannel, on which tack the tatting ; 
rub it with a lather of white soap, and boil it ; rinse it out, and pull it very 
carefully out before ironing. A piece of clean linen should be laid over it, 
between it and the iron. Another way. — Put the lace in cold water and soap 
in an enamelled saucepan, and place it on the fire until it boils, rinse in luke- 
warm blue water, roll in clean cloth, and, when nearly dry, carefully stretch, 
it out and straighten all loops with a fine pin. 

Patterns in Tatting. 

Edging.— MaAerials : Boar's head cotton No. 14, a small shuttle, steel 

crochet needle. ,-. r, ■, ^ -i ^ 

Make a loop, work 2 double stitches, 1 purl stitch, 7 times, 2 double, draw 

close. Commence another loop close 
to the first, work 2 double, 1 purl, 
2 double, 1 purl, 2 double; draw 
the thread through the 4th purl of 
the first loop ; pass the shuttle 
through ; 12 double, 1 purl, 2 double, 

1 purl, 2 double, 1 purl, 2 double. Draw close, and commence another loop. 

Work in the same way as the last, draw close, tie firmly, and break off the 

thread. Commence another leaf in the same way, joining them at the 5tli 

purl. 




'■^^'M%m^ 



'^■"^ ■ ^^ tv '""''' m 



^m^i' 






'^^^^S^^^-'"' , ' '- 



STAB COLLAR. 

Berlin Wool-work.— The following are the stitches most commonly 

"^t^ S^rlTg tw:eie from the back, and put it through the hole 
to the right above it. This stitch is used in putting beads on to wool-work, 
as in slippers, &c. 



LADHCS' }V()RK. S-^S 



Cro'if' SfJfcJi. — A stitch crossing two threads, both in height and width. 
When a line of it has to be done, all the half stitches she aid be done, and 
then all crossed. 

TaneMry Stitch. — A single stitch over one thread in width, and two in 
height. 

Hcti'ied Berlin Worh. — Done over meshes made for the purpose, sharp on 
one edge, so as to cut the wool when drawn out. Tliread tlieneerlies with as 
many colours as you have shades ; and do each line in the Mower or other de- 
sigu as you go on, beginning at the bottom. Kverj' stitch in this is across one 
thread in length and two in width. Make a knot at the end of yo\\Y needle- 
ful, and bring the needle up in front of the mesh Take a tent-stitch to the 
left. Put the wool round the mesh, and take another tent-stitch to the right. 
Put the wool round the mesh, and proceed with the nexb stitch, taken to the 
left, yew a thread of canvas between every two rows. Do not withdraw 
one mesh until the i ext row is worked. Kaised work requires to be cut by 
such experienced hands that it is always best to send it to a warehouse to be 
done ; and the Berlin pattern from which it was worked must accompany it, 
as a guide to the cutter. 

Working on canvas with a cloth ground requires them both to be put in a 
frame, allowing for the cloth stretching coiisi<Ierably more than the canvas. 
The usual wa5% Avhen the design is worked, is to draw out the threads, but it 
is better to cut them off as closely as possible. Any parts in +he interior of 
a group in which the ground is seen should be v.orked in Berlin wool exactly 
to match the cloth. The work has thus a raiscl appearance ; if the threads 
are drawn out, on the contrary, the stitches ;>ppear loose. 

To Stretch and Prepare 'Needlework, previous to being mounted. — Nail the 
piece of work on a board, or stretch it in a needlework-frame; then put paste 
on the back, and dry either before the fire, or with a very hot iron. When 
there are beads in the work, care should be taken to prevent them coming in 
contact with the paste. 

wooirWOiiK: rz-owERs 

Are suitable for ornamenting foot-stools, cushions, antimacassars, work- 
baskets, mats, tea-ooseys, &c. 

I-'riinrofe. — -Materials : Two shades of yellow, and two of green 
single Berlin wool ; some fine wire, and a wool needle. 

The Pistil. — Take a small piece of wire and form a loop on one end, 
as shown in Fig. 1. Cover the wire with dark yellow wool. 

The Petals. Bend a piece of wire to the shape and size of Fig. 2. . 
Take a piece of light yellow wool, twelve inches in length, join it to 
the top of this frame, taking it down the centre and up again ; pass it 
three or four times round the top of the wire, and commence darning 
altei:nately over and under the wire and the wool that passes down 
Fig. 1. the centre (as shown in Fig. 4), till the space is entir.Ciy filled (see 
Fig. 6.) The petals of which five are required for each blossom, 
must be arranged round the pistil, and fastened with green wool. 
The Bud is made in the same way as the pistil, but somewhat 
larL'^ei-. and the lightest shade of maize wool must be used instead 
of the dark. 

1 lit Uludiers are formed of five blossoms, one bud, and two leaves. 
The stem of each should be covered with green wool, using the 
darker shade to join them together. 

The Leaf. Bend a piece of wire the size and shape of engraving 
(Fig. 3.), and darn in same manner as the petal. 

Fig. 5 shoM's the upper and Fig. 7 the under part of the prim- 
rose complete. 




336 



TAKE MY ADVICE. 




Fig. 10. 



LADIES' WORK. 



837 



Geranium. Materials : The gera- 
nium is made in the same way as the 
primrose, except that the petals are 
not indented at the top. 

Lily of the Valley. Materials: 
White single Berlin woolforthe petals, 
a deep yellow for the pistils, a deep 
gas-green for the leaves ; some fine and 
medium size wire, and a wool needle. 

The Petals are four in number ; the 
wire must be very fine, and bent to 
the exact shape of Fig. 9, care being 
taken to have it nicely pointed. The 
mode of working is the same as in 
the primrose, white wool being used. 
When the petals are worked, the tops 
should be indented, and bent slightly 
backwards, to give them the natural 
form. 

The Pistil is simply a loop of yellow, 
round which the four petals must be 
placed, and fastened to the stems. 

The Stem is of wire, covered with 
green wool, which is done in fastening 
on the flowers. 

7%e Leaf is worked in the same way 
as that of the primrose, the wire being 
bent the size and shape of engraving 
(Fig. 10). 

The Clusters. Mount eight flowers, 
three buds, and two leaves in the 
manner shown in Fig. 8. 

Mat with above Flowers. Materials : 
Two circular pieces of cardboard ten 
inches across ; three-eighths black al- 
paca ; three-eighths black velvet j 
three dozen skeins of gas-green single 
Berlin wool, in shades, for the moss ; 
for the flowers, four skeins ; five of 
primrose, two of gas-green, seven of 
white, four of scarlet. 

The flowers consist of two sprays of 
geraniums, two spiaj^s of piimroses, 
and two sprays of lilies-of-the-valley. 
The velvet must be stretched over one 
piece of cardboard, then tack the 
flowers and moss round the edge, 
Cover the second round of cardboard 
with alpaca, and sew the two to- 
getker. * 

' Complete instructions will be found in 

**The Practical Pi.iiit-I.ace Book." and "The 
K'.yal Wool-Flower Book," pnblislied by J. 
Hn.if.rd and Co., 186, l?et,'ent Street, and 4*5, 
Oodii^H Street., W., of whom paUeiUB auu uia- 
toiiois uia> dibo be liiW. 

15 



Lace-Paper Cuttings. For 

Fire-paper and Stove Ornaments, lace- 
paper cuttings serve much better than 
the ordinary paper or willow shavings. 
The tissue-paper should be in folds 
three or four inches wide. Mark the 
outside of the fold over in little dia- 
monds with pencil and ruler ; then 
sketch with a pencil any pattern you 
fancy ; perhaps a bunch of grapes at 
the bottom, and a wreath of roses and 
leaves running up through the centre. 
Between the figures cut out all the dia- 
monds, but be careful not to cut them in 
the figures. Three or four leaves, arran- 
ged in a circle, and cut in some pietty 
pattern, form tasteful ornaments for 
candlesticks. The beauty of cut-paper 
flowers and lace-paper cuttings de- 
pends very much upon the taste and 
ingenuity of the designer. 

Paper Flowers may be easily 
made. They serve admirably to orna- 
ment a ball-room, to add to evergreens 
for Christmas decorations, &c. Poses 
are simple in construction ; a few 
sheets of pink, yellow, and crimson 
paper, a little green moss, iron wire, 
and green cotton being all the mate- 
rials necessary. Fold the paper into 
strips of an inch and a half to two 
inches wide. Then fold back each 
strip, and slightly scollop one edge ; 
then with your scissors, which should 
have round ends, press out the edge so 
as to round and slightly crimp it. 
Cut a piece of wire, and begin to wind 
the paper round the end. Wind strip 
after strip loosely, so as gradually to 
form a flower ; then tie it round the 
stem. White roses, pink, and crim- 
son, with blush roses, having a little 
pale pink in the centre, may be made 
so ; a calyx of moss should be added 
to some. Make buds half-blown, and 
full-blown flowers. Hyacinths are also 
pretty and easily made. Cut the 
paper in inch-wide strips, and notch 
the edges. Ciirl the strips with the 
blunt edge of a knife or scissors, and 
roll round each strip, with the curled 
edge outward. Pu)il each piece up to 
form • flower, and then secure the 
whole on a wire, placing them gradu- 
ally down it, and winding a little 
gitiun wool routtd ttko nam. Add loi^ 



338 



TAKE MY ADVICE. 



chin greon leaves oi" stouter paper. 
Daidi's reqtiire more careful cutting, 
and a paper pattern, Tlie real flower 
should be carefully imitated. 

Featlier Ornaments. — Fire- 
screens, composed of the wings of 
pheasants or other birds, are both 
pretty and useful, and, when hung at 
the fire-side, below the bell-pull, form 
a nice addition to the decorations of a 
drawing-room. The wings must be 
cut off when the bird is fresh killed, 
and as near the body as possible, being 
careful not to ruffle the feathers. 
When the wing is cut off, place the 
inner edges together, and sew them up 
till near the top feathers. When 
sewed, lay the screen on a table right 
side down, and, having placed a double 
paper over the sewing, press it w'ith a 
hot iron. When that side is .done, 
turn the screen, and place a weight 
on the right side to give it a flat back ; 
it is then fit to a,ttach to the handle 
— a gilt one looks best. Form rosettes 
of scarlet chenille, and sew one on 
each side, so as to cover where the 
handle joins. A pair of scarlet chenille 
tassels and silk cord are required ; the 
screen is hung by the loop of cord. 

Foticliomanie.— This is an ex- 
cellent imitation of every sort of por- 
celain — Sevres, Etruscan, Japanese, 
Assyrian, &c. 

The materiah required for poticho- 
manie are : — Glass ^vases, sheets of 
paper printed in various designs, var- 
nish, dissolved gum-arabic, prepared 
colours, paint-brushes, essence of lav- 
ender, or tu^rpentine, and fine scissors. 

The vases are of plain glass, in 
various forms ; but, from the nature 
of the work, it is necessary to have 
the neck large enough to admit the 
hand. The graceful shape of the 
Etruscan vase is, therefore, not quite 
convenient to display potichimanie. 

The sheets of paper are coloured, 
and printed in various designs — some 
v/ith figures and other subjects in the 
graceful Etruscan style ; others have 
(li-agons, trees, flowers, birds, &c., in 
' hinese design, or figures and decora- 
tions in the Assyrian style ; and, 
?i§aiii, there are medallions, and other 



subjects exclusively French, besides 
borders of all these diderent sorts. 

Cut out the figures, birds, &c., care- 
fully and minutely, throwing away 
the ground part of the paper. Be- 
ginners should select such subjects as 
are tolerably compact, llunning pat- 
terns, with the various parts connected 
only by long stems, and flowers with 
the pistil and stamens projecting, are 
considerably more difficult to arrange 
than simpler patterns. 

Lay all the materials on the table, 
including a clean towel, some soft old 
linen, and a small bason of warm 
water. 

Fold a sheet of blotting-paper into 
several thicknesses, lay one of the sub- 
jects on it, and, with one of tho 
brushes, cover the painted .--Jde oi it 
entirely with gum. Of course, the 
vases have been previously thorougljly 
washed'and well dried. Put the paper 
inside the glass, rubbing dovv'n eveiy 
part with your nail, so that no mr 
may be left between the paper and uLe 
glass. Proceed in this way v/itn each 
figure, flower, or other design, until 
sufficient patterns are placed on tLe 
glass ; borders may be added or not, 
according to fancy,_ but they must 
always harmonize with the rest of the 
design. 

When all these are perfectly dry, 
examine them to see that no air-biibble 
is left. Then add a coatiiig of gum at 
the back of the figures, and, when 
drjA, a coat of varnish ; in both cases 
luithout touching the glass. After this 
is thoroughly dry, remove with a wet 
cloth any spots of gum or varnish that 
may have fallen on the vase, and mix 
the colouring matter with sufficient 
essence of lavender to make it run 
freely. Pour the liquid into the vase, 
and twist it round and round until 
every part is completely coloured. 
Pour the remainder out, let the vas'e 
dry, and then add another coat of 
varnish, 

A vase so prepared may hold water, 
but we do not recommend the trial. 
An inner vessel, filled with water, 
might readily be placed in the larger 
one for flowers. When the ground of 
the upper and lowe^ parts is intende.^ 



LADIES' WORK. 



339 



to be black, and that of the centre 
light, the colour must be applied with 
brushes, and not poured in as directed. 
Each part should also be dry before 
the next band is applied. Great taste 
is required in the choice of the ground 
colour, as on it srreatly depends the 
truthful hue of the china. 

Vitro-manie, or Imitation Stained 
Glass. — One of the prettiest orna- 
mentations for windows is decora- 
tive fjlass-work. The materials are 
inexpensive and at hand. The best 
prints for the purpose are the co- 
loured frontispieces of music, or co- 
loured groups of flowers. Heads alone 
look well ; but, whatever be the de- 
sign, it must be coloured. Take one 
of these frontispieces, damp it through 
with a sponge and water, let it remain 
on a clean and smooth cloth till equally 
damp ; then get a frame of a slate, the 
full size of the picture, or nearly so ; 
rub some paste on the Hat edge of the 
frame, letting it lie well on the sur- 
face; take up the print., place it on 
the frame ; press the paper well down 
on it, let it remain some hours till 
dry; it will then, when tapped with 
the fingers, sound like a drum. Then 
procure some crystal, or white hard 
varnish, or Canada balsam, and varnish 
the picture on both sides. When dry, 
varnish it again, and perhaps a third 
time, as the oftener it is varnished the 
more transparent it will be, but it 
must be perfectly dry between each 
varnishing. The picture parts of 
m.usic frontispieces are generally in- 
closed with an oval or square ; take it 
out of the frame, and cut it in either 
of these lines, if there are any, as the 
case may be. Tt is now ready for 
putting on the window ; but first get 
a square of figured net, such as is sold 
for ladies' sleeves. Have the net the 
exact size of the pane of glass ; get 
some thin white paint, mixed princi- 
pally with turpentine, or buy a tube 
of fiake-white — this is already a thick 



white paint ; with the point of a knife 
mix it with a very little turpentine, 
and a siifficient portion of varnish to 
render it thin. Paint over somewhat 
thickly a sheet of paper. Lay the 
oval, or the square design which has 
been varnished, on to the net, and cut 
away the portion of the centre of the 
net where the design will come. Now 
lay the net from which the centre has 
been cut on to the paper, so that it 
shall absorb the paint on one side of 
the net; let it stay a few minutes, 
then take it up and lay it on the 
glass, taking care that it touches the 
glass in every part. Let it remain on 
the glass for a quarter of an hour, 
then strip it oflF; a perfect impression 
of the net will be left on the glass. 
When this is quite dry, varnish the 
back of the picture again; varnish also 
the clear poi^tion of the glass, which 
answers to the shape of the picture; 
then place the two varnished surfaces 
together, pressing the print well on 
the glass, that it may not slip. The 
window-pane will now be complete, 
and will last for years. 

Fainting on Silk or Satin. — 
Make an outline, then lay on with care 
a wash of isinglass, which will remove 
the glare and sleekiness of the silk, 
and make the colours work freely; 
melt the isinglass in clear water so aa 
not to be glutinous, otherwise it would 
spoil the colours and discolour the 
silk ; make the lights by a small tint 
mixed with flake white, of the colour 
of the intended flower, just suflicient 
to give a degree from the colour of the 
silk ; for instance, if a blue flower, a 
very small quantity of bice or blue 
verditure mixed with white, using less 
of the white in proportion as the shades 
grow darker, indigo may be used alone 
in the darkest. Take care never to 
lay the colours on thick, as they will 
crack, to prevent which mix a little 
white sugar - candy withi the gum - 
water. 



340 



XV. COUNSEL AND INFORMATION 

FOR 

NURSES AND MOTHERS. 



The ITiirsiiig of the Sick. 

All women are likely, at some period 
of their lives, to be called on to per- 
form the duties of a sick-nurse, and 
should prepare themselves as much as 
possible, by observation and reading, for 
the occasion when they may be required 
to perform the office. The main re- 
quirements are good-temper, compas- 
sion for suffering, sympathy with suf- 
ferers, which most women worthy of 
the name possess, neat-handedness, 
quiet manners, love of order, and clean- 
liness. With these qualifications there 
will be very little to be wished for ; the 
desire to relieve suffering will inspire a 
thousand little attentions, and sur- 
mount the disgusts which some of the 
offices attending the sick-room are apt 
to create. Where serious illness visits 
a household, and protracted nursing is 
likely to become necessary, a profes- 
sional nurse will probably be engaged 
who has been trained to her duties; but 
in some families, and those not a few 
let us hope, the ladies of the family 
would oppose such an arrangement as 
a failure of duty on their part. There 
is, besides, even when a professional 
nurse is ultimately called in, a period 
of doubt and hesitation, while disease 
has not yet developed itself, when the 
patient must be attended to ; and, in 
these cases, some of the female servants 
of the establishment must give their 
attendance in the sick-room. There 
are, also, slight attacks of cold, in- 
fluenza, and accidents in a thousand 
forms, to which all are subject, where 
domestic nursing becomes a necessity ; 
where disease, though unattended with 
danger, is nevertheless accompanied 
by the nervous irritation incident to 
illness, and when all the attention of 
the domestic nurse becomes necessary. 

In the first stage of sickness, while 
doubt and a little perplexity hang over 



the household as to the nature of the 
sickness, there are some things about 
which no doubts exist : the patient's 
room must be kept in a perfectly pure 
state, and arrangements made for 
proper attendance ; for the first canon 
of nursing, according to Florence Night- 
ingale, its apostle, is to "keep the air 
the patient breathes as pure as the ex- 
ternal air, without chilling him. " This 
can be done without any preparation 
which might alarm the patient ; with 
proper windows, open fireplaces, and 
a supply of fuel, the room may be as 
fresh as it is outside, and kept at a 
temperature suitable for the patient's 
state. 

Windows, however, must be opened' 
from above, and not from below, and 
draughts avoided ; cool air admitted 
beneath the patient's bfead chills the 
lower strata and the floor. The care- 
ful nurse will keep the door shut when 
the window is open ; she will also take 
care that the patient is not- placed be- 
tween the door and the open window, 
nor between the open fireplace and the 
window. If confined to bed, she will 
see that the bed is placed in a thorough- 
ly ventilated part of the room, but out 
of the current of air which is pro- 
duced by the momentary opening oi 
doors, as well as out of the line ol 
draught between the window and the 
open chimney, and that the tempera- 
ture of the room is kept about 64°. 
Where it is necessary to admit air by 
the door, the window should be closed 
but there are few circumstances in 
which good air can be obtained throuco 
the chamber door ; through it, on tLe 
contrary, the gases generated in th^ 
lower parts of the house are likely to 
be drawn into the invalid chamber. 

These precautions taken, and plain 
nourishing diet, such as the patient 
desires, furnished, probably little more 



NUHSmG OF THE SICK. 



341 



can be done, unless more serious symp- 
toms present themselves ; in which 
case medical advice will be sought. 

Under no circumstances is ventila- 
tion of the sick-room so essential as in 
cases of febrile' diseases, usually con- 
sidered infectious ; such as typhus and 
puerperal fevers, influenza, hooping- 
cough, small and chicken-pox, scarlet 
fever, measles, and erysipelas : all 
these are considered communicable 
through the air ; but there is little 
danger of infection being thus com- 
municated, provided the room is kept 
thoroughly ventilated. On the con- 
trary, if this essential be neglected, 
the power of infection is greatly in- 
creased and concentrated, in the con- 
fined and impure air ; it settles upon 
the clothes of the attendants and 
visitors, especially where they are of 
wool, and is frequently communicated 
to other families in this manner. The 
comfort oi feverish patients, and in- 
deed of most sick persons, is greatly 
increased by being sponged with tepid 
Water, in which camphorated spirit is 
dropped. A teaspoonful should be 
poured into a quart of water, and a 
patient may be sponged every two 
hoitrs, in warm weather. 

Under all circumstances, therefore, 
the sick-room should be kept as fresh 
and sweet as the open air, while the 
temperature is kej)t up by artificial 
heat, taking care that the fire burns 
clear, and gives out no smoke into the 
room ; that the room is perfectly clean, 
wiped over with a damp cloth every 
day, if boarded ; and swept, after 
sprinkling with damp tea-leaves, or 
other aromatic leaves, if carpeted ; 
that all utensils are emptied and clean- 
ed as soon as used, and not once in 
f our-and-twenty hours, as is sometimes 
done. "A slop-pail," Miss Nightin- 
gale says, "should never enter a sick- 
room ; everything should be carried 
direct to the water-closet, emptied 
there, and brou^jht up clean ; in the 
best hospitals the slop-pail is un- 
known." I do not approve," says 
Miss Nightingale, " of making house- 
maids of nurses, - that would be waste 
of means ; but I have seen surgical 
sisters, women whose hands were 



worth to them two or three guineas a 
week, down on their knees, scouring a 
room or hut, because they thought it 
was not fit for their patients ; these 
women had the true nurse-spirit." 

Bad smells are sometimes met by 
sprinklingalittleliquidchlorideof lime 
on the floor; fumigation by burning pas- 
tiles is also a common expedient for 
the purification of the sick-room. They 
are useful, but only in the sense hinted 
at by the medical lecturer, who com- 
menced his lecture thus : — "Fumiga- 
tions, gentlemen, are of essential im- 
portance ; they make so abominable a 
smell, that they compel you to open 
the windows and admit fresh air." In 
this sense they are useful, but ineffec- 
tual unless the cause be removed, and 
fresh air admitted. 

The sick-room should be quiet ; no 
talking, no gossiping, and, above all, 
no whispering, — this is absolute 
cruelty to the patient ; he thinks his 
complaint the subject, and strains his 
ear painfully to catch the sound. No 
rustling of dresses, nor creaking shoes 
either ; where the carpets are taken 
up, the nurse should wear list shoes, 
or some other noiseless material, and 
her dress should be of soft material 
that does not rustle. Miss Nightin- 
gale denounces crinoline, and quotes 
Lord Melbourne on the subject of wo- 
men in the sick-room, who said, "I 
would rather have men about me, when 
ill, than women ; it requires very 
strong health to put up with women " 
Ungrateful man ! but absolute quiet 
is necessary in the sick-room. 

Never let the patient be waked out 
of his first sleep by noise, never roused 
by anything like a surprise. Always 
sit in the apartment, so that the pa- 
tient has you in view, and that it is 
not necessary for him to turn in speak- 
ing to you. Never keep a patient 
standing ; never speak to one while 
moving. Never lean on the sick-bed. 
Above all, be calm and decisive with 
the patient, and prevent all noises 
overhead. 

A cai'eful nurse, when a patient 
leaves his bed, will open the window 
wide, and throw the clothes back so 
as thoroughly to air the bed. She will 



342 



ADVICE ON NURSING. 



avoid drying or airing anything damp 
in the sick-room. 

"It is another fallacy," says Flor- 
ence Nightingale, "to suppose that 
night air is injurious; a great authority 
told me that, in London, the air is 
never so good as after ten o'clock, 
when smoke has diminished ; but then 
it must be air from without, not with- 
in, and not air vitiated by gaseous 
airs. A great fallacy prevails also," 
she says, in another section, "about 
flowers poisoning the air of the sick- 
room : no one ever saw them over- 
crowding the sick-room ; but, if they 
did, they actually absorb carbonic 
acid, and give off oxygen." Cut flowers 
also decompose water, and produce 
oxygen gas. Lilies, and some other 
very odorous plants, may perhaps give 
out smells unsuited to a close room, 
while the atmosphere of the sick-room 
should always be fresh and natural. " 
" Patients," says Miss Nightingale, 
"are sometimes starved in the midst 
«)f plenty, from want of attention to the 
ways which alone make it possible for 
them to take food. A spoonful of beef- 
tea, or arrowroot and wine, or some 
other light nourishing diet, should be 
given every hour, for the patient's 
stomach will reject large supplies. In 
very weak patients there is often a 
nervous difficulty in swallowing, which 
is much increased if food is not ready 
and presented at the moment when it 
is wanted : the nurse should be able 
to discriminate, and know when this 
mom^ent is approaching." 

Diet suitable for patients will de- 
pend, in some degree, on their natural 
likes and dislikes, which the nurse 
will do well to acquaint herself with. 
Beef-tea is useful and relishing. Eggs 
are not equivalent to the same weight 
of meat. Arrowroot is less nourish- 
ing than flour. Butter is the 'lightest 
and most digestible kind of fat. 
Cream, in some diseases, cannot be 
replaced. Observation is the nurse's 
best guide, and the patient's appetite 
the rule. Half a pint of milk is equal 
to a quarter of a pound of meat. 



The Monthly Hiirse. 



the utmost importance; and in the 
case of a young mother with her first 
child, it would be well for her to seek 
advice and counsel from her more ex- 
perienced relatives in this matter. In 
the first place, the engaging a monthly 
nurse in good time is of the utmost 
importance, as, if she be competent 
and clever, her services will be sought 
months beforehand ; a good nurse 
having seldom much of her time 
disengaged. There are some quali- 
fications which it is evident the nurse 
should possess : she should be scrupu- 
lously clean and tidy in her person; 
honest, sober, and noiseless in her move- 
ments ; should possess anatural love for 
children, and have a strong nerve in 
case of emergencies. Snuff-taking and 
spirit-drinking must not be included 
in her habits ; but these are happily 
much less frequent than they were in 
former days. 

Beceiving, as she often will, instruc- 
tions from the doctor, she should, bear 
these in mind, and carefully carry 
them out. In those instances where 
she does not feel herself sufficiently 
informed, she should ask advice from 
the medical man, and not take upon 
herself to administer medicines, &c., 
without his knowledge. 

A monthly nurse should be between 
thirty and fifty years of age, suf- 
ficiently old to have a little experience, 
and yet not too old or infirm to be 
able to perform various duties requir- 
ing strength and bodily vigour. She 
should be able to wake the moment 
she is called, — at any hour of the 
night, that the mother or child may 
have theirwants immediately attended 
to. Good temper, united to a kind 
and gentle disposition, is indispensa- 
ble ; and, although the nurse will fre- 
quently have much to endure from the 
whims and caprices of the invalid, she 
should make allowances for these, and 
command her temper, at the same 
time exerting her authority when it is 
necessary. 

What the nurse has to do in the 
wav of cleaning and dusting her lady's 
room, depends entirely on the esta- 
blishment that is kept. Where there 



The choice of a monthly nurse is of are plenty of servants, the nurise, of 



DUTIES OF THE MONTHLY NURSE. 



Zi^ 



course, has nothing whatever to do 
but attend on her patient, and ring 
the bell for anything she may require. 
Where the number of domestics is 
limited, she should not mind keeping 
her room in order; that is to say, 
sweeping and dusting it every morning. 
If fires be necessary, the housemaid 
should always clean the grate, and do 
all that is wanted in that way, as this, 
being rather dirty "work, would soil 
the nurse's dress, and unfit her to 
approach the bed, or take the infant, 
without soiling its clothes. In small 
establishments, too, the nurse should 
herself fetch things she may require, 
and not ring every time she wants 
anything; and she must, of course, 
not leave her invalid unless she sees 
everything is comfortable, and then 
only for a few minutes. When down 
stairs, and in the company of the do- 
mestics,- the nurse should not repeat 
what she may have heard in her lady's 
room, as much mischief may be done 
by a gossiping nurse. As in most 
houses the monthly nurse is usually 
sent for a few days before her services 
may be required, she should see that 
all is in readiness ; that there be no 
bustle and hurry at the time the con- 
finement takes place. She should keep 
two pairs of sheets thoroughly aired, 
as well as night-dresses, flannels, &c., 
&c. All the things which will be re- 
quired to dress the baby, the first time 
should be laid in the basket in readi- 
ness, in the order in which they are to 
be put on ; as well as scissors, thread, 
a few pieces of so^t linen rag, and two 
or three fla.nnel squares. If a berceau- 
nette is to be used immediately, the 
nurse should ascertain that the mat- 
tresses, pillow, &c., are all well aired; 
and if not already done before she ar- 
rives, she should assist in covering 
and trimming it, ready for the little 
occupant, A monthly nurse should 
he handy at her needle, as, if she is 
in the house some time before the 
baby is born, she will require some 
work of this sort to occupy her time. 
She should also understand the making 
U13 of little caps, although we can 
scarcely say this is one of the nurses 
duties. As most children wear no 



caps, except out of doors, her powers 
in this way will not be much taxed. 

A nurse should endeavour to make 
her room as cheerful as possible, an- 1 
always keep it clean and tidy. Sb - 
should empty the chamber utensils a- 
soon as used, and on no account pui 
things under the bed. Soiled bab^ .v 
napkins should be rolled up and put 
into a pan, when they should be 
washed out every morning, and huni; 
out to dry: they are then in a fi' 
state to send to the laundress; anu 
should on no account be left dirty, 
but done every morning in this way. 
The bedroom should be kept rather 
dark, particularly for the first week 
or ten days ; of a regular temperature, 
and as free as possible from draughts, 
at the same time well ventilated ant-: 
free from unpleasant smells. 

The infant, during the month, must 
not be exposed to strong light, or 
much air; and, in carrying it about 
the passages, stairs, &c., the nurse 
should always have its head-flanne.' 
on, to protect the eyes and ears fron- 
the currents of air. As young mother? 
with their first baby are very ofte.'. 
much troubled at first with their 
breasts, the nurse should understand 
the art of emptying them by suction, 
or some other contrivance. If the 
breasts are kept well drawn, there wiii 
be but little danger of inflammation ; 
and as the infant at first cannot take 
all that is necessary, something mu&t 
be done to keep the inflammation 
down. This is one of the greatest 
difficulties a nurse has to contend 
with, and we can only advise her to 
be very persevering, to rub the breasts 
well, and to let the infant suck as 
soon and as often as possible, until 
they get in proper order. 

The "Wet-Sfurse. 

We are aware that, according to 
the opinion of some ladies, there is 
no domestic theme, during a certain 
period of their married lives, more 
fraught with vexation and disquietude 
than that ever-fruitful source of an- 
noyance, " The Wet-Xurse ;" bat. 
also, we believe there are thousands of 
excellent wives and mothers wJao pass 



.144 



THE WET NURSE. 



throtigli life "without even a temporary 
embroglio in the kitchen, or suffering 
a state of moral hectic the whole time 
of a nurse's empire in the nursery or 
bedroom. Our own observation goes 
to prove, that although many un- 
qualified persons palm themselves off 
on ladies as fully competent for the 
duties they so rashly and dishonestly 
undertake to perform, and thus expose 
themselves to ill-will and merited 
censure, there are still very many 
fully equal to the legitimate exercise 
of what they undertake ; and if they 
do not in every case give entire satis- 
faction, some of the fault,— and some- 
times a great deal of it, — may be 
honestly placed to the account of the 
ladies themselves, who, in many in- 
stances, are so impressed with the 
propriety of their oa^ti method of 
performing everything,, as to insist 
upon the adoption of their system in 
preference to that of the nurse, whose 
plan is probably based on a compre- 
hensive forethought, and rendered 
perfect in all its details by an ample 
experience. 

In all our remarks on this subject, 
we should remember with gentleness 
the circumstances from which our 
nurses are drawn ; and that those 
who make their duty a study, and are 
termed professional nurses, have much 
to endure from the caprice and egotism 
of their employers ; while others are 
driven to the occupation from the 
laudable motive of feeding their own 
children, and who, in fulfilling that 
object, are too often both selfish and 
sensual, performing without further 
interest than is consistent with their 
own advantage the routine of cus- 
tomary duties. 

Properly speaking, there are two 
nurses, — the nurse for the mother and 
the nurse for the child, or, the 
monthly and the wet-nurse. Of the 
former we have already spoken, and 
will now proceed to describe the 
duties of the latter, and add some 
suiioestions as to her age, physical 
he t"th, and moral conduct, subjects 
n*^ the utmost importance as far as 
the charge entrusted to her is con- 



cerned, and therefore demanding some 
special remarks. 

When from illness, suppression of 
the milk, accident, or some natural 
process, the mother is deprived of the 
pleasure of rearing her infant, it be- 
comes necessary at once to look 
around for a fitting substitute, so that 
the child may not suffer, by any need- 
less delay, a physical loss by the de- 
privation of its natural food. The 
first consideration should be as re- 
gards age, state of health, and tem- 
per. 

The age, if possible, should not be 
less than twenty nor exceed thirty 
years, with the health sound in every 
respect, and the body free from all 
eruptive disease or local blemish. 
The best evidence of a sound state of 
health will be found in the woman's 
clear open countenance, the ruddy 
hue of the skin, the full, round, and 
elastic state of the breasts, and espe- 
cially in the erectile, firm condition 
of the nipple, which, in all unhealthy 
states of the body, is pendulous, 
flabby, and relaxed ; in which case, 
the milk is sure to be imperfect in 
its organization, and, consequently, 
deficient in its nutrient qualities. 
Appetite is another indication of 
health in the suckling nurse or mother; 
for it is impossible a woman can feed 
her child without having a corres- 
ponding appetite ; and though inor- 
dinate craving for food is neither de- 
sirable nor necessary, a natural vigour 
should be experienced at meal-times, 
and the food taken should be antici- 
pated and enjoyed. 

Besides her health, the moral state 
of the nurse is to be taken into ac-^ 
count, or that mental discipline or 
principle of conduct which would 
deter the nurse from at any time 
gratifying her own pleasures and ap- 
petites at the cost or suffering of her 
infant charge. 

The conscientiousness and good 
faith that would prevent a nurse so 
acting are, unfortunately, very rare ; 
and many nui"ses, rather than forego 
the enjoyment of a favourite dish, 
though morally certain of the effect 



KUHSES AND THEIR DUTIES. 



345 



It will have on the child, will on the 
first opportunity feed with avidity 
on fried, meats, cabbage, cncumb'ers, 
pickles, or other crude and injurious 
aliments, in defiance of all orders 
given, or confidence reposed in their 
word, good sense, and humanity. And 
when the infant is afterwards racked 
with pain, and a night of disquiet 
alarms the mother, the doctor is sent 
for, and the nurse covering her dere- 
L'jtion by a falsehood, the consequence 
of her glutton}'- is treated as a disease, 
and the poor infant is dosed for some 
clays with medicines that can do it 
but little if any good, and, in all pro- 
Ijability, materially retard its physical 
development. The selfish nurse, in 
her ignorance, believes, too, that as 
long as she experiences no admonitory 
symptoms herself, the child cannot 
suflPer ; and is satisfied that, whatever 
is the Cause of its screams and 
plunges, neither she, nor what she 
had eaten, had anything to do with 
it ; with this flattering assurance at 
her heart, she watches her opportu- 
nity, and has another luxurious feast 
off the proscribed dainties, till the 
increasing disturbance in the child's 
health, or treachery from the kitchen, 
opens the eyes of mother and doctor 
to the nurse's unprincipled conduct. 
In all such cases the infant should be 
spared the infliction of medicine, and, 
as a wholesome corrective to herself, 
and relief to her charge, a good sound 
dose administered to the nurse. 

Respecting the - diet of the wet- 
nurse, the first point of importance 
is to fix early and definite hours for 
every meal ; and the mother should 
see that no cause is ever allowed to 
interfere with their punctuality. The 
food itself should be light, easy of 
digestion, and simple. Boiled or roast 
meat, with bread and potatoes, with 
occasionally a piece of sago, rice, or 
tapioca pudding, should constitute 
the dinner, the only meal that re- 
quires special comment ; broths, green 
vegetables, and all acid or salt foods 
must be avoided. Fresh fish, once or 



twice a week, may be taken ; but it 
is hardly sitfficiently nutritious to be 
often used as a meal. If the dinner 
is taken early — at one o'clock — there 
will be no occasion for luncheon, 
which too often, to the injury of the 
child, is made the cover for a first 
dinner. 

Animal food once in twenty-four 
hours is quite sufficient. All spirits, 
imless in extreme cases, should be 
avoided ; and wine is still more sel- 
dom needed. With a due quantity of 
plain digestible food, with early hours, 
and regularity, the nurse will not 
only be strong and healthy herself, 
but fully capable of rearing a child in 
health and strength. There are two 
points all mothers, who are obliged to 
employ wet-nurses, should remember 
and be on their guard against. The 
first is, never to allow a nurse to give 
medicine to the infant on her own 
authority ; many have such an infa- 
tuated idea of the healing excellence 
of castor-oil, that they would admin- 
ister a dose of this disgusting grease 
twice a week, and think they had 
done a meritorious service to the 
child. The next point is, to watch 
carefully, lest, to insure a night's 
sleep for herself, she does not dose 
the infant with Godfrey's cordial, or 
some soothing syrup or narcotic po- 
tion, to insure tranquillity to the 
one and give the opportunity of sleep 
to the other. The fact that scores of 
nurses keep secret bottles of these 
deadly syrups, for the purpose of 
stilling their charges, is notorious ; 
and that many use them to a fearful 
extent is sufficiently patent to all. 

It therefore behoves the mother, 
while obliged to trust to a nurse, to 
use her best discretion to guard her 
child from the unprincipled treat- 
ment of the person she must, to a 
certain extent, depend upon and 
trust ; and to remember, in all cases, 
rather than resort to castor-oil or 
sedatives, to consult a medical man 
for her infant in preference to follow- 
ing the counsel of her nurse. 



XVI. THE REARING AND CARE OF CHILDREN. 



Physiology of Life, as illustra- 
ted by Respiration, Circula- 
tion, and Digestion. 

The infantine management of cliil- 
dren, like the mother's love for her 
offspring, seems to be born with the 
child, and to be a direct intelligence of 
Nature, It may thus, at first sight, 
appear as inconsistent and presump- 
tuous to tell a woman how to rear her 
infant as to instruct her in the manner 
of loving it. Yet, though Nature is 
unquestionably the best nurse. Art 
makes so admirable a foster-mother, 
that no sensible woman, in her novi- 
tiate of parent, would refuse the ad- 
monitions of art, or the teachings of 
experience, to consummate her duties 
of nurse. It is trxie that, in a civilized 
state of society, few young wives reach 
the epoch that makes them mothers 
without some insight, traditional or 
practical, into the managemicnt of in- 
fants : consequently, the cases wherein 
a woman is left to her own unaided in- 
telligence, or what, in such a case, may 
be called instinct, and obliged to trust 
to the promptings of Nature alone for 
the well-being of her child, are very 
rare indeed. Again, every woman is not 
gifted with the same physical ability 
for the harassing duties of a mother ; 
and though Nature, as a general rule, 
has endowed all female creation with 
the attributes necessary to that most 
beautiful and, at the same time, holiest 
function — the healthy rearing of their 
offspring — the cases are sufficiently 
numerous to establish the exception, 
where the mother is either physi- 
cally or socially incapacitated from 
undertaking these most pleasing du- 
ties herself, and where, consequently, 
she is compelled to trust to adven- 
titious aid for those natural benefits 
which are at once the mother's pride 
and delight to render to her child. 



In these cases, when obliged to call 
in the services of hired assistance, she 
must trust the dearest obligation of 
her life to one who, from her social 
sphere, has probably notions of rear- 
ing children diametrically opposed to 
the preconceived ideas of the mother, 
and at enmity with all her sentiments 
of right and prejudices of position. 

It has justly been said— ^w e think by 
Hood — that the children of the poor 
are not brought up, but dragged up. 
However facetious this remark may 
seem, there is much truth in it ; and 
that children, reared in the reeking 
dens of squalor and poverty, live at 
all, is an apparent anomaly in the 
course of tilings, that, at first sight, 
would seem to set the laws of sanitary 
provision at defiance, and make it ap- 
pear a perfect waste of time to insist 
on pure air and exercise as indispens- 
able necessaries of life, and especially 
so as regards infantine existence. 

We see elaborate care bestowed on a 
family of children, everything studied 
that can tend to their personal com- 
fort — pure air, pure water, regular 
ablution, a dietary prescribed by art, 
and every precaution adopted that 
medical judgment and maternal love 
can dictate, lor the well-being of the 
parent's hope ; and find, in despite of 
all this care and vigilance, disease and 
death invading the guarded treasure. 
We turn to the fetor and darkness 
that, in some obscure court, attend 
the robust brood who, coated in dirt, 
and with mud and refuse for play- 
things, live and thrive, and grow into 
manhood, and, in contrast to the pa]e 
face and flabby flesh of the pampered 
child, exhibit strength, vigour, and 
well-developed frames, and our belief 
in the potency of the life-giving ele- 
ments of air, light, and cleanliness re- 
ceives a shock that, at first sight, 
would appear fatal to the implied Leue' 



THE CARE OF INFANT LIFE. 



347 



fits of these, in reality, all-su^cient 
attributes of health and life. 

But as we must enter more largely 
on this subject hereafter, we shall leave 
its consideration for the present, and 
return to what we were about to say re- 
specting trusting to others' aid in the 
rearing of children. Here it is that 
the young and probably inexperienced 
mother may find our remarks not only 
an assistance but a comfort to her, in 
as far as, knowing the simplest and 
best system to adopt, she may be able 
to instruct another, and see that her 
directions are fully carried out. 

The human body, materially con- 
sidered, is a beautiful piece of me- 
chanism, consisting of many parts, 
each one being the centre of a system, 
and performing its own vital function 
irrespectively of the others, and yet 
dependent for its vitality upon the 
harmony and health of the whole. It 
is, in fact, to a certain extent, like a 
watch, which, when once wound up 
and set in motion, will continue its 
function of recording true time only so 
long as every wheel, spring, and lever 
performs its allotted duty, and at its 
allotted time ; or till the limit that 
man's ingenuity has placed to its ex- 
istence as a moving automaton has 
been reached, or, in other words, till 
it has run down. 

What the key is to the mechanical 
watch, air is to the physical man. 
Once admit air into the mouth and 
nostrils, and the lungs expand, the 
heart beats, the- blood rushes to the 
remotest part of the body, the mouth 
secretes saliva, to soften and macerate 
the food ; the liver forms its bile, to 
separate the nutriment from the di- 
gested aliment ; the kidneys perform 
their office ; the eye elaborates its 
tears, to facilitate motion and impart 
that glistening to the orb on which de- 
pends so much of its beauty ; and a 
dewy moisture exudes from the skin, 
protecting the body from the extremes 
of heat and cold, and sharpening the 
perception of touch and feeling. At 
the same instant, and in every part, 
the arteries, like innumerable bees, 
are everywhere laying down layers of 
muscle, bones, teeth, and, in fact, like 



the coral zoophyte, building up a con- 
tinent of life and matter ; while the 
veins, equally busy, are carrying away 
the debris and refuse collected from 
where the zoophyte arteries are build- 
ing — this refuse, in its turn, being con- 
veyed to the liver, there to be conver- 
ted into bile. 

All these — and they are but a few 
of the vital actions constantly taking 
place — are the instant result of one 
gasp of life-giving air. No subject 
can be fraught with greater interest 
than watching the first spark of life, 
as it courses with electric speed 
"through all the gates and alleys" of 
the soft, insensate body of the infant. 
The effect of air on.the new-born child 
is as remarkable in its results as it ia 
wonderful in its consequence; but to un- 
derstand this more intelligibly, it must 
first be remembered that life consists 
of the performance of three vital func- 
tions — EESPIE.ATION, Circulation", 
and Digestion. The lungs digest the 
air, taking from it its most nutritious 
element, the oxygen, to give to the 
impoverished blood that circulates 
through them. The stomach digests 
the food, and separates the nutriment 
— chyle — ^from the aliment, which it 
gives to the blood for the development 
of the frame ; and the blood, which is 
understood by the term circulation, 
digests in its passage through the 
lungs the nutriment — chyle— to give 
it quantity and quality, and the oxy" 
gen from the air to give it vitality. 
Hence it will be seen, that, speaking 
generally, the three vital functions re- 
solve themselves into one — Digestion; 
and that the lungs are the primary and 
t le most important of the vital organs; 
and respiration, the first, in fact, as we 
all know it is the last indeed, of all 
the functions performed by the living 
body. 

The Lungs— Respiration. 

The first efi"ect of air on the infant is 
a Slight tremor about the lips and 
angles qf the mouth, increasing to 
twitchings, and finally to a convulsive 
contraction of the lips and cheeks, the 
consequence of sudden cold to the 
nerves of the face. This spasmodic 



848 



THE PHYSIOLOGY OF EARLY LIFE. 



action produces a gasp, causing the 
air to rush through the mouth and 
nostrils, and enter the windpipe and up- 
per portion of the flat and contracted 
lungs, which, like a sponge partly im- 
mersed in water, immediately expand. 
This is succeeded by a few fauit sobs 
or pants, by which larger volumes of 
air are drawn into the chest, till, after 
a few seconds, and when a greater bulk 
of the lungs has become inflated, the 
breastbone and ribs rise, the chest ex- 
pands, and, with a sudden start, the 
infant gives utterance to a succession 
of loud, sharp cries, which have the 
effect of filling every cell of the entire 
organ with air and life. To the anx- 
ious mother, the first voice of her 
child is, doubtless, the sweetest music 
she ever heard ; and the more loudly 
it peals, the greater should be her joy, 
as it is an indication of health and 
strength, and not only shows the per- 
fect expansion of the lungs, but that 
the process of life has set in with vig- 
our. Having welcomed in its own 
existence, like the morning bird, with 
a shrill note of gladness, the infant 
ceases its cry, and, after a few short 
sobs, usually subsides into sleep or 
quietude. 

At the same instant that the air 
rushes into the lungs, the valve, or 
door between the two sides of the 
heart — and through which the blood 
had previously passed — is closed and 
hermetically sealed, and the blood 
taking a new course, bounds into the 
lungs, now expanded with air, and 
which we have likened to a wetted 
sponge, to which they bear a not unapt 
aflinity, air being substituted for water. 
It here receives the oxygen from the 
atmosphere, and the chyle, or white 
blood, from the digested food, and be- 
comes, in an instant, arterial blood, a 
vital principle, from which every solid 
and fluid of the body is constructed. 
Besides the lungs, Nature has provided 
another respiratory organ, a sort of 
supplemental lung, that, as well as 
being a covering to the body, inspires 
air and eaipires moisture ; this is the 
cuticle, or skin ; and so intimate is 
the coimection between the skin and 



lungs, that whatever injures the first, 
is certain to afi'ect the latter. 

Hence the difficulty of breathing ex- 
perienced after scalds or burns on the 
cuticle, the cough that follows the ab- 
sorption of cold or damp by the skin, 
the oppressed and laborious breathing 
experienced by children in all eruptive 
diseases, while the rash is coming to the 
surface, and the hot, dry skin that 
always attends congestion of the lungs 
and fever. 

The great practical advantage de- 
rivable from this fact is the know- 
ledge that whatever relieves the one 
benefits the other. Hence, too, the 
great utility of hot baths in all affec- 
tions of the lungs or diseases of the 
skin ; and the reason why exposure to 
cold or wet is, in nearly all cases, fol- 
lowed by tightness of the chest, sore 
throat, difficulty of breathing, and 
cough. These symptoms are the con- 
sequence of a larger quantity of blood 
than is natural remaining in the lungs, 
and the cough is a mere effort of Na- 
ture to throw off the obstruction 
caused by the presence of too much 
blood in the organ of respiration. The 
hot bath, by causing a larger amount 
of blood to rush suddenly to the skin, 
has the effect of relieving the lungs of 
their excess of blood, and by equaliz- 
ing the circulation, and promoting 
perspiration from the cuticle, affords 
immediate and direct benefit, both to 
the lungs and the system at large. 

The Stomach.— Digestion. 

The organs that either directly or 
indirectly contribute to the process 
of digestion are, the mouth, teeth, 
tongue, and gullet, the stomach, small 
intestines, the pancreas, the salivary 
glands, and the liver. Next to respira- 
tion, digestion is the chief function in 
the economy of life, as, without the 
nutritious fluid digested from the ali- 
ment, there would be nothing to 
supply the immense and constantly 
recurring waste of the system, caused 
by the activity with which the ar- 
teries at all periods, but especially 
during infancy and youth, are building 
up the frame and developing the body. 



THE REARmO OF CHILDREN. 



349 



In infancy (the period of which our pre- 
sent subject treats), the series of parts 
^ engaged in the process of digestion 
may be reduced simply to the stomach 
and liver, or rather its secretion — the 
bile. The stomach is a thick muscu- 
lar bag, connected .above with the 
gullet, and, at its lower extremity, 
with the commencement of the small 
intestines. The duty or function of 
the stomach is to secrete from the 
arteries spread over its inner surface, 
a sharp acid liquid called the gastric 
juice; this, with a due mixture of 
saliva, softens, dissolves, and. gradually 
digests the food or contents of the 
stomach, reducing the whole into a 
soft pulpy mass, which then passes 
into the first part of the small intes- 
tines, where it comes in contact with 
the bile from the gall-bladder, which 
immediately separates the digested 
food into two parts; one is a white 
creamy fluid called chyle, and the 
absolute concentration of all nourish- 
ment, which is taken up by proper 
vessels, and, as we have before said, 
carried directly to the heart, to be 
made blood of. and vitalized in the 
lungs, and thus provide for the wear 
and tear of the system. It must be 
here observed that the stomach can 
only digest solids, for fluids, being in- 
capable of that process, can only be 
absorbed; and without the result of 
digestion, animal, or at least human- 
life, could not exist. Now, as Nature 
has ordained that infantine life shall 
be supported on liquid aliment, and 
as without a digestion the body would 
perish, some provision was necessary 
to meet this difficulty, and that pro- 
vision was found in the nature of the 
liquid itself, or, in other words, the 
MILK. The process of making cheese, 
or fresh curds and whey, is familiar 
to most persons ; but as it is necessary 
to the elucidation of our subject, we 
will briefly repeat it. The internal 
membrane, or the lining coat of a calf 's 
stomach, having been removed from 
the organ, is hung up, like a bladder, 
to dry ; when required, a piece is cut 
off, put in a jug, a little warm water 
poured upon it, and after a few hours 



it is flt for use ; the liquid so made 
being called rennet. A little of this 
rennet, poured into a basin of warm 
milk, at once coagulates the greater 
part, and separates from it a quantity 
of thin liquor, called whey. This is 
precisely the action that takes place 
in the infant's stomach after every 
supply from the breast. The cause is 
the same in both cases, the acid of the 
gastric juice in the infant's stomach 
immediately converting the milk into 
a soft cheese. It is gastric juice ad- 
hering to the calf's stomach, and 
drawn out by the water, forming ren- 
net, that makes the ciirds in the basin. 
The cheesy substance, being a solid, at 
once undergoes the process of diges- 
tion, is separated into chyle by the 
bile, and in a few hours finds its way 
to the infant's heart, to become blood, 
and commence "the architecture of its 
little frame . This is the simple pro- 
cess of a baby's digestion : — milk con- 
verted into cheese, cheese into chyle, 
chyle into blood, and blood into flesh, 
bone, and tegument, — how sim.ple is 
the cause, but how sublime and won- 
derful are the effects ! 

We have described the most im- 
portant of the three functions that 
take place in the infant's body — re- 
spiration and digestion; the third, 
namely circulation, we hardly think 
it necessary to enter on, not being 
called for by the requirements of the 
nui^-se and mother ; so we shall omit 
its notice, and proceed from theoreti- 
cal to more practical considerations. 
Children of weakly constitutions are 
just as likely to be born of robust 
parents, and those who earn their 
bread by toil, as the offspring of luxury 
and affluence; and, indeed, it is 
against the ordinary providence of 
Nature to suppose the children of the 
hardworking and necessitous to be 
hardier and more vigorous than those 
of parents blessed with ease and com- 
petence. 

All children come into the world in 
the same imploring helplessness, with 
the same general organization and 
wants, and demanding, either from 
the newly-awakened mother's love, or 



350 



THE NEW-BORN CHILD. 



from the memory of motherly feeling 
in blie aut-se, or the comaaon appeals 
of huinaiiity in those who nndertake 
the earliesb duties of an infant, the 
same assi-staiice and protection, and 
the same fostering care. 

The Infant. 

We have already described the phe- 
nomena produced on the new-born 
child by the contact of air, which, 
after a succession of muscular twitch- 
ings, becomes endowed with voice, 
and heralds its advent by a loud but 
brief succession of cries. But, though 
this is the general rule, it sometimes 
happens (from causes it is unnecessary 
here to explain) that the infant does 
not cry, or give utterance to any audi- 
ble sounds, or if it does, they are so 
faint as scarcely to be distinguished 
as human accents, plainly indicating 
that life, as yet, to the new visitor, is 
neither a boon nor a blessing ; the 
infant being, in fact, in a state of sus- 
pended or imperfect vitality, — a state 
of quasi existence, closely approximat- 
ing the condition of a still-birth. 

As soon as this state of things is 
discovered, the child should be turned 
on its right side, and the whole length 
of the spine, from the head down- 
wards, rubbed with all the fingers of 
the right hand, sharply and quickly, 
without intermission, till the quick 
action has not only evoked heat, but 
electricity in the part, and till the 
loud and sharp cries of the child have 
thoroughly expanded the lungs, and 
satisfactorily established its life. The 
operation will seldom require above a 
minute to effect, and less frequently 
demands a repetition. If there is 
brandy at hand, the fingers before 
rubbing may be dipped into that, or 
any other spirit. 

There is auofcher condition of what 
we may call " mute births, " where 
the child only makes short ineffectual 
gasps, and those at intervals of a mi- 
nute or two apart, when the lips, eye- 
lids, and fingers become of a deep 
p irple or slate colour, sometimes half 
the body remaining white, while the 
other half, which was at first swarthy, 
deepens to a livid hue. This condi- 



tion of the infant is owing to the 
valve between the two sides of the 
heart remaining open, and a.l]oy, ing 
the unvitalized venous blood to encer 
the arteries and get into the circula- 
tion. 

The object in this case, as in tha 
previous one, is to dilate the lungs 
as quickly as possible, so that, by the 
sudden effect of a vigorous inspiration, 
the valve may be firmly closed, and 
the impure blood, losing this means 
of egress, be sent directly to the lungs. 
The same treatment is therefore ne- 
cessary as in the previous case, with 
the addition, if the friction along the 
spine has failed, of a warm bath at a 
temperature of about 80 degrees, in 
which the child is to be plunged up to 
the neck, first cleansing the mouth 
and nostrils of the mucus that might 
interfere with the free passage of air. 

While in the bath, the friction 
along the spine is to be continued, and 
if the lungs still remain unexpanded, 
while one person retains the child in 
an inclined position in the water, 
another should insert the pipe of a 
small pair of bellows into one nostril, 
and while the mouth is closed and 
the other nostril compressed on the 
pipe with the hand of the assistant, 
the lungs are to be slowly inflated by 
steady puffs of air from the bellovrs, 
the hand being removed from the 
mouth and nose after each inflation, 
and placed on the pit of the stomach, 
and by a steady pressure expellmg it 
out again by the mouth. This pro- 
cess is to be continued, steadily in- 
flating and expelling the air from the 
lungs, till, with a sort of tremulous 
leap, N^ature takes up the process, and 
the infant begins to gasp, and finally 
to cry, at first low and faint, but 
with every engulp of air increasing in 
length and strength of volume, when 
it is to be removed from the water, 
and instantly wrapped (all but the 
face and mouth) in a flannel. Some- 
times, however, all these means will 
fail in effecting an utterance from the 
child, which will lie, with livid lips 
and a flaccid body, every few minutes 
opening its mouth with a short gasp- 
ing pant, and then subsiding into a 



THE MANAGEMENT OF INFANTS. 



351 



state of pulseless inaction, lingering 
probably some hours, till the spas- 
modic pantings growing further apart, 
it ceases to exist. 

The time that this state of negative 
vitality will linger in the frame of an 
infant is remarkable ; and even when 
all the previous operations, though 
long-continued, have proved ineffec- 
tual, the child will often rally from 
the simplest of means — the applica- 
tion of dry heat. When removed 
from the bath, place three or four 
hot bricks or tiles on the hearth, and 
lay the child, loosely folded in a flan- 
nel, on its back along them, taking 
care that there is but one fold of flan- 
nel between the spine and heated 
bricks or tiles. When neither of these 
articles can be procured, put a few 
clear pieces of red cinder in a warm- 
ing pan, and extend the child in the 
same manner along the closed lid. 
As the heat gradually • diffuses itself 
over the spinal marrow, the child that 
was dying, or seemingly dead, will 
frequently give a sudden and ener- 
getic cry, succeeded in another minute 
by a long and vigorous peal, making 
up, in volume and force, for the pre- 
vious delay, and instantly confirming 
its existence by every effort in its 
nature. 

With these two exceptions — re- 
stored by the means we have pointed 
out to the functions of life — we will 
proceed to the consideration of the 
child HEALTHILY BORN. Here the 
first thing that meets us on the 
threshold of inquiry, and what is 
often between mother and nurse not 
only a vexed question, but one of vex- 
atious import, is the crying of the 
child ; the mother, in her natural 
anxiety, maintaining that her infant 
must he ill to cause it to cry so much 
or so often, and the nurse insisting 
that all children cry, and that nothing 
is the matter with it, and that cry- 
ing does good, and is, indeed, an 
especial benefit to infancy. The 
anxious and unfamiliar mother, though 
not convinced by these abstract say- 
ings of the truth or wisdom of the 
explana.tion, takes both for granted ; 
and, giving the nurse credit for more 



knowledge and experience on this 
head than she can have, contenteily 
resigns herself to the infliction, as a 
thing necessary to be endured for the 
good of the baby, but thinking it, at 
the same time, an extraordinary in- 
stance of the imperfectibility of Na- 
ture as regards the human infant ; 
for her mind wanders to what she 
has observed in her childhood with 
puppies and kittens, who, except when 
rudely torn from their nurse, seldom 
give utterance to any complaining. 

We, undoubtedly, believe that cry- 
ing, to a certain extent, is not only 
conducive to health, but positively 
necessary to the full development and 
physical economy of the infant's being. 
But though holding this opinion, we 
are far from believing that a child does 
not very often cry from pain, thirst, 
want of food, and. attention to its per- 
sonal comfort ; but there is as much 
difference in the tone and expression 
of a child's cry as in the notes of an 
adult's voice ; and the mother's ear 
will not be long in discriminating be- 
tween the sharp peevish whine of irri- 
tation and fever, and the louder inter- 
mitting cry that characterizes the 
want of warmth and sleep. A'A 
these shades of expression in tiie 
child's inarticulate voice every nurse 
should understand, and every mother 
will soon teach herself to interpret 
them with ftn accuracy equal to lan- 
guage. 

There is no part of a woman's duty 
to her child that a young mothei- 
should so soon make it her business 
to study, as the voice of her infant, 
and the language conveyed in its cry. 
The study is neither hard nor diificuft; 
a close attention to its tone, and the 
expression of the baby's features, are 
the two most important points de- 
manding attention. The key to both 
the mother will find in her own heart, 
and the knowledge of her success in 
the comfort and smile of her infant. 
We have two reasons — both strong 
ones —for urging on mothers the inx- 
perative necessity of early makjug 
themselves acquainted with the n<i,- 
ture and wants of their child : the 
first, that when left to the entire re- 



352 



*' ACCIDENTALLY OVERLAID.'* 



spoiisibility of the baby, after the 
departure of the nurse, she may be 
able to undertake her new duties v/ith 
more confidence than if left to her 
own resources and mother's instinct, 
without a clue to guide her through 
the mysteries of those calls that vi- 
biate through every nerve of her 
nature ; and, secondly, that she may 
be able to guard her child from the 
nefarious practices of unprincipled 
nurses, who, while calming the mo- 
ther's mind with false statements as 
to the character of the baby's cries, 
rather than lose their rest, or devote 
that time which would remove the 
cause of suffering, administer, behind 
the curtains, those deadly narcotics 
which, while stupefying Nature into 
sleep, insure for herself a night of 
maiiy unbroken hours. Such nurses 
as have not the hardihood to dose 
their infant charges, are often full of 
other schemes to still that constant 
and reproachful cry. The most fre- 
quent means employed for this pur- 
pose is giving it something to suck — 
something easily hid from the mother, 
or, when that is impossible, under the 
plea of keeping it warm, the nurse 
covers it in her lap with a shawl, and 
under this blind, surreptitiously in- 
serts a finger between the parched 
lip^-, which possibly moan for drink ; 
and, under this inhuman cheat and 
delusion, the infant is pacified, till 
Nature, balked of its desires, drops 
into a troubled sleep. These are two 
of our reasons for impressing upon 
mothers the early, the immediate ne- 
cessity of putting themselves" sympa- 
thetically in communication with their 
child, by at once learning its hidden 
language as a delightful task. 

We must strenuously warn all 
mothers on no account to allow the 
nurse to sleep with the baby, never 
herself to lie down with it by her side 
for a night's rest, never to let it sleep 
in the parent's bed, and on no account 
keep it longer than absolutely neces- 
sary, confined in an atmosphere loaded 
with the breath of many adults. 

The amount of oxygpn required by 
an infant is so large, and the quantity 
consumed by mid -life and age, and 



the proportion of carbonic acid thrown 
off from both, so considerable, that 
an infant breathing the same air can- 
not possibly carry on its healthy exis- 
tence while deriving its vitality from 
so corrupted a medium. This objec- 
tion, always in force, is still more 
objectionable at night-time, when 
doors and windows are closed, and 
amounts to a condition of poison, 
when placed between two adults in 
sleep, and shut in by bed-curtains ; 
and when, in addition to the impu- 
rities expired from the lungs, we 
remember, in quiescence and sleep, 
how large a portion of mephitic gas 
is given off from the skin. 

Mothers, in the fulness of their 
affection, believe there is no harbour, 
sleeping or awake, where their infants 
can be so secure from all possible or 
probable danger as in their own arms; 
yet we should astound our readers if 
we told them the statistical number 
of infants who, in despite of their 
motherly solicitude and love, are 
annually killed, unwittingly, by such 
parents themselves, and this from the 
persistency in the practice M'e are so 
strenuously condemning. The mother 
frequently, on awaking, discovers the 
baby's face closely impacted between 
her bosom and her arm, and its body 
rigid and lifeless ; or else so envel- 
oped in the " head-blanket" and su- 
perincumbent bed-clothes, as to ren- 
der breathing a matter of physical 
impossibility. In such cases the jury 
in general returns a verdict of ''^ Ac- 
cidentally overlaid ;^' but one of " Care- 
less sufiocation" would be more in 
accordance with truth and justice. 
The only possible excuse that can be 
urged, either by nurse or mother, for 
this culpable practice, is the plea of 
imparting warmth to the infant. But 
this can always be effected by an 
extra blanket in the child's crib, or 
an eider-down coverlet, or, if the 
weather is particularly cold, by a 
bottle of hot water enveloped in flan- 
nel and placed at the child's feet ; 
while all the objections already urged 
— as derivable from animal heat im- 
parted by actual contact — are entirely 
obviated. There is another evil at- 



THE MOTHER'S MILK. 



35S 



tending tlie sleeping together of the 
mother and infant, which, as far as 
regards the latter, we consider quite 
as formidable, though not so imme- 
diate as the others, and is alM^ays fol- 
lowed by more or less of mischief to 
the mother. The evil we now allude 
to is that most injurious practice of 
letting the child suck, after the mother 
has fallen asleep, a custom that natu- 
rally results from the former, and 
which, as we have already said, is 
injurious to both mother and child. 
It is injurious to the infant by allow- 
ing it, without control, to imbibe to 
distension, a fluid sluggishly secreted 
and deficient in those vital principles 
which the want of mental energy, and 
of the sympathetic appeals of the 
child on the mother, so powerfully 
produce on the secreted nutriment, 
while the mother wakes in a state of 
plammy exhaustion, with giddiness, 
dimness of sight, nausea, loss of ap]3e- 
tite, and a dull aching pain through 
the back and between the shoulders. 
In fact, she wakes languid and unre- 
freshed from her sleep, with febrile 
symptoms and hectic flushes, caused 
by her baby vampire, who, while 
dragging from her her health and 
strength, has excited in itself a set of 
symptoms directly opposite, but 
fraught with the same injurious con- 
sequences — "functional derange- 
ment. " 

The Milk. 

As Nature has placed in the bosom 
of the mother the natural food of 
her offspi'ing, it must be self-evident 
to every reflecting woman, that it 
becomes her duty to study, as far as 
lies in her power, to keep that reser- 
voir of nourishment in as pure and 
invigorating a condition as possible ; 
for she must remember that the quan- 
tity is no sure proof of the quality of 
this aliment. 

The mother, while suckling, as a 
general rule, should avoid all seden- 
tary occupations, take regular exer- 
cise, keep her mind as lively and 
pleasingly occupied as possible, espe- 
cially by music and singing. Her 
diet should be light and outritious, 
15* 



with a proper sufficiency of animal 
food, and of that kind which yields 
the largest amount of nourishment ; 
and, unless the digestion is naturally 
strong, vegetables and fruit should 
form a very small proportion of the 
general dietary, and such preparations 
as broths, gruels, arrowroot, &c., still 
less. Tapioca, or ground-rice pudding, 
made with several eggs, may be taken 
freely ; but all slops and thin pota- 
tions, such as that delusion calleil 
chicken- broth, should be avoided, as 
yielding a very small amount of 
nutriment, and a large proportion 
of flatulence. All purely stimu- 
lants should be avoided as much 
as possible, especially spirits, un- 
less taken for some special object, 
and that medicinally ; but as a part 
of the dietary they should be care- 
fully shunned. Lactation is always 
an exhausting process, and as the 
child increases in size and strength, 
the drain upon the mother becomes 
great and depressing. Then some- 
thing more even than an abundant 
diet is required to keep the mind and 
body up to a standard sufficiently 
healthy to admit of a constant and 
nutritious secretion being performed 
without detriment to the physical 
integrity of the mother, or injury to 
the child who imbibes it ; and as sti- 
mulants are inadmissible, if not posi- 
tively injurious, the substitute re- 
quired is to be found in a tonic. To 
the lady accustomed to her Madeira 
and sherry, this may appear a very 
vulgar potation for a delicate young 
mother to take instead of the more 
subtle and condensed elegance of 
wane ; but as we are writing from 
experience, and with the avowed 
objject of imparting useful facts and 
beneficial remedies to our readers, we 
allow no social distinctions to inter- 
fere with our legitimate object. 

We have already said that the suck 
ling mother should avoid stimulants, 
especially spirituous ones; and who i 
something of this sort is absolutely ne- 
cessary to support her strength duri]' ^ 
the exhausting process, it should Le 
rather of a tonic than of a stimulatii .5 
character. Every mother should bo 



354 



RULES FOR SUCKLING. 



provided with a breast-pump, or glass 
tube, to draw oif the superabundance 
that has been accumulating in her ab- 
sence from the child, or the first gush 
excited by tindue exertion : the sub- 
sequent supply of milk will be secreted 
under the invigorating influence of a 
previous healthy stimulus. 

As the first milk that is secreted 
contains a large amount of the saline 
elements, and is thin and innutritions, 
it is most admirably adapted for 
the purpose Nature designed it to ful- 
fil, — that of an aperient ; but which, 
unfortunately, it is seldom permitted, 
in our artificial mode of living, to per- 
form. 

So opposed are we to the objection- 
able plan of physicking new-born chil- 
dren, that, unless for positive illness, 
we would much rather advise that med- 
icine should be administered through 
the mother for the first eight or ten 
weeks of its existence. This practice, 
which few mothers will object to, is 
easily effected by the parent, when 
such a course is necessary for the 
child, taking either a dose of castor- 
oil, haK an ounce of tasteless salts (the 
phosphate of soda), one or two tea- 
spoonfuls of magnesia', a dose of leni- 
tive electuary, manna, or any mild 
and simple aperient, which, almost 
before it can have taken effect on 
herself, will exhibit its action on her 
cliild. 

One of the most common errors that 
mothers fall into while suckling their 
children, is that of fancying they are 
always hungry, and consequently over- 
feeding them ; and with this, the great 
mistake of applying the child to the 
breast on every occasion of its crying, 
without investigating the cause of its 
complaint, and, under the belief that 
it wants food, putting the nipple into 
its crying mouth, until the infant turns 
in revulsion and petulance from what 
it should accej^t with eagerness and 
joy. At such times, a few teaspoon- 
fuls of water, slightly chilled, v/ill 
often instantly pacify a crying and 
restless cliild, who has turned in loath- 
ing from the offered breast ; or, after 
imbibing a few drops, and finding it 
not what nature craved, throws back 



its head in disgust, and cries more 
petulantly than before. In such a case 
as this, the young mother, grieved at 
her baby's rejection of the tempting 
present, and distressed at its cries, and 
in terror of some injury, over and over 
ransacks its clothes, believing some in- 
secure pin can alone be the cause of 
such sharp complaining, an accident 
that, from her own care in dressing, 
is seldom or never the case. 

These abrupt cries of the child, if 
they do not proceed from thirst, which 
a little water will relieve, not unfre- 
quently occur from some unequal 
pressure, a fold or twist in the "roller," 
or some constriction round the tender 
body. If this is suspected, the mother 
must not be content with merely 
slackening the strings ; the child should 
be undressed, and the creases and folds 
of the hot skin, especially those about 
the thighs and groins, examined, to see 
that no powder has caked, and, becom- 
ing hard, irritated the parts. The 
violet powder should be dusted freely 
over all, to cool the skin, and every- 
thing put on fresh and smooth. If 
such precautions have not afforded re- 
lief, and, in addition to the crying, the 
child plunges or draws up its legs, the 
mother may be assured some cause of 
irritation exists in the stomach or 
bowels — either acidity in the latter or 
distension from overfeeding in the 
former ;. but, from whichever cause, 
the child should be "opened" before 
the fire, and a heated napkin applied 
all over the abdomen, the infant being 
occasionally elevated to a sitting posi- 
tion, and while gently jolted on the 
knee, the back should be lightly patted 
with the hand. 

Should the mother have any reason 
to apprehend that the cause of incon- 
venience proceeds from the bladder — 
a not unfrequent source of pain — the 
napkin is to be dipped in hot v/ater, 
squeezed out, and immediately applied 
over the part, and repeated every eight 
or ten minutes, for several times in 
succession, either till the natui-al relief 
is afforded, or a cessation of pain al- 
lows of its discontinuance. The paiii 
that young infants often suffer, and 
the crying that results from it, is, as 



THE FOOD OF INFANTS. 



355 



we have already said, frequently caused 
by the mother inconsiderately over- 
feeding her child, and is produced by 
the pain of distension, and the mechan- 
ical pressure of a larger qua,ntity of 
fluid in the stomach than the gastric 
juice can convert into cheese and di- 
gest. 

Some children are stronger in the 
enduring power of the stomach than 
others, and get rid of the excess by 
vomiting, concluding every process of 
suckling by an emission of milk and 
curd. Such children are called by 
nurses "thriving children ;" and gen- 
erally they are so, simply because their 
digestion is good, and they have the 
power of expelling with impunity that 
superabundance of aliment which in 
others is a source of distension, flat- 
ulence, and pain. 

The length of time an infant should 
be suckled must depend much on the 
health and strength of the child, and 
the health of the mother, and the 
quantity and quality of her milk ; 
though, when all circumstances are 
favourable, it should never be less 
than nine, nor exceed fifteen months ; 
but perhaps the true time will be found 
in the medium between both. But of 
this we may be sure, that Nature never 
ordained a child to live on suction after 
having endowed it with teeth to bite 
and to grind ; and nothing is more out 
of place and unseemly than to hear a 
child, with a set of twenty teeth, ask 
for the "breast." 

The practice of protracted wet-nurs- 
ing is hurtful to the mother, by keep- 
ing up an uncalled-for, and, after the 
proper time, an unhealthy drain on 
her system, while the child either de- 
rives no benefit from what it no longer 
requires, or it produces a positive in- 
jury on its constitution. After the 
period when Nature has ordained the 
child shall live by other means, the 
secretion of milk becomes thin and de- 
teriorated, showing in the flabby flesh 
and ]juiiy features of the child both its 
loss of nutritious properties and the 
want of more stimulating aliment. 

Though we have said that twelve 
months is about the medium time a 
baby should be suckled, we by no 



means wish to imply that a child 
should be fed exchisively on milk for 
its first year ; quite the reverse ; the in- 
fant can hardly be too soon made inde- 
pendent of the mother. Thus, should 
illness assail her, her milk fail, or any 
domestic cause abruptly cut oft" the 
natural su]3ply, the child having been 
accustomed to an artificial diet, its life 
might be safely carried on without 
seeking for a wet-nurse, and without 
the slightest danger to its system. 

The advantage to the mother of early 
accustoming the child to artificial food 
is as considerable to herself as bene- 
ficial to her infant ; the demand on her 
physical strength in the first instance 
will be less severe and exhausting, the 
child will sleep longer on a less rapidly 
digestible aliment, and yield to both 
more quiet nights, and the mother 
will be more at liberty to go out for 
business or pleasure, another means of 
sustenance being at hand till her re- 
turn. Besides these advantages, by a 
judicious blending of the two systems 
of feeding, the infant will acquire 
greater constitutional strength, so 
that, if attacked by sickness or disease, 
it will have a much greater chance of 
resisting its virulence than if depen- 
dent alone on the mother, whose milk, 
afiected by fatigue and the natural 
anxietj'' of the parent for her offspring, 
is at such a time neither good in its 
properties, nor likely to be beneficial 
to the patient. 

All that we have further to say on 
suckling is an advice to mothers, that 
if they wish to keep a sound and un- 
chapped nipple, and possibly avoid 
what is called a "broken breast," 
never to put it up with a wet nipple, 
but always to have a soft handkerchief 
in readiness, and the moment that 
delicate part is drawn from the chikl^ 
mouth, to dry it carefully of the milk 
and saliva that moisten it ; and, fur- 
ther, to make a practice of suckling 
from each breast alternately. 

Bress, Bressing, Washing, &c. 

As respects the dress and dressing of 
a new-born infant, or of a child in 
arms, during any stage of its nursing, 
there are few women who will require 



356 



HO W TO DRESS iJSfFANTS. 



us to give them guidance or direc- 
tions for their instruction ; and though 
a few hints on the subject may not be 
out of place here, yet most women in- 
tuitively " take to a baby," and, with 
a small amount of experience, are able 
to perform all the little offices neces- 
sary to its comfort and cleanliness 
with ease and completeness. We shall, 
therefore, on this delicate subject hold 
our peace ; and only, from afar, hint 
*' at what we would," leaving our sug- 
gestions to be approved or rejected, 
according as they chime with the 
judgment and the apprehension of our 
motherly readers . 

In these days of intelligence, there 
are fpw ladies who have not, in all 
probability, seen the manner in which 
tne maian squaw, the aborigines of 
Polynesia, and even the Lapp and 
Esquimaux, strap down their baby on 
a board, and by means of a loop sus- 
pend it to the bough of a tree, hang 
it up to the rafters of the hut, or, on 
travel, dangle it on their backs, out- 
side the domestic implements, which, 
as the slave of her master, man, the 
wronged but tincomplaining woman 
carries, in order that her lord may 
march in unhampered freedom. Cruel 
and confinins: as this system of "back- 
board" dressing may seem to our mo- 
dern notions ot freedom and exercise, 
it is positively less irksome, less con- 
fining, and infinitely less prejudicial 
to health, than the mummying of 
children by our grandmothers a hun- 
dred, aye, fifty years ago : for what 
with chin-stays, back -stays, body- 
stays, forehead-cloths, rollers, band- 
ages, &c., an infant had as many 
girths and strings, to keep head, 
limbs, and body in one exact position, 
as a ship has halyards. 

Much of this — ^indeed we may say 
all — has been abolished ; but still the 
child is far from being dressed loosely 
enough ; and we shall never be satis- 
fied till the abominable use of the pin 
is avoided in toto in an infant's dress- 
ing, and a texture made for all the 
iinder-garments of a child of a cool 
and elastic material. 

The manner in which an infant is 
ei circled in a bandage called the 



"roller," as if it had fractured ribs, 
compressing those organs — that, living 
on suction, must be, for the health of 
the child, to a certain degree distended, 
to obtain sufiicient aliment from the 
fluid imbibed — is perfectly prepos- 
terous. Our humanity, as well as our 
duty, calls upon us at once to abrogatf 
and discountenance it by every means 
in our power. Instead of the process 
of washing and dressing being made, 
as with the adult, a refreshment and 
comfort, it is, by the dawdling man- 
ner in which it is performed, the 
multiplicity of things used, and the 
perpetual change of position of the 
infant to adjust its complicated cloth- 
ing, rendered an operation of positive 
irritation and annoyance. We there- 
fore entreat all mothers to regard this 
subject in its true light, and study to 
the utmost simplicity in dress, and 
dispatch in the process. 

Children do not so much cry from 
the washing as from the irritation 
caused by the frequent change of 
position in which they are placed, the 
number of times they are turned on 
their face, on their back, and on their 
side, by the manipulations demanded 
by the multiplicity of articles to be 
fitted, tacked, and carefully adjusted 
on their bodies. What mother ever 
found her girl of six or seven stand 
quiet while she was curling her hair ? 
Jtiow many times nightly has she not 
to reprove her for not standing still 
during the process? It is the same 
with the unconscious infant, who can- 
not bear to be moved about, and who 
has no sooner grown reconciled to one 
position than it is forced reluctantly 
into another. It is true, in one in- 
stance the child has intelligence to 
wuide it, and in the other not ; but 
th.e nerves (^ motion, in both instances, 
resent coercion, and a child cannot be 
too little handled. 

On this account alone, and for the 
moment setting health and comfort 
out of the question, we beg mothers 
to simplify their baby's dress as much 
as possible; and not only to put on 
as little as is absolutely necessary, 
btit to make that as simple in its con- 
trivance and adjustment as it will 



CARE OF INFANTS. 



357 



admit of ; to avoid belly-bands, rollers, 
girths, and everything that can im- 
pede or confine the natural expansion 
of the digestive organs, on the due 
performance of whose functions the 
child lives, thrives, and develops its 
physical being. The following list of 
baby-linen is the smallest quantity 
possible consistent with, keeping a 



baby clean and nice : — 6 shirts, 2 belts 
or 4 flannel strips, 4 pilches, 6 night- 
gowns, 4 long flannels, 6 white petti- 
coats, 4 monthly gowns, 6 robes, 4 
head squares, 6 bibs, 4 rollers or 
swathes, 2 waterproof pilches, 1 hood, 
1 cloak, 1 jacket, 2 caps, 6 pair of 
shoes, 4 dozen napkins. 



HEAHING BY HAND. 

Articles necessary, and How to use them.— Preparation of 
Foods.— Baths.— Advantages of Hearing by Hand. 



As we do not for a moment wish to 
be thought an advocate for an artificial, 
in preference to the natural, course of 
rearing children, we beg our readers 
to understand us perfectly on this 
head ; a,ll we desire to prove is 
the fact that a child can be brought 
up as well on a spoon dietary as 
some examples to be fouind of those 
reared on the breast ; when there is 
a necessity for substituting artifi- 
cial for its natural food. It will 
not be thus less liable to infectious 
diseases, and more capable of resisting 
the virulence of any danger that may 
attack it; but without in any way 
depreciating the nuiriiient of its natu- 
ral food, we wish to impress on the 
mother's mind that there are many 
cases of infantine debility which might 
eventuate in rickets, curvature of the 
spine, or mesenteric disease, where the 
addition to, in proper quantities, of 
an artificial and more stimulating ali- 
ment, would not only give tone and 
strength to the constitution, but at 
the same time render the employment 
of mechanical means more benefi- 
cial. And, finally, though we would 
never — where the mother had the 
strength to suckle her child — super- 
sede the breast, we would insist on 
making it a rule to accustom the child, 
as early as possible, to the use of an 
artificial diet, not only that it may 
acquire more vigour to help it over 
the ills of childhood, but that, in the 
absence of the mother, it might not 
miss the maternal sustenance; and 
also for the parent's sake, that, should 



the milk, from any cause, become vi- 
tiated, or suddenly cease, the child 
can be made over to the bottle and 
the spoon without the slightest appre- 
hension of hurtful consequences. 

To those persons unacquainted with 
the system, or who may have been 
erroneously informed on the matter, 
the rearing of a child by hand may 
seem surrounded by innumerable dif- 
ficulties, and a large amount of per- 
sonal trouble and anxiety to the nurse 
or mother who undertakes the duty. 
This, however, is a fallacy in eveiy 
respect, except as regards the fact of 
preparing the food ; but even this ex- 
tra amount of work, by adopting the 
course we shall lay down, may be 
reduced to a very small sum of incon- 
venience ; and as respects anxiety, the 
only thing calling for care is the dis- 
play of judgment in the preparation 
of the food. The articles required for 
the purpose of feeding an infant are a 
night-lamp, with its pan and lid, to 
keep the food warm ; a nursing-bottle, 
and a prepared teat ; and a small pap 
saucepan, for use by day. Of the 
lamp we need hardly speak, most 
mothers being acquamted with its 
operation : but to tnose to whom it is 
unknown we may observe, that the 
flame from the floating rushlight heats 
the water in the reservoir above, in 
which the covered pan that contains 
the food floats, keeping it at such a 
heat that, when thmned by milk, it 
will be of a temperature suitable for 
immediate use. Though many kinds 
of nursing- bottles have been lately 



358 



REARING BY HAND. 



invented, and some mounted with 
India-vubber nippies, the common 
glass bottle, with the calf's teat, is 
equal in cleanliness and utility to any; 
besides, the nipple put in the child's 
mouth is so white and natural in ap- 
pearance, that no child taken from 
the breast will recuse it. The black 
artificial ones of caoutchouc or gutta- 
percha are unnatural. The prepared 
teats can be obtained at any druggist's. 
and as they are kept in spirits, they 
will require a litfcle soaking in warm 
water, and gentle washing, before 
being tied securely, by means of fine 
twine, round the neck of the bottle, 
just sufficient being left projecting for 
the child to grasp freely in its lips; 
for if left the full length, or over long, 
it will be drawn too far into the 
mouth, and possibly make the infant 
heave. When once property adjusted, 
the nipple need never be removed till 
replaced by a new one, which will 
hardly be necessary of tener than once a 
fortnight, though with care one will 
last several weeks. The nursing-bot- 
tle should be thoroughly M^ashed and 
cleaned every day, and always rinsed 
out before and after using it; the 
warm wa.ter being squeezed through 
the nipple, to wash out any particles 
of food that might lodge in the aper- 
ture, and become sour. The teat can 
always be kept white and soft by 
turning the end of the bottle, when 
not in use, into a narrow jug contain- 
ing water, taking care to dry it first, 
and then to warm it by drawing the 
food through before putting it into 
the child's mouth. 

Food, and Its Preparation. 

The articles generally employed as 
food for infants consist of arrowroot, 
bread, flour, baked flour, prepared 
groats, farinaceous food, biscuit-pow- 
der, biscuits, tops-and-bottoms, and 
semolina, or manna croup, as it is 
otherwise called, which, like tapioca, 
is the prepared pith of certain vegeta- 
ble substances. Of this list the least 
efiicacious, though, perhaps, the most 
believed in, is arrowroot, which only 
as a mere agent, for change, and then 
only for a very short time, should 



ever be employed as a means of diet 
to infancy or childhood. It is a thin, 
flatulent, and innutritions food, and 
incapable of supporting infantine life 
with energy. Bread, though the uni- 
versal regime with the labouring poor, 
; where thie infant's stomach and diges- 
1 tive powers are reflex, in miniature, 
I of the father's, should never be given 
j to an infant under three months, and, 
I even then, however finely beaten up 
1 and smoothly made, is a very qties- 
I tionable diet. Flour, when well boiled, 
! though infinitely better than arrow- 
; root, is still only a kind of fermenta- 
j tive paste, that counteracts its own 
good by after-acidity and flatulence. 

Baked flour, when cooked into a 
pale brown mass, and finely powdered, 
makes a far superior food to the 
others, and may be considered as a. 
very useful diet, especially for a^ 
change. Prepared groats may be 
classed with arrowroot and raw flour, 
as being innutritions. The articles 
that now follow in our list are all 
good, and such as we CQuld, with con- 
science and safety, trust to for the 
health and development of any child 
whatever. 

We may observe in this place, that 
an occasional change in the character 
of the food is highly desirable, both 
as regards the health and benefit of 
the child ; and though the interrup- 
tion should only last for a day, the 
change will be advantageous. 

The packets sold as farinaceous food 
are unquestionably the best aliment 
that can be given from the first to a 
baby, and may be continued, with the 
exception of an occasional change, 
without alteration of the material, 
till the child is able to take its regular 
meals of animal and vegetable food. 
Some infants are so constituted as to 
require a frequent and total change in 
their system of living, seeming to 
thrive for a certain time on any food 
given to them, but if persevered in 
too long, declining in bulk and appear- 
ance as rapidly as they had previously 
progressed. In such cases the food 
should be immediately changed, and 
when that which appeared to agree 
best with the child is resumed, it 



FOOD FOR IXFA:\^TS. 



S59 



slinuiu be altered in its quality, and 
pei'iiaps in its consistency, 

i''oi tiie tarinaceous food there are 
directions witii each packet, contain- 
ing insu'uctions for tiie making; but 
^yxlatever the food employed is, enough 
should be made at once to last the 
day and night ; at first, about a pint 
basinful, but as the child advances, a 
quart will hardly be too much. In all 
cases, let the food boil a sufficient 
time, constantly stirring, and taking 
every precaution that it does not get 
burnt, in which case it is on no ac- 
count to be used. 

The food should always be made 
with water, the v/hole sweetened at 
once, and of such a consistency that, 
when poured out, and it has had time 
to cool, it will cut with the firmness 
of a pudding or custard. One or two 
spoonfuls are to be put into the pap 
saucepan, and stood on the hob till 
the heat has softened it, when enough 
milk is to be added, and carefully 
mixed with the food, till the whole 
has the consistency of ordinary cream ; 
it is then to be poured into the nurs- 
ing-bottle, and the food having been 
drawn through to warm the nipple, it 
is to be placed in the child's mouth. 
¥'or the first month or more half a 
bottleful will be quite enough to give 
the infant at one time; but, as the 
child grows, it will be necessary not 
only to increase the quantity given at 
each time, but also gradually to make 
its food more consistent, and, after 
the third month, to add an egg to 
every pint basin of food made. At 
night tiie mother puts the food into 
the covered pan of her lamp, instead 
of "the saucepan — that is, enough for 
one supply, and, having lighted the 
rush, she will find, on the waking of 



her child, the food sufficiently hot to 
bear the cooling addition of tne milk. 
But ^^'hether night or da,y, the aume 
food shoiild never be heated t^vice, 
and what the child leaves should be 
thiown away. 

The biscuit-powder is used in the 
same manner as the farinaceous food, 
and both prepared much after the 
fashion of making starch. But when 
tops-and-bottoms, or the whole biscuic, 
are employed, they require soaking in 
cold water for some time previous to 
boiling. The biscuit or biscuits are 
then to be slowly boiled in as much 
water as will, when thoroughly soft, 
allow of their being beaten with a 
three-pronged fork into a fine, smooth, 
and even pulp, and which, when 
poured into a basin and become cold, 
vrill cut out like a custard. If tvro 
large biscaits have been so treated, 
and the child is six or seven months 
old, beat up two eggs, sufficient sugar 
to properly sweeten it, and about a 
pint of skim-milk. Pour this on the 
beaten biscuit in the saucepan, stir- 
ring constantly : boil for about five 
minutes, pour into a basin, and use, 
when cold, in the same manner as the 
other. 

This makes an admirable food, at 
once nutritious and strengthening. 
When tops-and-bottoms or rusks are 
used, the quantity of the egg may be 
reduced or altogether omitted. 

Many persons entertain a belief that 
cow's milk is hurtful to infants, and 
consequently refrain from giving it; 
but this is a very great mistake, for 
milk should form a large portion of 
every meal an infant takes, but it 
should be mixed with a projjer propor- 
tion of water, being much heavier 
than human milk. 



TEETHIHG AND CO2f¥U:LSI0]SrS. 

Fits, &c., the Consequence of dentition, and How to be 
Traabed,— Tke IfumlJer and Order of tlie Teetli, and IsSIanner 
in wliicJi they are cut.— Pirst and Second Set. 

About three months after birth, the I causing pain and irritation in the 
infant's troubles may be said to bei^in ; mouth, and which, but for the saliva 
teeth commence forming in the gums, j it causes to flow so abundantly, would 



mo 



FORMATION OF THE TEETH. 



be attended with very serious conse- 
quences. At the same time the mother 
■frequently relaxes in the punctuality 
of the regimen imposed on her, and 
taking some unusual or different food, 
excites diarrhoea or irritation -in her 
child's stomach, which not unfre- 
quently results in a rash on the skin, 
or slight febrile symptoms, which, if 
not subdued in their outset, superin- 
duce some more serious form of infan- 
tine disease. But, as a general rule, 
the teeth are' the primary cause of 
much of the child's sufferings, in con- 
sequence of the state of nervous and 
fimctional irritation into which the 
system is thrown by their formation 
and progress out of the jaw and 
through the gums. We purpose be- 
ginning this branch of our subject 
with that most fertile source of an 
infant's suffering — 

The Cutting of the Teeth. 

That this subject may be better un- 
derstood by the nurse and mother, 
and the reason of the constitutional 
disturbance that, to a greater or less 
degree, is experienced by all infants, 
may be made intelligible to those who 
have the care of children, we shall 
commence by giving a brief account 
of the formation of the teeth, the age 
at which they appear in the mouth, 
and the order in which they pierce the 
gums. The organs of mastication in 
the adult consist of 32 distinct teeth, 
16 in either jaw ; being, in fact, a 
double set. The teeth are divided 
into 4 incisors, 2 canine, 4 first and 
second grinders, and 6 molars ; but 
in childhood the complement, or first 
set, consists of only twenty, and these 
only make their appearance as the 
development of the frame indicates 
the requirement of a different kind of 
food for the support of the system. 
At birth some of the iirst-cut teeth 
are found in the cavities of the jaw, 
in a very small and rudimentary form, 
but this is by no means universal. 
About the third month, the jaws, 
which are hollow and divided into 
separate cells, begin to expand, mak- 
ing room for the slowly developing 
teeth, which, arranged for beauty and 



economy of space length vv^ise, gradii- 
ally turn their tops upv/ar Js, piercing 
the gum by their edges, which, bein^ 
sharp, assist in cutting a passage 
through the soft parts. There is no 
particular period at which children 
cut their teeth, some being remark- 
ably early, and others equally late. 
The earliest age that we have ever 
ourselves known as a reliable fact was 
six weeks. Such peculiarities are gene- 
rally hereditary, and, as in this case, 
common to a whole family. The two 
extremes are probably represented by 
six and sixteen months. Pain and 
drivelling are the usual, but by no 
means the general, indications of 
teething. 

About the sixth month the gums 
become tense and swollen, presenting 
a red shiny appearance, while the 
salivary glands pour out an unusual 
quantity of saliva. After a time, a 
white line or round spot is observed 
on the top of one part of the gums, 
and the sharp edge of the tooth may 
be felt beneath if the finger is gently 
pressed on the part. Through these 
white spots the teeth burst their way 
in the following order : — 

Two incisors in the lower jaw are 
first cut, though, in general, some 
weeks elapse between the appearance 
of the first and the advent of the 
second. The next teeth are the four 
incisors of the upper jaw. The next 
in order are the remaining two incisors 
of the bottom, one on each side, then 
two top and two bottom on each side, 
but not joining the incisors ; and 
lastly, about the eighteenth or twen- 
tieth month, the four eye-teeth, fill- 
ing up the space left between the side 
teeth and the incisors ; thus com- 
pleting the infant's set of sixteen. 
Sometimes at the same period, but 
more frequently some months later, 
four more double teeth slowly make 
their appearance, one on each side of 
each jaw, completing the entire series 
of the child's first set of twenty teeth. 
It is asserted that a child, while cut- 
ting its teeth, should either dribble 
excessively, vomit after every meal, 
or be greatly relaxed. Though one 
or other, or all of these at once, may 



TREATMENT OF PAINFUL TEETHING. 



361 



attend a case of teething, it by no 
means follows that any one of them 
should accompany this process of 
nature, though there can be no doubt 
that where the pain consequent on 
the unyielding state of the gums, and 
the firmness of the skin that covers 
the tooth, is severe, a copious dis- 
charge of saliva acts beneficially in 
saving the head, and also in guarding 
the child from those dangerous at- 
tacks of fits to which many children in 
tlieir teething are liable. 

The Symptoms that generally indi- 
cate the cutting of teeth, in addition 
to the inflamed and swollen state of 
the gums, and increased flow of saliva, 
are the restless and peevish state of 
the child, the hands being thrust into 
the mouth, and the evidfent pleasure 
imparted by rubbing the finger or nail 
gently along the gum ; the lips are 
often excoriated, and the functions 
of the stomach or bowels are out of 
order. In severe cases, occurring in 
unhealthy or scrofulous children, 
there are, from the first, considerable 
fever, disturbed sleep, fretfulness, 
diarrho9a, rolling of the eyes, convul- 
sive startings, laborious breathing, 
coma, or unnatural sleep, ending, un- 
less the head is quickly relieved, in 
death. 

The Treatment in all cases of pain- 
ful teething is remarkably simple, and 
consists in keeping the body cool by 
mild aperient medicines, allaying the 
irritation in the gums by friction with 
a rough ivory ring or a stale crust of 
bread, and when the head, lungs, or 
any organ is overloaded or unduly 
excited, to use the hot bath, and by 
throwing the body into a perspiration, 
equalize the circulation, and relieve 
the system from the danger of a fatal 
termination. {See remarks on this 
subject, y. 159. ) 

Besides these, there is another 
means, namely, scarifying the gums — 
an operation always safe, and which, 
when judiciously performed, and at 
a critical opportunity, will often 
snatch the child from the grasp of 
death. 

There are few subjects on which 
mothers have often formed such 
16 



strong and mistaken opinions as on 
that of lancing an infant's gums, some 
rather seeing their child go into fits — • 
and by the unrelieved irritation en- 
dangering inflammation of the brain, 
water on the head, rickets, and other 
lingering affections — than permit the 
doctor to afford instant relief by cut- 
ting through the hard skin, which, 
like a bladder over the stopper of a 
bottle, effectually confines the tooth 
to the socket, and prevents it piercing 
the soft, spungy substance of the gum. 
This prej udice is a great error, as we 
shall presently show ;■ for, so far from 
hurting the child, there is nothing 
that will so soon convert an infant's 
tears into smiles as scarifying the 
gums in painful teething ; that is, if 
effectually done, and the skin of the 
tooth be divided. 

Though teething is a natural func- 
tion, and to an infant in perfect health 
should be unproductive of pain, yet 
in general it is not only a fertile cause 
of suffering, but often a source of 
alarm and danger ; the former j f?Dni 
irritation in the stomach and bowels, 
deranging the whole economy of the 
sjj^stem, and the latter, from coma and 
tits, that may excite alarm in severe 
cases ; and the danger, that even- 
tuates in some instances, from organic 
disease of the head or spinal marrow. 

We shall say nothing in this place 
of "rickets," or "water on the 
head, " which are frequently results of 
dental irritation, but proceed to finish 
our remarks on the treatment of 
teething. Though strongly advocat- 
ing the lancing of the gums in teeth- 
ing, and when there are any severe 
head-symptoms, yet it shoiild never 
be needlessly done, or before being 
satisfied that the tooth is fully formed, 
and is out of the socket, and under 
the gum. When assured on these 
points, the gum should be cut length- 
wise, and from the top of the gum 
downwards to the tooth, in a hori- 
zontal direction, thus , and \o^ 

about half an inch in length. Tii^^- 
operation is then to be repeatcii ia a 
transverse direction, cutting acro.ss ciie 
gum, in the centre of the first inci- 
sion, and forming a cross, thus -t- . The 



362 



irOW TO LANCE THE GUMS. 



object of this double incision is to 
insure a retraction of the cut parts, 
and leave an open way for the tooth 
to start from — an advantage not to 
be obtained when only one incision 
is made ; for unless the tooth imme- 
diately follows the lancing, the open- 
ing reunites, and the operation has to 
be repeated. That this operation is 
very little or not at all painful, is 
evidenced by the suddenness with 
which the infant falls asleep after the 
lancing, and awakes in apparently 
perfect health, though immediately 
before the use of the gum-lancet, the 
child may have been shrieking or in 
convulsions. 

The Diseases of Children and 
their Treatment. 
The most commoft complaints of 



children, namely, weaning rash, con- 
vulsions, or fits, jaundice, thrush, 
croup, nettle rash, summer rash, 
mumps, scald head, worms, measles, 
scarlet fever, whooping-cough and. 
chicken-pox, will be found treated, on 
p. 159 and the subsequent pages, 

Eor the treatment of diarrhoea in 
children see p. 155. 

A very excellent carminative pow- 
der for flatulent infants may be kept 
in the house, and employed with ad- 
vantage whenever the child is in pain 
or griped, by dropping 5 grains of oil 
of aniseed and 2 of peppermint on 
half an ounce of lump sugar, and 
rubbing it in a mortar, with a drachm 
of magnesia, into a fine powder. A 
small quantity of this may be given 
in a little water at any time, and 
always with beua&k 



XVII. HINTS ON 
CORRECT SPEAKING AND WRITING. 



It is readily acknowledged, by all 
well educated foreigners, that English 
granimar is very easy to learn, the 
difficulties of the language lying in 
the numberless variations and licenses 
of its pronunciation. Since to us then, 
children of the soil, pronunciation has j 
no difficulties to offer, is it not a re- 1 
proach that so many speak their own 
language in an inelegant and slatternly 
manner — either through an inexcus- 
able ignorance of grammatical rules, 
or a wanton violation of them ? There 
are two sorts of bad speakers in Amer- 
ican society; — the educated, and the 
uneducated. The former should be 
dealt with the less leniently, because 
"where much is given, much will be 
expected." Ay, and where much 
has been achieved too, and intellec- 
tual laurels'" have been gathered, is it 
not a reproach that a slatternly mode 
of expression should sometimes de- 
teriorate from the eloquence of the 
scholar, and place the accomplished 
man or woman, in this respect, on a 
level with the half-educated or the 
illiterate ? 

Some one has wisely said, "What- 
ever is worth doing, is worth doing 
well." Then, if our native language 
is worth studying, surely it is worth 
speaking well, and as there is no stand- 
ing still in excellence of any kind, so, 
even in language, in so simple a thing 
as the expression of our thoughts by 
words, if we do not improve we shall 
retrograde. 

Some people speak of **so many 
spoo7isfull," instead of "so many 
spoonfuls." The rule on this subject 
says, " Compounds ending mful, and 
all those in which the principal word 
is put last, form the plural in the same 
manner as other nouns ; as "handfuls, 
spoonfuls, mouthfuls," etc., etc. 

Logic will demonstrate the propriety 



of this rule : — Are you measuring by 
a plurality of spoons? If so, "so 
many spoonsfiiW must be the correct 
term ; but if the process of measuring 
be effected by re-fi!ling the same spoori, 
then it becomes evident that the p:e- 
cise idea meant to be conveyed is, the 
quantity contained in the vessel by 
which it is measured, which is a 
^' spoonfuV 

It is a common mistake to speak of 
"a disagreeable effluvia." This word 
is ejftuvium in the singular, and effluvia 
in the plural. The same rule should 
be observed with automaton, arcanum, 
erratum, phenomenon, me7norandum,, 
and several others which are less fre- 
quently used, and which change the 
tim or on into a, to form the plural. 
It is so common a thing, however, to 
say memorandums, that it would sound 
a little pedantic, in colloquial style, to 
use the word memoranda; and it is 
desirable, perhaps, that custom should 
make an exception of this word, as 
well as of encomium, and allow two 
terminations to it, according to the 
taste of the speaker and the style of 
the discourse : memorandums or mem- 
oranda, like encomiums or encomia. 

We have heard pulse and patience 
treated as pluralities, much to our 
astonishment. 

It seems to be a position assumed 
by all grammarians, that their readers 
already understand the meaning of the 
word "case," as applied to nouns and 
pronouns ; hence they never enter in- 
to a clear explanation of the simple 
term, but proceed at once to a" dis- 
cussion of its grammatical distinctions, 
in which it frequently happens that 
the student, for want of a little intro- 
ductory explanation, is unable to ac- 
company them. It is not necessary 
to repeat to the scholar how the term 
"case" is derived from a Latin word 



S64 



COMMON ERRORS OF SPEECH. 



signifying "to fall," and is so named 
because all the other c&ses fall or de- 
cline from the nominative, in order to 
express the various relations of nouns 
to each other— which in Latin they 
do by a difference of termination, in 
English by the aid of prepositions ; 
and that an orderly arrangement of all 
these different terminations is called 
the declension of a noun, etc., etc., 
It is not necessary to repeat to the 
scholar the things he already knows ; 
but to you, my gentle readers, to 
whom Latin is still an unknown 
tongue, to whom grammars are become 
obsolete things, and grammatical de 



should readily comprehend that by 
the word "case" was meant "circum- 
stance" or "situation;" and when we 
speak, in the language of the grammar, 
of " a noun in the nominative case," 
we only mean a person or thing placed 
in such circumstances as to become 
merely named, or named as the per- 
former of some action ; as " the man ;" 
or "the man walks." In both these 
sentences, "man" is in the nominative 
case ; because, in the first he is simply 
named, without reference to any cir- 
cumstance respecting him ; and in the 
second he is named as the performer of 
the act of ivalklng mentioned. When 



finitions would be bewildering prelim- \ we speak of a noun in the possessive 



manes, •* more honoured in the breach 
than in the observance" — to you 
we will try to explain, in the clearest 
manner practicable, all the mysteries 
of this case. We will be as brief 
and clear as possible, requesting you 
to bear in mind that no knowledge 
is to be acquired without a little 
trouble ; and that whosoever may con- 
sider it too irksome a task to exert the 
understanding for a short period, must 
be content to remain in inexcusable 
and irremediable ignorance. When 
you come to perceive how great the 
errors are which you daily commit, 
you will not regret having sat down 
quietly, for half an hour, to read an 
unscholastic exposition of them. 

We all understand the meaning of 
the word "case" as it is applied to 
the common affairs of life ; but when 
we meet with it in our grammars, we 
view it as an abstruse term ; we won't 
consent to believe that it means more 
than position of aj^airs, condition or 
circumstances, any one of which words 
might be substituted for it with equal 
propriety, if it were not indispensable 
in grammar to adhere strictly to the 
same term when we wish to direct the 
attention unerringly to the same thing, 
and to keep the understanding alive to 
the justness of its application ; whilst 
a multiplicity of names to one thing 
would be likely to create confusion. 
Thus, if one were to say, " This is a 
very hard case;" or "A singular case 
occurrAd the other day;" or "That poor 
inan'***aseis a very deplorable one;" we 



case, we simply mean a person or thing 
placed under such circumstances as 
to become named as the possessor of 
something ; and when we speak of a 
noun in the objective case, we only 
intend to express a person or thing 
standing in such a situation as to be, 
in some way or other, affected by the 
act of some other person or thing ; 
as "Henry teaches Charles." Here 
Henry is, by an abbreviation of terms, 
called the nominative case (instead of 
"the noun in the nominative case) be- 
cause he stands in that situation in 
which it is incumbent on us to name 
him as the performer of the act of 
teaching ; and Charles is, by the same 
abbreviating license, called the objec- 
tive case, because he is in such a posi- 
tion of affairs as to receive the act of 
teaching which Henry performs . You 
may always distinguish the three cases 
thus : read the sentence attentively, 
and understand accurately what the 
nouns are represented as doing : if any 
person or thing be represented as per- 
forming an action, that person or thing 
is a "noun in the nominative case ; if 
any person or thing be repi-esented as 
possessing something, that person or 
thing is a noun in the possessive case ; 
and if any person or thing be represen- 
ted as neither performing nor possess- 
ing, it is a noun in the objective case, 
whether directly or indirectly affected 
by the action of the nominative, because 
we have in English but three cases, 
which contain the substance of the six 
Latin cases. Whatever is neither noriuu- 



COMMON ERRORS OF SPEECH. 



365 



ative nor possessive must he objective. 
It is scarcely possible to commit 
any inaccuracy in the use of these 
cases when restricted to nouns, but in 
the application of them to pronouns a 
woful confusion often arises; though 
even in this confusion exists a marked 
distinction between the errors of the 
ill-bred and those of the weU-bred 
man. To use the objective instead of 
the nominative is a vulgar error; to 
use the nominative instead of the ob- 
jective is a genteel error. No person 
of decent education would think of 
saying ** Him and me are going to the 
play." Yet how often do we hear 
even well educated people say, ** They 
were coming to see my brother and 
/;" "The sugar will be packed in 
two boxes for Mr. Smith and /; " 
**Let you and / try to move it:" 
*'Let him and /go up and speak to 
them;" "Between you and 7," &c., 
&c. — all faults as heinous as that of 
the vulgarian who says, * * Him and me 
are going to the play," — and with less 
excuse. Two minutes' reflection will 
enable the scholar to correct himself, 
and a little exercise of memory will 
shield him from a repetition of the 
fault; but, for the benefit of those 
who may not be scholars, we will ac- 
company him through the mazes of 
his reflections. Who are the persons 
who are performing the act of "com- 
ing to see?" ''They." Then the 
pronoun they must stand in the nomi- 
native case. Who are the persons to 
whom the act of *' coming to see " ex- 
tends ? "My brother and I." Then 
"my brother and I," being the objects 
affected by the act of the nominative, 
must be a noun and pronoun standing 
in the objective case; and as nouns 
are not susceptible of change on ac- 
count of cases, it is only the pronoun 
which requires alteration to render 
the sentence correct; "They were com- 
ing to see my brother and we." The 
same argument is applicable to the 
other examples given. In the English 
language, the imperative mood of a 
verb is never conjugated with the 
pronoun in the nominative case, there- 
fore " Lei you and I try to move it," 
** Let him and I go up and speak to 



them," are manifest improprieties. A 
very simple test may be formed by 
taking away the first noun or pronoun 
from the sentence altogether, and 
bringing the verb or preposition right 
against that pronoun which you use 
to designate yourself: thus, "They 
were coming to see /;" "The sugar 
will be packed in two boxes for /;" 
"Let / try to move it," &c. By this 
means, your own ear will correct you 
without any reference to grammatical 
rules. And bear in mind that the 
number of nouns it may be necessary 
to press into a sentence will not alter 
the case respecting the pronouns. 

"Between you and I," is as er- 
roneous an expression as any : change 
the position of the pronouns, and say, 
" Between I and you ; " or change the 
sentence altogether, and say "Be- 
tween I and the wall there was a great 
gap ;" and you will soon see in what 
case the first person should be ren- 
dered. " Prepositions govern the ob- 
jective case," therefore it is impossible 
to put a nominative after a preposition 
without a gross violation of a rule 
which ought to be familiar to every- 
body. 

The same mistake extends to the re- 
lative pronouns "who" and "whom :" 
we seldom hear the objective case used 
either by vulgar or refined speakers. 
" Who did you give it to ? " " Who 
is this for?" are solecisms of daily 
occurrence; and when the objective 
"whom" is used, it is generally put in 
the wrong place; as "The person 
whom I expected would purchase that 
estate ;" "The man whom they intend 
shall execute that work." This inter- 
vening verb in each sentence, "I 
expected," and "they intend," coming 
between the last verb and its own 
nominative (the relative pronoun), has 
no power to alter the rule, and no 
right to violate it : but as the intro- 
duction of an intervening verb, in such 
situations, is likely to beguile the ear 
and confuse the judgment, it would 
be better to avoid such constructions 
altogether, and turn the sentence a 
different way; as "The person whom 
I expected to be the purchaser of that 
estate;" "The man whom they in- 



366 



CORRECT SPEAKING AND WRITING. 



tend to execute that work." If the 
reader will cut off the intervening 
verb, which has nothing to do with 
the construction of the sentence ex- 
cept to mystify it, he will perceive at 
a glance the error and its remedy ; 
"The person lohom would purchase 
that estate;" "The man wAom shall 
execute that work." 

This fault is wholly chargeable upon 
the shoulders of the educated idle; 
for, except in interrogative sentences, 
vulgar people generally use the re- 
lative "which" in both cases, and 
say, " The man viMch paid me the 
money ;" " The man which the money 
was paid to" 

But though illiterate people may 
say which instead of who and whom 
with impunity, there is something too 
repugnant to good taste, too deroga- 
tory to understanding, in the vise of a 
superfluous "which," in such sen- 
tences as the following, from the lips 
of persons of respectable education: 
"I know a lady living at Richmond, 
who had two daughters, which the 
eldest married a captain in the navy ;" 
"I was going to the booksellers' when 
I met Edward, which I had no idea he 
had returned to town." Will anybody 
have the kindness to explain the 
utility of this gratuitous "which?" 
When people have not had the oppor- 
tunity of leai'ning, ignorance is excus- 
able ; but in ladies and gentlemen who 
sin with their eyes open — "Oh ! the 
offence is rank." 

It is very easy to mistake the nomi- 
native when another noun comes 
between it and the verb, which is 
frequently the case in the use of the 
indefinite and distributive pronouns, 
—as "One of those houses were sold 
last week ;" "Each of the daughters 
are to have a separate share ;" " Every 
tree in those plantations have been 
injured by the storm;" "Either of 
the children are at liberty to claim it. " 
Here it will be perceived that the 
pronouns * ' one, " " each, " " every, " 
"either," are the true nominatives to 
the verbs; but the intervening noun 
in the plural number, in each sentence, 
deludes the ear, and the speaker, 
without reflection, renders the verb 



in the plural instead of the singula! 
number. The same error is often 
committed when no second noun ap- 
pears to plead an apology for the 
fault ; as " Each city have their pecu- 
liar privileges;" "Everybody has a 
right to look after their own interest ;" 
"Either are at liberty to claim it." 
This is the effect of pure carelessness. 

There is another very common error, 
the reverse of the last-mentioned, 
which is that of rendering the adjec- 
tive pronoun in the plural number 
instead of the singular in such sen- 
tences as the following : ' ' These kind 
of entertainments are not conducive 
to general improvement;" ^^ Those 
sort of experiments are often danger- 
ous." This error seems to originate 
in the habit which people insensibly 
acquire of supposing the prominent 
noun in the sentence (such as "enter- 
tainments" or "experiments" to be 
the noun qualified by the adjective 
"these" or "those ; " instead of which 
it is "kind," "sort," or any word of 
that description immediately folloiolng 
the adjective, which should be so 
qualified, and the adjective must be 
made to agree with it in the singular 
number. We confess, it is not so 
agreeable to the ear to say, " This 
kind of entertainments," " lliat sort 
of experiments;" but it would be 
easy to give the sentence a different 
form, and say "Entertainments of 
this kind;" "Experiments of that 
sort;" by M^hich the requisitions of 
grammar would be satisfied, and those 
of euphony too. 

But the grand fault, the glaring im- 
propriety, committed by "all ranks 
and conditions of men," rich and poor, 
high and low, illiterate and learned — 
except, perhaps, one in twenty — and 
from which not even the pub lit or the 
bar is totally free —is, the substitution 
of the active verb lay for the neutral 
verb lie (to lie down). The scholar 
knoios that "active verbs govern the 
objective case," and therefore deviand 
an objective case after them ; and that 
neixter verbs will not admit an objective 
case after them except through the me- 
dium of a preposition : he, therefore, 
has no excuse for his error, it is a wil- 



URBOBS OF SPEECH. 



367 



fill one — ^for him the following is not 
written. 

Murray haS nicely divided active 
verbs into active-transitive, and ac- 
tive- mtransitive, leaving the term 
neuter to comprise those verbs, w^hich 
signify a state of existence without ac- 
tion : as "I sleep," "I sit," "I grow," 
'*! lie," "I die," etc. The words 
transitive and mtransitive seem to us 
to explain themselves, for it is natural 
to suppose that ' ' transitive" or tran- 
sitory, means passing away; and that 
"witransitive" means not passing away. 
The term active-transitive is applied 
only to such verbs as describe an ac- 
tion taking place in one person or thing 
upon or towards another person or 
thing, without requiring the aid of a 
preposition to explain it, as "I love 
George," Here the act of loving is 
performed by me ; but its effect is not 
confined to me, because ^t passes over 
to or concerns George, who thereby 
stands in the objective case because 
he is the object affected by another 
person's act. You perceive, therefore, 
that "to love" is an active verb, re- 
quiring an objective case after it ; and 
will now know the meaning of the ex- 
pression "active verbs govern the ob- 
jective case," because, if I love at all, 
I must love something or somebody, I 
cannot love nothing. 

An active mtransitive verb is the 
very reverse of this, because, not ad- 
mitting an objective case after it, un- 
less preceded by a preposition, the 
action which the verb describes has 
no object on which immediately to fall 
or become transferred to (keep in mind 
the connection between this word and 
transitive), as "I laugh." Here the 
act is confined to the source in which 
it originates ; I cannot say "I laugh 
George ;" or ** I laugh you ;" I am not 
obliged to find an objective case for it 
at all. I may laugh from an emotion of 
the mind, or I may laugh, as thousands 
daily do, and not know why. But if 
I am disposed to find an objective case 
for it, I cannot do it without the in- 
tervention of a preposition, an adverb, 
or some other part of speech, as "I 
laugh at such things," ** I laugh heart- 
ily," etc. 



The neuter verb obeys the same law 
as the active mtransitive, as "I sit," 
or "I sit on a chair;" "I sleep," or 
" I sleep uneasily ;" "I grow," or " I 
grow very slowly f^ ** I lie," or "I lie 
down ;" " I lie on a sofa." 

"To lay" is an active transitive 
verb, like to love, demanding an ob- 
jective case after it, without the inter- 
vention of a preposit' on. "To lie" is 
a neuter verb, not admitting an ob- 
jective case after it, except through the 
intervention of a preposition ; yet this 
"perverse generation" will go on sub- 
stituting the former for the latter. 
Nothing can be more erroneous than 
to say, as people constantly do, "I 
shall go and lay do^oi." The question 
which naturally arises in the mind of 
the discriminating hearer, is " What 
are you going to lay down — money, car- 
pets, plans, or what ?" for, as a transi- 
tive verb is used, an object is wanted 
to complete the sense. The speaker 
means, in fact, to tell us that he (him- 
self) is going to lie down, instead of 
which he gives us to understand that 
he is going to lay down or put down, 
something which he has not named, 
but which it is necessary to name be- 
fore we can understand the sentence ; 
and this sentence, when completed 
according to the rules of grammar, 
will never convey the meaning he in- 
tends. One might as well use the 
verb "to put" in this situation, as the 
verb "to lay," for each is a transitive 
verb requiring an objective case im- 
mediately after it. If you were to 
enter a room, and, finding a person 
lying on the sofa, were to address him 
with such a question as " What are 
you doing there ?" you would think it 
ludicrous if he were to reply, " I am 
putting down ;" yet it would not be 
more absurd than to say " I am laying 
down ;" but custom, whilst it fails to 
reconcile us to the error, has so famil- 
iarised us with it, that we hear it 
without surprise, and good breeding 
forbids our noticing it to the speaker. 
The same mistake is committed 
through all the tenses of the verb : 
how often are nice ears wounded by 
the following expressions, * ' My bro- 
ther lays ill of a fever ;" " The vessel 



J68 



COBRECT SPEAKING AND WRITING. 



lay.« in St Katherine's Docks ;" "The 
books were laying on the floor ;" *' He 
laid on a sofa three weeks ;" "After 
I had laid down, I remembered that I 
had left my pistols laying on the table." 
You must perceive that, in every one 
of these instances, the wrong verb is 
used ; correct it, therefore, according 
to the explanation given : thus, " My 
brother lies ill of a fever ;" " The vessel 
lies in St. Katherine's Docks ;" " The 
books were lying on the floor ;" "He 
lay on a sofa three weeks ;" " After I 
had lain down, I remembered that I 
had left my pistols lyi7ig on the table." 
The same confusion often arises in 
the use of the verbs sit and set, rise 
and raise. Sit is a neuter verb, set an 
active one ; yet how often do people 
most improperly say, ' ' I have set with 
him for hours ;" " He set on the beach 
till the sun went down;" "She 
set three nights by the patient's bed- 
side." What did they set— potatoes, 
traps, or what ? for, as an objective 
case is evidently implied by the use of 
an active verb, an object is indispens- 
able to complete the sense. Wo tense 
whatever of the verb " to sit" is ren- 
dered " set," which has but one word 
throughout the whole verb, except the 
active participle "setting;" and "sit" 
has but two words, "sit," and "sat," 
except the active participle " sitting;" 
therefore it is very easy to correct this 
error by the help of a little attention. 
liaise is the same kind of verb as 
set : active-transitive, requiring an ob- 
jective case after it ; and it contains 
oxilj two words, raise and raised, be- 
sides the active participle raising. 
Itise is a neuter verb, not admitting an 
objective case ; it contains two words, 
7'ise and rose, besides the two parti- 
ciples, rising and risen. It is improper, 
therefore, to say, " He rose the books 
from the floor ;" " He rises the fruit as 
it falls ;" " After she had risen the 
basket on her head," etc. In all such 
eases use the other verb raise. It 
oc 'ui's to us, that if people would 
•' ' '0 the trouble to reckon how many 
'eient words a verb contains, they 
' -Id be in less danger of mistaking 
tijem : "lay" contains two words, 
•*iay" and "laid," besides the active 



participle "laying;" "lie" has also 
two words, "lie" and "lay," besides 
the two participles "lying" and 
' ' lain ;" and from this second word 
" lay" arises all the confusion we have 
had to lament in the foregoing pages . 
To the scholar, it may be remarked 
the prevalent impropriety of adopting 
the subjunctive instead of the indica- 
tive mood, in sentences where doubt 
or uncertainty is expressed, although 
the former can only be used in situa- 
tions in which "contingency and fu- 
turity" are combined. Thus, a gentle- 
man giving an order to his tailor, laay 
say, "Make me a coat of a certain 
description, if it fit me well I will give 
you another order, " because the " flt" 
alluded to is a thing which the future 
has to determine ; but when the coat 
is made and brought home, he cannot 
say, " If this cloth be good I will give 
you another ^rder," for the quality of 
the cloth is already determined ; the 
future will not alter it; it may be good, 
it may be bad, but whatever it on-jy he 
it already is, therefore, as contingency 
only is implied, without futurity, it 
must be rendered in the indicative 
mood, "If this cloth is good," etc. 
We may with propriety say, ' ' If the 
book be sent in time, I shall be able 
to read it to-night," because the send- 
ing of the book is an event which the 
future must produce ; but we must not 
say, " If this book be sent for me, it 
is a mistake," because here the act al- 
luded to is already performed — the 
book is come. 

Some people use the imperfect tense 
of the verb "to go," instead of the 
past participle, and say, "I should 
have went,'^ instead of " I should have 
gone." This is not a very common 
error ; but it is a very great one ; one 
might as well say, "I should have was 
at the theatre last night," instead of 
" I should have been at the theatre," 
etc., as say, "I should have ivent," 
instead of "I should have gone." 

Others there are who invert this 
error, and use the past participle of the 
verb, "to do," instead of a tense of the 
verb, saying "I done" instead of "I 
did." This is inadmissible. "I did 
it," or "I have done it," is a phrase 



ERRORS OF SPEECH. 



269 



correct in its formation, its application 
being, of coui'se, dependent on other 
circumstances. 

There are speakers who are too re- 
fined to use the past (or perfect) par- 
ticiple of the verbs "to drink," "to 
run," "to begin," etc., and substitute 
the imperfect tense, as in the verb "to 
go ;" thus, instead of saying, " I have 
arunk," "he has run," " they have 
begun," they say, "I have dranJc," 
"he has ran,^' "they have hegan,^^ 
etc. These are minor errors ; still, 
nice ears detect them. 

It is unnecessary to warn any of the 
readers of this book against adopting 
the flagrant vulgarity of saying ' ' don't 
ought," and " Aao'?^'^ ought," instead 
of "ought 720^." It is also incorrect 
to employ no for not in such phrases 
as "If it is true or no (not)," " Is it so 
or (not) no?" 

Many people have an odd way of 
sajdng "I expect," when they only 
mean " I think," or " I conclude ;" as, 
' ' I expect my brother is gone to Eich- 
niond to-day ;" "I expect those books 
were sent to Paris last year." This is 
wrong : eicjj^'c^ can only relate to /w^we 
time, and must be followed by a future 
tense, or a verb in the infinitive mood, 
as, "I expect my brother will go to 
Eichmond to-day ;" "I expect to find 
those books were sent to Paris last 
year." Here the introduction of a 
future tense or of a verb in the in- 
finitive mood, rectifies the grammar 
without altering the sense ; but such 
a portion of the sentence must not be 
omitted in expression, as no such el- 
lipsis is allowable. 

The majority of speakers use the 
imperfect tense and the perfect tense 
together, in such sentences as the fol- 
lowing : "I intended to have called on 
him last night;" "I meant to have 
purchased one yesterday ; " or a plu- 
perfect tense and a perfect tense to- 
gether, I have sometimes heard, as, 
" You should have written to have told 
her." These expressions are illogical, 
because as the intention to perform an 
act must be prior to the act contem- 
plated, the act itself cannot with 
propriety be expressed by a tense in- 
dicating a period of time previous to 



the intention. The three sentences 
should be corrected thus, placing the 
second verb in the infinitive mood, "I 
intended to caZ^ on him last night;" 
" I meant to purchase one yesterday;" 
" You should have written to tell her." 

But the imperfect tense and the 
perfect tense are to be combined in 
such sentences as the following: "I 
remarked, that they appeared to have 
undergone great fatigue ; " because 
here the act of "undergoing fatigue" 
Ttiust have taken place previous to the 
period in which you have had tha 
opportunity of remarking its effect on 
their appea,rance ; the sentence, there- 
fore, is both grammatical and logical. 

Another strange perversion of gram- 
matical propriety is to be heard occa- 
sionally in the adoption of the present 
tense of the verb "to have," most 
probably instead of the past participle, 
but in situations in which the partv 
ciple itself would be a redundance ; 
such as, " If I had have known ; " "If 
he had ho.ve come according to ap- 
pointment;" "If you had have sent 
me that intelligence," &;c. Of what 
utility is the word "have" in the 
sentence at all ? What office does it 
perform ? If it stands in the place of 
any other word, that other word would 
still be an incumbrance ; but the sen- 
tence being complete without it, it 
becomes an illiterate superfluity. "If 
I had have known that you would 
have been there before me, I would 
have written to you to have waited 
till I had have come." What a con- 
struction from the lips of an educated 
person ! and- yet we do sometimes hear 
this slip-slop uttered by persons who 
are considered to "speak French and 
Italian well," and who enjoy the re- 
putation of being "accomplished !" 

Though not at all disposed to be 
malicious, one cannot avoid being often 
forcibly reminded of Byron's descrip- 
tion of a Spanish Blue :— 

"She kne-w the Latin— that is, 'The 
Lord's Prayer;' 
And Greek — the Alphabet — I'm nearly 
sure ; 
She read some French romances here and 
there,' 

24 



370 



HINTS ON CORRECT SPEAKING. 



Although her mode of speaking was not 
pure ; 
For native Spanish she had no great care. 
At least her conversation was obscure." 
It is amusing to observe the broad 
line of demarcation which exists be- 
tween vulgar bad grammar, and genteel 
bad grammar, and which characterises 
the violation of almost every rule of 
syntax. The vulgar speaker uses ad- 
jectives instead of adverbs, and says 
"This letter is written shocUng ;" 
the genteel speaker uses adverbs in- 
stead of adjectives, and says, "This 
writing looks t^hoclcingly" The per- 
petrators of the latter offence may 
fancy they can shield themselves 
behind the grammatical law which 
compels the employment of an adverb, 
not an adjective, to qualify a verb ; — 
and behind the first rule of syntax, 
which says "a verb must agree with 
its nominative ; " — but which is the 
nominative in the expression alluded 
to ? Which performs the act of look- 
ing —the writing or the speaker ? To 
say that a thing loohs when we look at 
T^, is an idiom peculiar to our lan- 
guage, and some idioms are not re- 
ducible to rules ; they are conventional 
terms which pass current, like bank 
notes, for the dollars they represent, 
but must not be submitted to the test 
of grammatical alchymy. It is im- 
proper, therefore, to say "The Queen 
looks beautifully;" "The flowers 
smell sweetly ;" " This writing looks 
shockingly ; " because it is the speaker 
that performs the act of looking, smel- 
ling, etc., not the noun looked at ; and 
though, by an idiomatical construc- 
tion necessary to avoid circumlocution, 
the sentence imputes the act to the 
thing heheid, the qualifying word must 
express the quality of the thing spoken 
of, adjectively, instead of qualifying 
the act of the nominative understood, 
adverbially. What an adjective is to 
a noun, an adverb is to a verb ; an 
adjective expresses the quality of a 
thing, and an adverb the manner of 
an action. Consider what it is you 
wish to express, the quality of a thing, 
or the manner of an action, an^ use an 
adjective or adverb accordingly. But 
beware that you discriminate justly; 



for though you cannot say, "The 
Queen looked majestically in her 
robes," because here the act of loohing 
is performed by the spectator, who 
looks at her ; you can and m.ust say, 
"The -Queen looked graciously on the 
petitioner ; " < < The Queen looked mer- 
cifully on his prayer ; " because here 
the act of looking is performed by the 
Queen, You cannot say, "These 
flowers smell sweetly," because it is 
you that smell, and not the flowers ; 
but you can say, ' ' These flowers per- 
fume the air deliciously," because it is 
they which impart the fragrance, not 
you. You cannot say, "This dress 
looks badly," because it is you that 
look, not the dress ; but you can say, 
"This dress fits badly," because it is 
the dress that performs the act of 
fitting, either well or ill. There are 
some peculiar idioms which it would 
be better to avoid altogether, if possi- 
ble ; but if you feel compelled to use 
them, take them as they are : you 
cannot prune and refine them by the 
rules of syntax ; and to attempt to do 
so, shows ignorance as well as affecta- 
tion. 

There is a mistake often committed 
in the use of the adverbs of place, 
hence, thence, whence. People are apt 
to say, "He will go from thence to- 
morrow," etc. The preposition "from" 
is included in these adverbs, therefore 
it becomes tautology in sense when 
prefixed to them. 

"Equally as well," is a very com- 
mon expression, and a very incorrect 
one ; the adverb of comparison " as " 
has no right in the sentence. ' * Equally 
well," "Equally high," "Equally 
dear, " should be the construction ; 
and if a complement be necessary in 
the phrase, it should be preceded by 
the preposition "with," as "The wall 
was equally high with the former 
one;" "The goods at Smith's are 
equally dear with those sold at the 
shop next door," etc., etc. "Equally 
the same " is tautology. 

"Whether," sometimes an adverb, 
sometimes a conjunction, is a word 
that plainly indicates a choice of 
things ; it is highly improper, there- 
fore, to place it, as many do, at the 



ERRORS OF SPEECH. 



371 



head of each part of a sentence, as 
" I have not yet made up my mind 
whether I shall go to France, or 
whether I shall remain in America." 
The conjunction should not be re- 
peated, as it is evident the alternative 
is expressed only in the combination of 
the two parts of the sentence, not in 
either of them taken separately, and 
the phrase should stand thus : "I 
have not yet made up my mind whether 
1 shall go to France, or remain in 
America. " 

There is an awkwardness prevalent 
amongst all classes of society in such 
sentences as the following : ' ' He 
quitted his horse, and got on to a stage 
coach ;" "He jumped on to the floor ;" 
*' She laid it on to a dish ;" "I threw 
it on to the fire." Why use two pre- 
positions where one would be quite as 
explicit, and far more elegant ? No- 
body, in the present day, would think 
of saying, "He came up to New 
York /or to go to the exhibition," be- 
cause the preposition "for" would be 
an awkward superfluity; so is "to" 
in the examples given ; in each of 
which there is an unwieldiness of con- 
struction which reminds one of the 
process of gluing, or fastening one 
thing " on to" another. Expunge the 
redundant preposition, and be assured, 
gentle reader, the sentence will still 
be found "an elegant sufficiency." 
There are some situations, however, 
in which the two prepositions may 
with propriety be employed, though 
they are never indispensable, as " I 
accompanied such-a-one to Islington, 
and then walked on to Kingsland." 
But here two notions are implied, the 
walking onward, and the reaching of 
a certain point. More might be said 
to illustrate the distinction, but we 
consider it will not be deemed neces- 
sary. 

There seems to be a natural ten- 
dency to deal in a redundance of pre- 
positions : many people talk of " con- 
tinuing ow." Pray in what other di- 
rection is it possible to continue ? 

It is most illiterate to put the pre- 
position o/" after the adverb of, as "The 
satin measured twelve yards before I 
cut this piece 0/0/ it;" "The fruit 



was gathered off of that tree. " Many 
readers will consider such a remark 
quite unnecessary in this volume ; but 
many others, who ought to know 
better, must stand self-condemned on 
reading it. 

Some people have the bad habit of 
substituting one preposition for ano- 
ther," saying " He has had porridge 
to his supper," "Will you have an 
egg to your tea ?" In the first case 
meaning /or ; in the second with. 

There is a false taste extant for the 
preposition "on" instead of "0/" in 
songs, poetry, and many other situa- 
tions in which there is still less ex- 
cuse for borrowing the poetic licence ; 
such as, ' ' Wilt thou think on me, 
love?" "I will think on thee, love," 
" Then think on the friend who once 
welcomed it too," etc., etc., etc. But 
this is an error chiefly to be met with 
among poetasters, and melo-dramatic 
speakers. 

Some people add a superfluous pre- 
position at the end of a sentence — 
" More than you think for." This, 
however, is an awkwardness rarely 
committed by persons of educa- 
tion. 

Never speak of a thing looking well 
or ill at candle-light ; by candle-light 
is the proper constriiction. By day 
or night, or any kind of light. 

That ' ' Prepositions govern the ob- 
jective case" is a golden rule in gram- 
mar ; and if it were only ivell remeni- 
hered, it would efii'ectually correct 
that mistake of substituting the no- 
minative for the objective pronoun 
which has been complained of in the 
preceding pages. In using a relative 
pronoun in the objective case, it is 
more elegant to put the preposition 
before than after it, thus, '"To whom 
was the order given?" instead of 
"Whom was the order given to?" 
Indeed, if this practice were to be 
invariably adopted, it would obviate 
the possibility of confounding the 
nominative with the objective case, 
because no man would ever find him- 
self able to utter such a sentence as 
"To who was this proposal made?" 
though he might very unconsciously 
say, " Who was this proposal made 



S72 



HINTS ON CORRECT SPEAKING. 



to ?" and tlie error would be equally 
flagrant in both instances. 

There is a great inaccuracy con- 
nected with the use of the disjunctive 
conjunctions or and nor, which seem 
to be either not clearly understood 
or treated with undue contempt by 
persons who speak in the following 
manner : " Henry or John are to go 
there to-night ;" * ' His son or his 
nephew have since put in ^/ieir claim;" 
*' Neither one nor the other have the 
least chance of success." The con- 
junctions disjunctive " or" and " nor" 
separate the objects in sense, as the 
conjunction copulative unites them ; 
and as, by the use of the former, the 
things stand forth separately and 
singly to the comprehension, the verb 
or pronoun must be rendered in the 
singular number also ; as, " Henry or 
John is to go there to-night;" " His 
son or his nephew has since put in his 
claim," etc. If you look over the 
sentence, you will perceive that only 
one is to do the act, therefore only one 
can be the nominative to the verb. 

Many people improperly substitiite 
the disjunctive "but" for the com- 
parative "than," as, "The mind no 
sooner entertains any proposition, hut 
it presently hastens to some hypothe- 
sis to bottom it on." — Locke. "No 
other resource hut this was allowed 
him;" " Mj^^ behaviour," says he, 
*' has, I fear, been the death of a man 
who had no other fault hut that of 
loving me too much." — Spectator. 

Sometimes a relative pronoun is 
used instead of a conjunction, in such 
sentences as the following : "I don't 
know but what I shall go to Chicago 
to-morrow ;" instead of " I don't 
know but that" etc. 

Sometimes the disjiinctive hut is 
substituted for the conjunction that, 
as "I have no doubt hut he will be 
here to-night." Sometimes for the 
conjunction i/", as "I shouldn't won- 
der hut that was the case." And 
sometimes tioo conjunctions are used 
instead of one, as "// that I have 
offended him ;" " After that he had 
seen the pai-ties," etc. All this is 
very awkward indeed, and ought to 



be avoided, and might be so by a little 
attention. 

It is obsolete now to use the article 
an before words beginning ^dth a long 
u, or with eu, and it has become more 
elegant, in modern style, to say " a 
University," " a useful article," "a 
European," "a euphonious combina- 
tion of sentences," etc., etc., etc. It 
is also proper to say "such a one," 
not "such an one." 

Some people pronounce the plural of 
handkerchief, scarf, wharf, dwarf, Aa«cZ- 
kerchieves, scariies, vharves, dwarves. 
This is an error, as these words, and 
perhaps a few others, are exceptions 
to the rule laid down, that nouns 
ending in / or fe, shall change these 
terminations into ves to form the 
plural. 

There is an illiterate mode of pro- 
nouncing the adverb too, which is that 
of contracting it into the sound of the 
preposition to, thus : — "I think I paid 
io mwc/i for this gun;" "This line is 
to long by half." The adverb too 
should be pronounced like the numeral 
adjective two, and have the same full 
distinct sound in delivery, as " I think 
I paid two much for this gun ;" "This 
line is two long by half." 

One does not expect to hear such 
words as "necessi'ated," "preventa- 
tive," etc., from people who profess to 
be educated, but one does hear them, 
nevertheless, and many others of the 
same genus, of which the following 
list is a specimen, not a collection. 

"Febuary" and "Febiwerry" in- 
stead of February. 
" Seckaterry" instead of secretary. 
" Gover'ment" ,," government. 
" Eve'm.in" „ evening, 

" Sev'm" „ seven. 

"Holladiz" ,, holidays. 

" Hotting" ,, heating. 

"Mosaic" ,, morsel. 

"Chapped" according to orthogra- 
phy, instead of chopped according to 
polite usage. 

And we have even heard "contin- 
ental" pronounced continential, though 
upon what authority we know not. 
Besides these, a multitude of others 
might be quoted, which we consider 



EHEORS OF SPEECH. 



373 



too familiar to particularise, and "too 
numeroxis to mention." 

There is an old jest on record of a 
person hearing another pronounce the 
word curiosity " cwosUi/,'^ and re- 
marking to a by-stander, "That man 
murders the English language ;" 
"Nay," replies the person addressed, 
" he only knocks an eye (i) out." 
And I am invariably reminded of this 
old jest whenever I hear such pronun- 
ciations as the following: — " Lat'n" 
for Latin, "sat'n" for satin, and Britain 
pronounced so as to rhyme with writ- 
ten; of which a few examples will be 
given below, not with the wild 
hope of comprising in so short a 
space all the perversions of prosody 
which are constantly taking place, but 
simply with the intention of remind- 
ing careless speakers of some general 
principles they seem to have forgotten, 
and of the vast accumulation of error 
they may engraft upon themselves by 
a lazy adherence to the custom of the 
crowd. Before, however, proceeding 
to the words in question, it may be 
satisfactory to our readers to recall 
to their memory the observations of 
Lindley Murray on the subject. He 
says, "There is scarcely anything 
which more distinguishes a person of 
poor education from a person of a good 
one, than the pronunciation of the un- 
accented vowels. When vowels are 
under the accent, the best speakers, 
and the lowest of the people, with 
very few exceptions, pronounce them 
in the same manner ; but the unac- 
cented vowels in the mouths of the 
former, have a distinct, open, and 
specific sound ; while the latter often 
totally sink them, or change them into 
some other sound, " 

Brit'n instead of Britain. 

Lat'n „ Latin. 

Sat'n „ Satin. 

Patt'n „ Patten. 

Curt'n „ Curtain. 

Cert'n „ Certain, 

Bridle „ Bridal. 

Idle „ Idol. 

Meddle „ Medal. 

Moddle „ Model. 

Mentle „ Mental. 

Mortle „ Mortal. 



Fatle instead of Fatal. 

Gravle ,, Gravel. 

Travle „ Travel. 

Sudd'n „ Sudden, 

Infidle ,, Infidel. 

Scroop-Ions,, Scru-pu-\ovL9. 
And a long train of et ceteras, of 
which the above examples do not fur- 
nish a tithe. 

Hote. — That to sound the e in gar- 
den and often, and the i in evil and 
devil, is a decided error ; they should 
always be pronounced garden and oft^n; 
ev'l and dev'l. 

Some people pronounce the / in Irish 
and its concomitants, so as to make 
the wprds Ireland, Irishmen, Irish- 
linen, etc, sound as if they were 
written Arland, A-rishman, Arish- 
linen, etc. This is literally " knock* 
ing an i out." 

It is satisfactory to perceive that 
the e in Derbyshire, Berkshire, and 
Berkeley, is recovering its legitimate 
functions ; and that the affectation of 
pronouncing these words Darbysliirey 
Barkshire, and Barhely i& fast passing 
away. 

It is affected, and contrary to au- 
thority, to deprive the s of its sharp 
hissing sound in the words precise, 
desolate, design, and their derivatives. 
Never say "Cut it in half;" for' 
this you cannot do, unless you could 
annihilate one half ; you may " cut it 
in two," or "cut it in halves," or 
"cut it through," or "divide it," 
but no human ability will enable you 
to cut it in half. 

Never speak of "lots" and "loads" 
of things. Young men allow them- 
selves a dijBFusive licence of speech, 
and of quotation, which has intro- 
duced many words into colloquial 
style that do not at all tend to im- 
prove or dignify the language, but 
which, when heard from ladies^ 
lips, become absolutely vulgarism. A 
young man may talk recklessly of 
"lots of bargains," " lots of money," 
"lots of fellows," "lots of fun," etc., 
but a lady may not. Man may in- 
dulge in any latitude of expression 
within the bounds of sense and deco- 
rum, but woman has a narrower range 
— even her mirth must be subjected 



S74 



HINTS ON CORRECT SPEAKING. 



to rule : it may be naive, but must 
never be grotesque. It is not that we 
would have pr'winess in the sex, but 
we would have relinement. Women 
are the purer and the more ornamental 
part of life ; and when they degene- 
rate, the Poetry of Life is gone. 

"Loads," is a word quite as objec- 
tionable as "lots," unless it can be 
reduced to a load of something, such 
as a ship-loa,d, a ivaggon-losid, a cart- 
load, a horse-loa,d, etc. We often 
hear such expressions as "loads of 
shops," "loads of authors," "loads 
of compliments, " but as shops, authors, 
compliments, are things not usually 
piled up in loads, either for ships or 
horses, we cannot discover the pro- 
priety of the application. 

Some people, guiltless of those ab- 
surdities, commit a great error in the 
use of the word quantity, applying 
it to things of oiumber as " a quantity 
of friends," "a quantity of ships," 
"a quantity of houses," etc. Quan- 
tity can only be applied where bulk is 
indicated, as "a quantity of land, " 
" a quantity of timber :" but we can- 
not say "a quantity of fields," "a 
quantity of trees, " because trees and 
Jields are specific individualities. Or 
we may apply it where individualities 
are taken in the gross, without re- 
ference to modes, as " a quantity of 
luggage," "a quantity of furniture ;" 
but we cannot say "quantity of 
boxes," a "quantity of chairs and 
tables, " for the same reason which is 
given in the former instances. We 
also apply the term quantity to those 
things of number which are too mi- 
nute to be taken separately, as ** a 



quantity of beans," ** a quantity of 
oats," etc., etc., etc. 

Avoid favourite words and phrases: 
they betray a poverty of language, or 
of imagination, not creditable to a 
cultivated intellect. Some people are 
so unfortunate as to find all things 
vulgar tha.t come " betwixt the wmd 
and their nobility ;" others find them 
disgusting. Some are always antici- 
pating ; others are always appreciat' 
ing. Multitudes are aristocratic in all 
their relations ; other multitudes are 
as distingues— these two words are 
chiefly patronised by those whose pre- 
tensions in such respects are the most 
questionable. To some timid spirits, 
born under malignant influences no 
doubt, most things present an awful 
appearance, even though they come 
in shapes so insignificant as a cold day 
or an aching finger. But, thanks to 
that happy diversity of Nature which 
throws light as well as shadow into 
the human character, there are minds 
of brighter vision and more cheerful 
temperament, who behold all things 
splendid, magnificent, down to a cup 
of small beer, or a halfpenny orange. 

Some people have a grandiloquent 
force of expression, thereby imparting 
a tremendous or thundei^ing character 
even to little things ; this is truly 
carrying their conceptions into the 
sublime — sometimes a step beyond. 

We have, however, no intention of 
particularising all the ' ' pet" phrases 
which salute the ear ; but the enume- 
ration of a few of them may make 
the candid culprit smile, and avoid 
those trifling absurdities for the 
future. 



XVIII. VETERINARY MEDICINE, AND THE DISEASES 
OF DOMESTIC ANIMALS. 



We shall commence this section of 
the ' ' Household Cyclopaedia " by 
calling the attention of farmers and 
others who keep horses to some prac- 
tical observations and suggestions rela- 
tive to the diseases of horses. 

It is the usual practice, when treat- 
ing of the diseases to which horses 
are subject, to give a long list of 
disorders, the bare perusal of which 
might induce a belief that the stable 
would be little else than a hospital, 
and the groom totally inadequate to 
the performance of his proper duties, 
unless skilled in a knowledge of vete- 
rinary practice. We shall avoid this, 
by showing the cause of disease, and 
means of prevention, and treat the 
subject in a manner so as to enable 
the horsekeeper readily to recognise 
the nature rather than the mere name 
of the disease, and instruct him in 
the use of such medicines as may in 
many instances be sufficient to arrest 
the complaint, and tend to restore 
the healthful functions of the ani- 
mal. ~ 

Diseases mainly arise from obstruct- 
ed or impaired digestion. So long as 
the several organs of the animal body 
continue to perform their due and 
proper parts, so long may health and 
strength be calculated upon ; but so 
soon as the animal economy is dis- 
arranged, and the action of any one 
or more of the organs rendered less 
capable of its proper energy, a predis- 
position to disease is engendered, 
which the slightest exciting cause may 
bring into active operation. 

By predisposition to disease, we mean 
that state of the animal system which 
is induced by bad or improper food, 
by want of proper attention, impurity 
or foulness of the stable, exposure to 
variations in the atmosphere, or other 
causes, which affect some organic and 
internal part of the animal structure, 



or impair the purity of the blood : 
in such a case, actual disease may not 
be present, or at least not perceptible 
by any outward indication ; yet the 
slightest exciting cause, as sudden 
exposure to weather, checked perspi- 
ration or the like, may cause a serious 
indisposition, that, under a more 
favourable state of the horse's consti- 
tution, might probably have passed 
over without leaving any serious proof 
of its existence. 

Pure dry air in the stable is essen- 
tial to a healthy state of the blood ; 
we need scarcely add that good nou- 
rishing food is equally essential to 
the well-being of the animal. 

Catarrh, Cold, or Chill. — A large 
class of diseases may be included 
under these general terms, for al- 
though the horse may have what is 
called a cold or chill, yet if this cold 
or chill be neglected or improperly 
treated, fever or inflammation suc- 
ceeds, which may terminate fatally, 
or leave behind a chronic cough, an 
evil that should be anxiously guarded 
against. 

The first observable symptoms of a 
horse being thus attacked, are — 
slight shiverings ; a discharge, chiefly 
watery, from the nose ; the eyes be- 
come similarly affected ; and, as the 
disease progresses, a cough more or 
less violent, with quick pulse, comes 
on, followed by sore throat and evi- 
dent difficulty of swallowing ; the 
discharge from the nose thickens, 
increases in quantity, and assumes a 
yellow appearance. 

Treatment. — This complaint is usu- 
ally cured in a few days. Confine 
the horse in a stable of a mean tem- 
perature, say of from 50 to 60 degrees, 
and clothe him warmly. If he be in 
good condition, take from him two 
to three quarts of blood, and then 
give him the following mixture ; 



376 



VETERINARY MEDICINE. 



Fresh powdered aniseeds and 

carra way -seeds, one ounce each ; 
Dover's powders - - - two drachms ; 
Balsam of sulphur - - two ounces : 

Beat the balsam of sulphur into 
the yolk of a hen's egg, and then add 
the powders, mixing all well. When 
you give it to the horse, give it in a 
pint of warm gruel in which two 
table-spoonsful of treacle have been 
stirred. Repeat it every night, or on 
alternate nights, for three times. 
About an hour after the drink has 
been administered, give the horse a 
warm bran mash ; and repeat the 
mash two or three times a day. 

If the cough be troublesome, give 
him a pectoral mixture, made as fol- 
lows : cream of tartar, and nitre, each 
one ounce ; tincture of opium, half an 
ounce. Beat up, as in the former case, 
two ounces of balsam of sulphur into 
the yolk of a hen's egg, and then add 
the other ingredients, mixed up all 
together as a kind of electuary. — Dis- 
solve it in a pint of warm gruel, and 
give it to the horse in the morning, 
fasting : do not give him any food for 
two hours, and then let him have a 
mash of scalded bran and bruised oats, 
and warm water. Bepeat this every 
alternate day for three times. Clothe 
him warmly, give him warm mashes 
and warm water two or three times a 
day; and use him to a little gentle 
exercise by walking him out for a short 
time in the middle of the day. 

Fever and Inflammation. — In our 
account of the preceding disease, we 
stated that a cold or chill was usually 
attended with a fever or inflammation; 
but that which we are now about to 
describe mostly arises from excess of 
blood, and is usually produced by re- 
moving a horse from grass and putting 
him too suddenly into a stable, where 
he is fed upon oats and hay; or by 
feeding him too high, with little or no 
exercise. 

Fever, when thus induced, does not 
require medicine ; a copious and early 
bleeding is the best means of cure. 
Bleed till faintness is produced; from 
one to two gallons of blood should be 
taken. A light and moderate diet 
should be given for a few days, by 



which time he will have recovered. A 
dose of eight ounces of Epsom, or 
Glauber's, salts may be given with 
advantage the day after the blood- 
letting, and repeated, if thought use- 
ful, on the fourth day. Let the horse 
be kept cool, not warmly clothed, nor 
in a stable where the warmth is any 
higher than temperate : if he be turned 
out into a field, when the weather is 
favourable, it will be as well. 

Inflammation. — When to the first 
symptoms of this disease, usually ex- 
hibited in a heaviness, redness of the 
membranes under the eyelids, want of 
appetite, and disinclination to motion, 
that of delirium or madness is added, 
when the horse becomes violent, 
plunges about, and endeavours to bite 
everything, inflammation is then very 
active in operation, and must be 
checked. In this case a horse, after 
a fit of delirium, sometimes falls down, 
as if exhausted, and after lying for a 
time, gets up suddenly, and becomes 
as violent as ever. The treatment in 
this is the same as in the previous 
case, early and copious bleeding, but 
to a greater extent ; he must now be 
bled until perfectly free from delirium, 
and at least two to three gallons of 
blood must be taken. In other respects 
the remedial treatment may be the 
same as in the preceding case. 

Staggers. — This is also an inflam- 
matory disease, but is produced by 
difi"erent causes to either of the pre- 
ceding : staggers are usually the con- 
sequence of improper feeding, or 
rather of unwholesome food, as bad or 
foul hay, or rank grass ; and are evi- 
dently induced by a cause which im- 
pairs the digestive system, and leaves 
the stomach distended with undigested 
food. This disease is called by a 
variety of names, as lethargy, apo- 
plexy, epilepsy, vertigo, convulsions, 
etc. ; it presents itself under two dis- 
tinct forms, which may be described 
as sleeping staggers, and mad stag- 
gers. 

When the sleeping staggers attack a 
horse, he hangs his head, as if unable 
to hold it up ; is dull and inactive, 
and frequently falls asleep, even while 
eating, and with the food in his 



VETERINARY MEDICINE. 



577 



mouth : he reels, or staggers about, as 
if intoxicated, and sometimes falls 
down insensible ; the eyes appear wa- 
tery and inflamed, and often, as well 
as the month, have a yellow cast about 
them : the pulse is very unequal, now 
slow, and then quicker than usual. — 
When, to the watery running of the 
eyes and the deep stupor which attacks 
the horse, these are succeeded by 
paroxj^sms of violence and delirium, 
the animal plunging about, and beat- 
ing himself against whatever stands in 
his way, a wild and unconscious look 
in his countenance, the disease may 
then be termed mad staggers, inflam- 
mation of the brain being now pre- 
sent. 

As soon as the fit or attack of mad 
staggers is over, the horse falls down 
as if quite inactive for a few minutes ; 
his eyes become dim, and his limbs 
stretch out, as if djdng : his fits, how- 
ever, soon resume their impetuosity, 
and he becomes more furious than 
ever. In this state it is dangerous to 
approach him; while, if nothing be 
■done to alleviate the disease, it termi- 
nates fatally. 

The best remedial treatment for this 
disease an either state, is early and 
copious bleeding, taking from four to 
six quarts of blood at once, and again 
in five or six hours, if necessary. 
Beat up into a ball the following in- 
gredients, and give it immediately 
after bleeding : Castile soap, two 
drachms; calomel and assafoetida, each, 
two drachms. The following purgative 
mixture should be given immediately 
after the ball : aloes, seven drachms ; 
Castile soap and ginger, each, two 
drachms; Epsom salts, four ounces: the 
aloes and ginger should be powdered 
together, and then well mixed with 
the other ingredients, in a pint-and-a- 
half of rue-tea ; simmer the whole 
about ten minutes, and give it milk 
warm. 

The mixture will assist the opera- 
tion of the ball, and clear the stomach 
of the undigested mass by which it is 
clogged. If the medicine fails to 
operate briskly within ten or twelve 
hours, the rectum, or last bowel from 
which the dung is voided, should be 
*1S 



emptied by a small hand, and the 
following clyster administered : water, 
wat^m, one gallon ; Glauber's salts and 
treacle, each, four ounces; sweet oil, 
half a pint. The treacle and salts 
should be dissolved in the warm 
water, and the oil then added. 

Before this clyster is administered, 
the lump of undigested matter, or 
hardened dung, the chief cause of the 
disease, should be taken away : to do 
this, let a small hand be dipped in the 
clyster, or rubbed with sweet oil, and 
gently passed up the fundament, till 
it feels the dung, which it should then 
bring away. Then administer the 
clyster with a pipe about twelve 
inches long, and a strong bladder, with 
the clyster in it, fixed at one end, 
through which the clyster should be 
forced by twisting the bladder with 
your hands. As soon as it is passed 
into the horse, take away the pipe, 
and instantly hold a wisp of straw 
to the fundament for about ten mi- 
nutes. This is a better way of ad- 
ministering a clyster than when given 
by a syringe. 

Inflammation of the Bowels. — Like 
the preceding, this is an inflammatory 
complaint, and has a number of names, 
as enterites, gripes, inflammatory colic, 
&c. — Over exertion, sudden change of 
temperature, drinking cold water while 
heated, or greedily eating of new hay, 
grass, or new corn, may induce it ; but 
as it impairs the healthy action of the 
intestines, it must be removed, or it 
increases in virulence and often ter- 
minates fatally. 

The presence of the complaint, usu- 
ally first exhibiting only windy colic, 
is indicated by the horse often lying 
down, and suddenly springing up 
again; he refuses his food, stamps with 
his fore feet, and strikes his belly with 
his hind feet : his body is convulsed, 
his eyes turn up, and his limbs stretch 
out with a spasmodic motion ; his ears 
and feet are sometimes hot and again 
cold ; he falls into a profuse perspira- 
tion, which is succeeded by shivering 
fits ; his endeavours to stale, evidently 
painful, are without success ; he con- 
tinually turns his head towards his 
flank, as if pointing out the seat of 



S78 



VETERINARY MEDICINE. 



pain ; he then falls down, rolls over, 
and turns on his back. 

The more advanced stage of the 
complaint is attended with fever, 
hsat and diyness of the month, tongue 
white, skin hot and dry, except about 
the ears, which are mostly cold ; con- 
tinued pain in the belly : he lies down, 
and rises again suddenly, but, in this 
stage of the disease, he does not turn 
on his back ; pulse quick and small ; 
and breathing short and quick. 

If the pulse be quick, hard, and 
small, and any fever exhibit itself, 
then the inflammation has attacked 
the intestines, and the remedial means 
must be immediately applied : of these, 
copious bleeding is the first and most 
efficacious : five or six quarts of blood 
should be taken at once ; and if the 
symptoms do not abate, the bleeding 
should be repeated a second, third, and 
even a fourth time; but not so copiously 
as at first, the quantity being reduced 
to quarts, and at last to as many pints. 
After the first bleeding, give him a 
clyster, in the very same manner as 
recommended in the preceding com- 
plaint, the small hand being used to 
remove the hardened dung, which is 
almost always present in these cases. 
Repeat the clyster every three hours, 
for two or three times, till successful. 

As soon as the first clyster is given, 
prepare and give the following drink : 
— Castor-oil (by weight), 24 ounces ; 
tincture of opium, half an ounce ; 
warm gruel, one quart. Kepeat this 
in about twelve hours, if a passage 
through the intestines be not pre- 
viously obtained. 

When the feverish heat has abated, 
the appetite partially returned, and 
the horse in a fair way of recovery, 
the following restorative drink, given 
milk warm, "v(^ill be useful : — Aniseeds 
and caraway-seeds, each, half an 
ounce ; ginger and Castile soap, each, 
half an ounce ; nitre and Peruvian 
bark, each, 1 ounce ; tincture of 
opium, 2 drachms ; lenitive electuary, 
4 ounces. Mix these ingredients in a 
quart of warm gruel, and give it every 
morning, or every other morning, fast- 
ing, for three or four times. 

The Yellows, or Jaundice, is a dis- 



ease which rarely appears by itself ; 
it is usually accompanied bj'' some 
disease of the internal organs, its prin- 
cipal symptoms are — a yellowness in 
and about the mouth, and the inner 
parts of the eyes and eye-lids ; the 
urinary fluid is of a similar colour, and 
the dung generally hard ; the animal 
is dull and heavy, loses his appetite, 
has usually a low fever, and becomes 
weak and spiritless. 

To cure this disease, first bleed the 
horse, more or less, according to the 
fulness of blood in the animal, or ex- 
tent of the fever ; but not copiously, 
unless inflammation be indicated by 
the pulse being quick and strong, and 
the extremities be unusually cold ; 
in such cases, bleed more copiously, 
and afterwards inject the clyster in 
the way prescribed on a previous page, 
repeating it once or twice in the same 
day. About two hours after the bleed- 
ing, give a ball made up of the follow- 
ing ingredients : — Bai'badoes aloes, 2 
drachms ; powdered myrrh and Castile 
soap, each, 2 drachms ; calomel, half 
a drachm ; Tartar emetic, 1 drachm. 
Make ib up into a ball with honey, and 
repeat it once a da,j until it purges ; 
after which, if fever still exists, give 
the following fever ball : — Antimonial 
powder, 2 drachms ; Castile soap and 
camomile powder, each, 2 drachms ; 
camphor and honey, each, 1 drachm ; 
nitre, half an ounce. Mix the several 
ingredients into a ball with honey, and 
give it, repeating it a second or third 
time, which will generally be found 
sufficient. 

Should the bowels have been re- 
laxed from the beginning, do not give 
the ball with the aloes, but substitute 
the following instead : — Cascarilla, 
powdered, 2 drachms ; Tartarised an- 
timony, 14 drachm; opium, 1 drachm; 
Calomel, half a drachm. Form it into 
a ball with honey, and repeat it, daily, 
till the bowels are restored, when you 
may give the fever ball above pre- 
scribed. 

Inflammation of the Lungs. — The 
term by which this disease is known 
among medical men, is Pneumonia. 
Its first appearances are — a shivering 
fit, extreme dulness, unwillingness to 



DISEASES OF HORSES. 



S79 



move, loss ol: appetite, and quickened 
breathing. If not removed, more de- 
cided symptoms succeed, as, coldness 
of extremities, oppressed pulse, ex- 
panded nostrils, considerable heaving 
of the flanks, purple tinge of the nasal 
membrane, redness about the eye, a 
fixed wide position of the fore quarters; 
should he attempt to lie down, a great 
difficulty of breathing ; countenance 
betokening pain, and mouth hot and 

The causes of this disease are, usu- 
ally — immoderate exertion, and sud- 
denly-suppressed perspiration, induc- 
ed by sudden changes from heat to 
cold, or the contrary. The best me- 
thod of cure is to bleed freely, from 
one to two gallons, taken quickly from 
a large orifice, to give immediate relief 
to the head and arteries : in six or eight 
hours bleed again, but in less degree. 
If the horse faint before you take the 
quantity of blood, pin up the orifice, 
and give a clyster (see page 378), re- 
peating it once or twice, if necessary ; 
and if the bowels be not opened soon, 
give also the following drink : — Epsom 
salts, 6 oiTuces ; castor-oil, 4 ounces ; 
coarse sugar, 3 ounces. Beat up the 
yolk of an egg into a pint and a half 
of tea, then well mix up the above 
ingredients into it, and give it milk 
warm. But if the bowels be not bound, 
then instead of the above, give the 
following : — Nitre, half a drachm ; 
digitalis, 1 drachm ; emetic tartar, 2 
drachms. Made into a ball with aro- 
matic confection. The horse, especi- 
ally in winter, must be kept warm, 
not by hot air, bat by a body cloth 
and hood, and his legs should also be 
bandaged, — hot air acts as a kind of 
pois"on on fevers or inflammations, and 
increases every kind of inflammation ; 
pure, cool, dry air will assist ; and in 
the course of a day or two the symp- 
toms will abate, and the appetite will 
return. 

Fevers. — This disease, or rather the 
diseases known by this name, are of 
two kinds, the st/vipfo7natic fever, and 
the low fever, and they differ essen- 
tially in symptoms as well as treat- 
ment, from the iniiammAtory class of 



diseases, which arise mostly from 
plethora, or fulness of blood ; fevers, 
on the contrary, are as likely to at- 
tack horses in low condition as those 
in a better state. In most inflamma- 
tory diseases, blood letting-is the 
first and principal means of cure, and 
that is followed up by a course of 
medicine which has the effect of re- 
ducing the plethoric habit, or ten- 
dency to over-fulness of blood ; in 
fevers, on the contrary, blood-letting 
is to be moi'e sparingly had recourse 
to, and sometimes its omission is pre- 
ferable ; and the other means of cure 
are usually of a more invigorating 
kind, cordials, rather than laxatives, 
being then mostly administered. 

Syonpfomatic Fever. — The first symp- 
toms of this disease, which is so gra- 
dual in its early stage as sometimes to 
escape notice for a time, are dulness 
and heaviness, the head hanging 
down, and a disinclination to move 
about, followed usually by chilliness. 
a staring coat, coldness equally en 
the surface as at the extremities, ar 
often accompanied by a shivering fit 
to these earlier symptoms succeed . 
warm skin ; mouth hot and dry ; eye- 
and inner membrane of the nose of ; 
reddish appearance ; pulss quick, ful 
and hard ; respiration irregular ai^ 
laborious, but rapid ; loss of appetite, 
costiveness, urine high-coloured hiu 
diminished in quantity. This disease 
sometimes appears as an epidemic, 
affecting great numbers of horses, and 
leaving traces, after the best treat- 
ment, of the severity of its attacks ; 
at other times, its appearance is mo] e 
partial, and confined to particular dis- 
tricts, and even to particular horses. 

Cure. — The first means of cure, in 
this disease, is a partial blood-letting, 
not taking much blood at a time, nor 
repeating the operation too often ; 
this should be followed by a mild 
laxative ball, prepared as follows : 

Mild Laxative Ball. — Barbadoes 
aloes, 4 drachms ; Antimonial pow- 
der and Castile soap, each 2 drachms; 
linseed meal, 2 drachms. Mix it up 
with honey into two balls, and give 
one immediately after the bleeding; 



380 



VETERINARY MEDICINE. 



the other not till after four and twenty 
or thirty hours, and not at all if the 
horse be purged to any extent. 

If a draught be preferred, the fol- 
lowing is a good one in this case : 

Laxative Drink. — Barbadoes aloes, 
powdered, three drachms; carbonate 
of soda, two drachms. Dissolve these 
in rather more than one-third of a 
pint of hot water, and add eight 
ounces of castor oil. 

After either of the above has been 
administered, the fever may be re- 
duced by the following 

Fever Ball. — Nitre, two ounces ; 
Antimonial powder, half an ounce ; 
liquorice powder, one ounce ; cam- 
phor, two drachms. Form these into 
two equal sized balls, with honey, and 
give the second about eight or twelve 
hours after the first. 

This treatment is usually effective, 
if warm mashes and warm water is 
given as soon as the disease is detected, 
and proper attention be paid to the 
stable management, particularly by 
making the stable itself clean, sweet, 
dry, and temperate in warmth, but 
not close and hot. 

The following is an excellent resto- 
rative medicine, where much debility 
remains after the fever has subsided : 

Restorative Ball. — Camomile pow- 
der, one ounce ; carbonate of iron, 
and gentian, each one ounce ; Anti- 
monial powder, two drachms; opium, 
powdered, one scruple ; oil of aniseed, 
two scruples. Mix with honey into 
two balls, and give one each day. 

Low Fever. — The disease has often 
been mistaken for and confounded 
with other and more decided com- 
plaints ; and this, perhaps, is scarcely 
to be wondered at when it is consi- 
dered that it is the very disease which, 
under the name of murrain, and a 
host of other appellations, in former 
days, was looked upon as little less 
than a plague, and whose ravages 
were attended with such fatal conse- 
quences to the agriculturist ; nineteen 
out of every score attacked having 
fallen victims to its virulence. The 
progress of the disease is rapid, and 
the result too often fatal. In some 
cases the lungs and heart are attacked; 



in others, the liver and bowels ; while 
in some cases the disease exhibits it- 
self on some external part of the 
body. 

From the preceding statement it 
will be seen that the symptoms vary 
materially ; they, however, usually 
take something like the following ap- 
pearances : a general alteration in the 
circulation, and feeble, rapid pulse ; 
weakness, prostration of strength, and 
determination of blood to particular 
but very different parts of the animal, 
by which pain is produced, with a 
tendency to inflammation, but not of 
any decided character. When this 
disease attacks neat cattle, it becomes 
quarter-ill, hlach-quarter, or joint- 
felon ; and in the horse, it is not un- 
common for the feet, particularly the 
hinder, to be affected. 

Mode of treatment and cure. — Local 
bleeding, but not to any great extent, 
from the vein nearest to the apparent 
seat of disease ; but if the symptoms 
appear to be more general, then bleed- 
ing should be more in quantity, and 
may be taken from the neck vein ; 
after bleeding, put the horse in a per- 
fectly sweet, cool stable, if in sum- 
mer ; or in one of only a temperate 
atmosphere, if in winter : too much 
warmth is more likely to retard than 
to accelerate a cure, but cold draughts 
or cold stables must be very carefully 
avoided. If feverish symptoms ap- 
pear, the mouth becoming hot and 
dry, and the eyes and nostrils affected, 
give the/gver hall, as directed in opposite 
column, and afterwards, or when from 
the non-appearance of the feverish 
symptoms the fever hall is not neces- 
sary, give at each dose, half an ounce 
of nitrate of potash three times in 
the day, early in the morning, at 
noon, and again at night. A clyster, 
composed of water, four quarts ; salt, 
one large handful ; with a little hog's 
lard or sweet oil added, should be ap- 
plied, and repeated if the bowels be 
not open. The horse's diet should 
consist of either green food and a little 
sweet hay, or bran mashes and a little 
sweet hay ; corn must not, on any 
account, be given. 

When the disorder is subdued, 



DISEASES OF HORSES. 



381 



there will be found a considerable de- 
gree of weakness and debility left 
behind : to restore a healthy tone, the 
restorative hall may be given ; but the 
food must be light, and easy of diges- 
tion, very little corn must be given 
for some time, and then with caution; 
for until the digestive organs have 
recovered their tone, corn will rather 
oppress the stomach, and prove a 
fresh source of evil : the nitrate of 
potash should be continued to ^be 
given, but in reduced quantity, say 
half an ounce at each dose twice a 
day, and after a week or two, only 
once a day, until the horse is restored 
to health : it is the best and most 
innocent diuretic medicine that can 
be given to a horse. 

Diseases of the Digestive Organs. 
Costiveness. — We call this a disease, 
but it is rather the source of disease. 
All domestic animals are subject to 
it, and persons having the charge of 
domesticated animals should endea- 
vour, by proper, regular feeding, to 
preserve health, of the presence or 
absence of which the well-regulated 
appetite and due performance of the 
digestive process afford proof not 
likely to deceive. 

A loss of appetite is one of the usual 
early evidences by which indigestion 
is detected; but this cannot always 
be depended upon. We must, there- 
fore, rather judge of the symptoms by 
the effects, and, by these means, the 
real cause of the obstruction — for such 
it is — of the digestive process may be 
better ascertained, and the more eligi- 
ble and appropriate remedy applied. 

Anything which interferes with 
mastication, or properly chewing the 
food, is injurious — hence, eating too 
fast, or the stomach being overloaded, 
is likely to produce indigestion. In 
eating too fast, the important office 
which the teeth have to perform, that 
of well chewing the food, and thereby 
intimately mixing it with the saliva, 
or spittle, is very imperfectly done, 
and the food is consequently swal- 
lowed in a crude unprepared state for 
the further processes of digestion. 
When the stomach is overloaded, par- 
ticularly if the horse has previously 



endured a longer fast than usual, the 
powers of some of the vital organs 
are exhausted, and a surfeit takes 
place. 

Over drinking is another cause ; ge- 
nerally, horses have not water enough 
given them, but are allowed to get 
very thirsty, and they are then likely 
to drink too largely when they feed ; 
in which case it is apt to force the 
food from the stomach before it has had 
time to undergo the proper prepara- 
tive process required to lit it for di- 
gestion, a,nd fermentation often ensues. 
Putting a horse to hard work on a too 
full stomach will produce indigestion; 
as in this case the weakened organs 
are oppressed; and the food, not under- 
going the necessary digestive change, 
forms a load dangerous to the animal, 
and produces the worst symptoms of 
fermentation. One of the frequent 
consequences of this stage of the com- 
plaint is acute foot founder. ' Another 
cause, somewhat similar in its results, 
is that of horses feeding on impure hay 
or old high-grown grass : the fibrous 
particles mat together, and accumulate 
in the rectum, or that hinder part of 
the bowels of the horse into which 
clysters are injected; and unless re- 
moved, and the digestive process 
restored, the worst results may be 
anticipated. And, lastly, we may no- 
tice sourness of the stomach, and im- 
purity of the stable, that is, either a 
neglected, dirty, or wet stable. 

Having thus detailed the principle 
causes of indigestion, we shall now 
give the more immediate symptoms 
arising from the several causes, adding 
the means of cure in each case. 

In cases of overloaded stomach, 
when fermentation ensues, the most 
fearful consequences may be produced. 
The horse may be seized on the road, 
and if pushed too fast, it may cause 
certain death. He slackens his pace, 
wishes to stop, and attempts to lie 
down ; or falls as if knocked down the 
moment he stops. If at slow work, 
he seems unwilling to stand, and some- 
times he quickens his pace. In the 
stable he paws with his fore feet, lies 
down, rolls- over, or lies on his back. 
If the stomach be not much distended, 



382 



VETERINARY MEDICINE. 



he may be ratlier still for two or three 
minutes ; but when it is, lie is particu- 
larly restless, no sooner down than he 
rises again, starting all at once, and 
agai]i throwing himself down violently. 
He strikes at his belly with his hind 
feet, turning his eyes towards his 
flanks, as if conscious that there was 
the cause of his pain. If not relieved, 
the symptoms increase in violence, 
the pain becomes more intense, the 
perspiration is profuse, the belly is 
swollen, and the agony of the animal's 
sufferings appears extreme ; till death 
puts an end to the animal and its 
sufferings together. 

Remedy. — The means of cure are 
first to arrest the fermentation, and 
then to restore the digestion to a 
healthy state ; to do this, give a drench 
composed of powerful stimulants and 
carminatives, as either of the follow- 
ing : Linseed oil (raw), one pound in 
weight; oil of turpentine, two or three 
ounces ; or, hartshorn, ten or twelve 
drams; or chlorate of lime, eight drams, 
given in a little warm water. A clys- 
ter may be given if the symptoms do 
not abate, or if the medicine does not 
operate beneficially. Let the clyster 
be composed of weak, warm gruel, one 
gallon ; soft soap, two ounces, — (if 
soft soap cannot be readily obtained, 
substitute two handfuls of salt) — aloes, 
two ounces. Inject this by means of 
a bladder and pipe, taking care to oil 
the pipe well, and gently insinuate it, 
before you force up the fluid. 

If this clyster does not speedily 
produce the desired effect, you may 
conclude that the rectum is clogged 
with some hard indigestible mass, 
which can only be removed by the 
hand, and the sooner this is done the 
better. 

In half an hour, or a little more, if 
no relief has been affected, a second 
dose may be given, and if that fail, in 
another half hour a third dose may be 
administered. 

Where the symptoms are not vio- 
lent, and loss of appetite is the prin- 
ciple indication, the following tincture 
(which should be kept ready prepared 
for use) may be given, and will usually 
prove sufficient, with a few warm 



mashes and proper stable attention. 
Tincture for indigestion. — Good spirits, 
whisky or brandy, one quart ; ginger 
and cloves, of each, three ounces ; 
put them in a stone bottle, and let 
them stand at least eight days, that 
the spirit may extract all the virtue 
from the ginger and cloves ; then add 
of sweet spirits of nitre, four ounces. 
Half a pint of this tincture is a dose, 
given in two pints of warm water. 

If you have not prepared the above, 
and the case be urgent, give of spirits, 
whisky or brandy, half a pint diluted 
with a pint of warm water, adding 
thereto one to two ounces of tar. 

But observe, — in both these cases, 
when the drink or tincture has been 
given, the abdomen or belly of the 
horse should be well but gently 
rubbed, the animal walked slowly for 
a time, and then be allowed the bene- 
fit of a good bed, so. that he may have 
room to roll about. 

Farcy. — This is a disease of the ab- 
sorbents — those internal organs, the 
proper action of which carry on the 
digestive process, and promote the 
animal's health ; but which, when im- 
paired or diseased, produce a derange- 
ment of the healthy functions, and 
terminate in some chronic disease, of 
end in death. The peculiar charac- 
teristic of farcy is, that it is the first 
symptoms of a disease, which if not 
the same as glanders, is marked in 
several respects as very similar, and 
ultimately terminates in that con- 
tagious and incurable scourge of the 
stable. 

The first appearance of farcy is in- 
dicated by small tumours, or hard 
lumps, with a sort of communication 
like corded veins ; these lumps usually 
appear on the inside of the thigh and 
fore legs, but are not necessarily con- 
fined to these parts, sometimes appear- 
ing upon the shoulders, about the 
ribs, on the cheeks, and other parts 
of the body. These lumps somewhat 
resemble what are termed surfeit 
lumps, but differ from them when they 
break, in not gradually drying up and 
getting well ; the farcy buds, when 
they burst, forming a small peculiar 
kind of ulcer, which, if not removed 



DISEASES OF HOUSES. 



383 



by the proper means, become larger, 
more numerous, and very offensive, 
until the horse is glandered — the too 
general result of this pestilential dis- 
■^ase. 

This disorder rarely yields to medi- 
cinal treatment, from the reason, per- 
haps, that its real seat is internal, and 
has taken hold of the system even 
before its external appearance is indi- 
cated. However, as it has been suc- 
cessfully treated, we will suggest that, 
if the horse be worth the expense of a 
cure, the attempt be made; but it 
should be under the advice of a veteri- 
nary surgeon, as requiring more skill 
and experience than usually fall to the 
share of the groom. 

Glanders.— This is the most malig- 
nant, most pestilential, and most in- 
curable disorder to which horses are 
subject, and is as fatal to them as hy- 
drophobia to dogs ; it is also highly 
dangerous to the stable helpers,, being, 
like canine madness, communicable to 
the human subject, and equally fatal 
to them as to the animal by whose 
deadly bite the inoculation takes 
place. Its contagious character is an- 
other of its fearful accompaniments, 
rendering it the bane of society, the 
scourge of the stables, and the ruin of 
many a horse proprietor. 

Our suggestions in reference to this 
pestilential disease, will be as to the 
means of prevention or detection ; 
for as to cure, all attempts would be 
useless, and any advice would there- 
fore be superfluous. 

The principal means by which this 
disease is communicated is by conta- 
gion. Hot, impure, and dirty stables 
may no doubt have induced it ; and 
excessive work, with poor living, may 
also so impair the animal's constitution 
as to predispose it to receive this or 
any other infectious disease. Suppos- 
ing, however, the horse to be sound, 
and moderately well kept and attend- 
ed to, and his stable clean and well 
ventilated, we may then assert that, 
althoiTgh a horse be brought into im- 
mediate neighbourship (as in a team 
together), but not into actual contact, 
with another attacked with glanders, 
the disease will not be communicated 



to the healthy horse, except by posi- 
tive contagion, or rather inoculation. 

Most persons understand that in- 
oculation means the conveying into the 
blood, or some other of the internal 
vessels or organs, the virus or matter 
taken from some other animal or sub- 
ject. Now, in the case under con- 
sideration, we will suppose that the 
infectious matter exists, and may have 
tainted the water-pail, the manger, or 
other part of the stall, or the like, par- 
ticularly as the running from the nose 
of the glandered horse is very conta- 
gious. A sound horse is introduced 
into the stable, and drinks out of the 
same pail, or trough, or eats from the 
same manger, or his nose touches or 
he rubs himself against some part of 
the stall which has been in contact 
with the diseased horse ; the moment 
the contact takes place, the absorbent 
or sponge-like action ensues, either by 
means of the nostril receiving the in- 
fectious virus, or some part of the skin 
being injured, the inoculation is made, 
and the sound horse will, in a very 
short time, exhibit ample evidence 
that the contagious characteristics of 
this fell disease have been communi- 
cated. 

This disease, incurable as it is as- 
certained to be, is not however equally 
rapid in its progress in all horses ; in 
some its deleterious poison is speedily 
conveyed over the whole system in a 
very few weeks, and the result is 
speedily fatal ; while in others it pro- 
gresses so tardily, that the animal ap- 
pears scarcely to suffer by it for a con- 
siderable space of time ; its result, 
however, even in these cases, is equally 
certain, although more remote, and 
after undermining the constitution of 
the animal, will eventually cause its 
premature dissolution. 

The moment that glanders is believ- 
ed to have made its appearance, be 
careful to separate the suspected horse 
from the rest, and under no circum- 
stances permit any of the others to 
come into contact with him : the 
manger he eats from, the pail he 
drinks from, the brush or comb used 
in dressing him, must all be kept from 
touching any other horse. In a few 



384 



VETERINARY MEDICINE. 



days, perhaps a week or two, your 
suspicions will be removed or confirm- 
ed. If it be glanders, a perceptible 
prostration of constitutional vigour 
will be apparent, the membrane of the 
nose will be ulcerated, and will have 
a glutinous discharge, and the lungs 
will stibsequently be ulcerated : little 
if any fever appears in this disease ; 
and in this respect it differs from other 
diseases in which the nostrils discharge 
a mucous (not glutinous) discharge. A 
test is recommended, to prove the fact 
of glanders, or not, which is to let the 
matter from the nose drop into a pail 
of water — if it be glanderous, but not 
without, it will sink to the bottom. 
This, though not an infallible test, is 
a very good one. However, as soon 
as you have good reason to believe 
that glanders really does exist, call in 
the veterinary surgeon, and act under 
his advice ; or if the animal be not 
worth the expense likely to be incur- 
red (a cure cannot be for a moment 
calculated upon), let the next con- 
sideration be to terminate the glan- 
ders and its existence together. 

Wounds. — Having treated of the 
principal internal diseases of horses, 
we shall now say a few words on 
wounds : here cause and symptoms 
are not necessary, the wound furnish- 
ing evident proof of its nature and ex- 
istence ; our remarks will, therefore, 
have only reference to the means of 
cure. 

Wounds are — nmple, as cuts, or the 
like ; or compound, as broken and 
lacerated : the first are easily treated ; 
little else being generally necessary 
than to bring the divided parts to- 
gether carefully by means of the needle 
and thread, and a few stitches through 
the skin only : an adhesive plaster 
should then be fixed on the sides of 
the woimd near its edges, after which 
it should be dressed with a soothing 
balsam, or tincture of aloes, and the 
whole secured by a bandage. 

Where the ends of the wounded skin 
are so far apart as not to admit of bring- 
ing them together by the needle and 
thread, apply a poultice or fermenta- 
tion ; and if the part form into a swell- 
ing, and be about to break, you may 



accelerate this by using the following 
digestive liniment : — Olive oil, fresh 
and good, 4 ounces ; spirits of turpen- 
tine, 14 ounce ; tincture of camphor, 

1 ounce ; tincture of opium, 1 ounce. 
When you make this, mix the whole 
well together with the yolk of a fresh 
egg, and bottle it for use. Apply it 
freely, warm, to the wound, but do 
not touch the surrounding swelling — 
that must be bathed with evaporating 
lotion. When the wound has broken, 
wash the part clean with warm water, 
and dress it daily with a soothing bal- 
sam. If proud flesh appear, it must 
be kept down by a careful application 
of some caustic, which you had better 
purchase where you can ask advice 
how to use it. 

Compound or fractured wounds re- 
quire a different and more careful 
treatment ; and the aid of the experi- 
enced farrier or veterinary surgeon 
ought, in these cases, to be called in — 
it is generally the cheapest, and always 
the safest mode of proceeding. 

If the horse be slightly bruised at 
any time, the following application 
will be found useful, if well mixed 
together and applied : — Vinegar and 
spring water, each, 6 ounces ; sal am- 
moniac, 2 ounces; tincture of camphor, 

2 ounces ; tincture of aloes, 1 ounce . 
Wounds are often attended with 

local inflammation ; that is, the part 
injured becomes hot, swollen, and 
painful ; it is, in this case, said to be 
inflamed. When inflammation is thus 
local, and external, warm fomenta- 
tions, or poultices (which is a kind of 
fomentation), or cold applications, may 
be applied with advantage, according 
to circumstances. Fomentations, by 
opening the pores of the skin, promote 
perspiration, and so decrease the swell- 
ing, and lessen pain ; while 6old appli- 
cations promote evaporation, and so 
assist in restoring health to the part 
affected.' 

Clean hot water is the best Fomen- 
tation : it should be used as hot as 
can be without paining the horse ; 
continue to foment the part affected 
for some time, having a fresh supply 
of hot water ; half an hour is the least 
time a fomentation should be con- 



DISEASES OF DOMESTIC FO WLS. 



385 



tinued. A sponge is useful to foment 
with, especially if the leg be the part 
to be fomented. 

The good effects of this fomentation 
will be lost, if the process be not con- 
tinued long enough, and a continued 
supply of hot water furnished : it is 
upon the continued warmth of the 
water used that the goodness to be 
derived from the process depends ; 
when sufficiently fomented, clothe the 
part, so as to retain the warmth till 
thoroughly dry ; or the coldness that 
will succeed will prove injurious, by 
the check which it will necessarily 
give to perspiration. 

Fomenting the legs of a horse, after 
a day of extraordinary exertion, is 
useful, and may be used with much 
advantage to the animal. 

Poultices. — In most kinds of wounds 
poultices are particularly useful, as 
they reduce inflammation, allay pain, 
and tend to cleanse and heal the in- 
jured part : in broken knees they are 
especially good, as well as in all in- 
juries of the foot. Moisture and 
warmth are the essential qualities of 
poultices, and it is from these quali- 
ties that the benefit is obtained. 
Those articles, therefore, which the 
longest retain heat, are the best for 
the purpose. They should be applied 
as warm as they can safely be borne ; 
bat not too hot, or unnecessary pain 
is inflicted, nor tied on too tight [a 
too common practice] or the circula- 
tion of blood may be impeded, and 
the inflammation increased thereby. 

Linseed meal longest retains both 
heat and moisture, and therefore 
forms the best material for a poultice: 
even when any other ingredient is 
preferred, some linseed meal should 
be used with it. Mashed turnips, 
crumb of bread, or thick oatmeal 
gruel, are all good. Warm bandages, 
often renewed, act something in the 
same manner. 

Where lotions are necessary to 
bathe a wound or inflamed part, the 
following may be used with good 
ftifect : — Super-acetate of lead, two 
drams ; sulphate of zinc, two drams ; 
water, half a pint. 

If an additional half dram of super- 
17 



acetate of lead be used, and the mix- 
ture well filtered through a bit of 
cloth, or fine sieve, it makes a good 
lotion for an inflamed eye. 

Or, very useful in inflammations : — 
Sal-ammonia, half an ounce ; distilled 
vinegar, two ounces ; spirits of wine, 
four ounces ; spring water, eight 
ounces. Cold water, with one sixth 
its bulk of vinegar, or a similar quan- 
tity of brandy, makes a very good cool- 
ing lotion. 

Diseases of Poultry. 

On this subject, the Poultry-keeper 
should always bear in mind the good 
old adage, that " Prevention is better 
than cure." Turkeys and other fowls 
which are properly housed, fed, and 
treated, will very rarely suflFer from 
illness. Cases that require peculiar 
treatment may, however, occur to 
persons who are most careful in the 
management of their feathered charge; 
and poultry may become diseased 
from the negligence of keeping them 
close, or other incidental circum- 
stances ; therefore, a few observations 
on the diseases to which fowls are 
liable, will be requisite. 

During the period of moulting, or 
casting their feathers, birds are not 
so stout and hardy as at other times, 
and they should then be kept com- 
fortably warm, and provided with 
somewhat stimulant food, as oats, 
hemp-seed, sunflower-seed, etc., and 
now and then a few coriander seeds. 
Protection is particularly necessary if 
the season should happen to be unusu- 
ally cold or damp. Birds naturally 
moult, or change their feathered 
clothing ; but when neglected, they 
sometimes lose their feathers without 
any fresh ones being produced ; and 
this is a disease which requires 
warmth and plenty of wholesome 
food, and good sweet water. Half a 
dozen pepper-corns, or a small tea- 
spoonful of caraway-seeds may also 
be given every day, for a short time. 

Fowls, sometimes, when ill-fed, and 
kept in a close damp place, are 
afflicted with what is called the royip. 
The symptoms of this disease are, 
swellings about the eyes, running 



PIP, GAPES, ETC. 



from tlae nostrils and month, with 
offensive odour, general weakness, and 
loss of appetite. In such cases the 
head may be bathed with warm water, 
or milk and water, and carefully dried 
afterwards ; warm, but airy lodging, 
must be provided ; and boiled pota- 
toes, or oatmeal made into a paste 
with milk, given for food ; and occa- 
sionally a clove of garlic beat up with 
a little of the oatmeal paste, and 
made into pills, may be put down the 
throats of the feathered patients. 

The Pip is a disorder which some- 
times destroys whole broods of young 
turkeys and chickens. The disease 
is characterized by the formation of a 
tough, dense white membrane on the 
tongue, and back part of the mouth ; 
with loss of appetite, and feverish 
restlessness ; and unless speedily re- 
lieved, the chick becomes quite blind, 
and soon dies. The first thing to be 
done towards the cure is, to scrape 
away the white membrane with the 
nail of the fore or little finger, and 
then wet or rather wash the mouth, 
particularly the tongue, with a piece 
of rag dipped in a weak solution of 
alum, and afterwards, for a day or 
two, anoint the parts affected, with a 
feather dipped in a liniment made by 
mixing as nluch burnt alum, or pow- 
dered borax, as will lie on a sixpenny 
piece, with a small teaspoouful of 
honey. The Pip is supposed to be 
caused by drinking foul water, there- 
fore the utmost care should be taken 
to furnish the fowls with pure, sweet 
water. They may be fed with oat 
or barley meal made into a stiff paste 
with water. 

The Gapes. Among the disorders 
to which all gallinaceous birds are 
subject, that called the gapes is, per- 
haps, the most formidable. It seizes 
chickens when aboat thr^e weeks old, 
and is attended with a frequent gap- 
ing or gasping for air, shiverings, 
ruffled feathers, want of appetite, and 
sometimes running from the mouth. 
This disease is caused by a kind of 
animal like a small double-headed 
worm, which becomes fixed to the 
inside of the windpipe, and which 
o»uses inflammation and speedy death 



if not removed. In such cases, fumi- 
gation with tobacco has been recom- 
mended. This operation is to be per- 
formed by putting the afflicted chicks 
into a common wooden box, and then 
passing into it, by means of a tobacco- 
pipe, a quantity of the smoke. This 
is to be managed very cautiously : 
the box must not be shut quite close, 
nor the birds kept too long in it at a 
time, or they will be stilled. Ano- 
ther, and perhaps a safer mode of 
treatment, will be to put a few grains 
of common salt as far back in the 
mouth of the chicken as possible, and 
repeat it in a few hours. By either 
of these methods, the birds may be 
enabled to get rid of the v^'^orm which 
causes the mischief ; and which, when 
its adhesion has been loosened, may 
be removed from the throat by a 
small feather dipped in sweet oil. 
Keep the patients warm, and feed 
them with sopped bread-crumbs, or 
oatmeal paste, for a few days ; and be 
sure that they have good water to 
drink. A large keeper of fowls, using 
nothing but boiled water for young 
chickens, states that in his experience 
this prevents the gapes appearing. 

The Turn, or Giddiness; Stoppage 
in the Crop, and such other diseases as 
occur when fowls are in good condi- 
tion, are the best treated by twisting 
their necks, or killing them in any 
other manner, while they are fit for 
the table. 

Shin diseases rarely take place when 
fowls are kept clean, and in places 
properly ventilated, and well supplied 
with plenty of fine gravel, sand, or 
sifted coal ashes, with which they 
can, themselves, cleanse their feathers. 
If through neglect they do become 
thus diseased, a little flower of sul- 
phur may be sprinkled between their 
feathers often till they get well, or 
common black brimstone may be 
mixed with the sand, etc, with 
which they are furnished to dust 
themselves in. 

Wounds, or Ulcers, caused by fight- 
ing, or by accident, should be kept 
clean, and the parts anointed lightly 
with Venice turpentine. 

For Diseases of Dogs, see p. 286. 





Cod. 



Eel. 





Shad. 



bXURGEOM 








iKOUT. 





Salmon. 



Herring. 



AMERICAN FISH. 



To face p. 387. 



XIX. SOMETHING FOR EVERYBODY. 



The Principal Fidk of America 
— where caught, and when in 
season. 

Blachflsh. — Caught off our whole 
coast. In season from May to Sep- 
tember. 

Bluefish (known also asBluebass, and 
in the south as Taylor fish). Caught 
in the bays and harbours of the middle 
states. In season from June to No- 
vember. 

Catfish. — Caught in the lakes and 
rivers of the middle and southern 
states. In season all the year. 

God. — Caught, banks of Newfound- 
land, New England, and New Jersey 
coast, &c. In season all the year. 

Crabs. — Caught in the bays and 
harbours of the northern and middle 
states. In season all the year. 

Clams. — The same places and sea- 
sons as oysters, which see. 

Eels. — Caught in the northern and 
middle states, and some of the rivers 
and harbours of the south. In season 
all the year. 

Flatfush and Flounders. — Caught in 
the harbours of the middle and north- 
ern states. In season during the fall 
and winter. 

Greenturtle. — Caught on the coast of 
the West Indies and Florida. In sea- 
son all the year. 

Haddock. — Caught on the banks of 
Newfoundland, but not often further 
south than Nantuchet. In season all 
the year. 

Halibut. — The same as haddock. 

Herring. — Caught off the northern 
coast. In season during the winter. 

Kinyfish. — Caught off the whole 
coast. In season from May to October. 

Lobsters. — Caught on the coast and 
bays and harbours of the northern 
and middle states. In season all the 
year. 

Mackerel. — Caught from Cape May 
to Nova Scotia and Newfoundland. 



In season from the early spring to the 
last fall month. 

Mussels. — Caught in bays and har- 
bours. In season during the fall, 
winter, and spring. 

Oysters. — Caught principally in the 
rivers and bays from Virginia north- 
wards. In season during the months 
with an "r." 

Pickerel. — Caught in northern lakes 
and rivers . In season from September 
to March. 

Porgies. — Caught off the whole coast. 
In season from May to September. 

Prawns and Shrimps. — Usually im- 
ported from Havana. 

Salmon. — Caught in the rivers of 
Maine and Oregon. In season all the 
year. 

Sea Bass. — Caught off the whole 
coast. In season from May to Sep- 
tember. 

Scollops. — Caught in bays and har- 
bours. In season during the winter 
and spring. 

Shad. — The Connecticut Eiver shad 
is esteemed as the finest ; the next in 
quality is that from the Delaware 
River. In season from February to 
July. 

Sheepshead. — Caught in the bays and 
harbours of the middle and southern 
states. In season from May to Sep- 
tember. 

Smelt. — Caught in the northern 
rivers. In season from October to 
April. 

Snapping Turtle. — Caught in waters 
of middle and southern states . In sea- 
son all the year. 

Spanish Mackerel. — Caught from 
Cape May to Boston Harbour. In 
season from June to September. 

Soles. — None except imported. The 
importation is increasing. 

Striped Bass. —Caught in all the 
bays and harbours. In season all the 
year, except June and July. 



388 



ON BANDAGING. 



Sturgeon. — Caught in great abun- 
dance in the Hudson and other 
northern rivers. In season during the 
spring. 

Terrapin. — Caught on the coast of 
middle and southern states. In season 
all the year. 

Trout. — Caught in the small streams 
and lakes of the northern states. In 
season during the spring. 

Turhot. — None except imported. 

Whitejisli. — Caught in the northern 
lakes and rivers. In season from Sep- 
tember to March. 

YeUow Perch. — Same as whitefish. 

For methods of cooking each of 
these fish see Section II., on Domestic 
Cookery, and consult the index. 

Bandages -. How to Make and 
Apply them. 

Bandages are strips of calico, linen, 
flannel, muslin, elastic webbing, bunt- 
ing, or some other substance, of various 
lengths, such as three, four, eight, ten, 
or twelve yards, and one, one-and-a- 
half, two, two-and-a-half, three, four, 
or six inches wide, free from hems or 
darns, soft and unglazed. They are 
better after they have been washed. 
Their uses are to retain dressings, ap- 
paratus, or parts of the body in their 
proper positions, support the soft parts, 
and maintain equal pressure. 

Bandages are Simple and Compound. 
— The former are simple slips rolled 
up tightly like a roll of ribbon. There 
is also another simple kind, which is 
rolled from both ends, — this is called 
a double-headed bandage. The com- 
pound bandages are formed of many 
pieces. 

Bandages for the Head should be 
two inches wide, and five yards long ; 
for the neck, two inches wide and 
three yards long ; for the arm, two 
inches wide and seven yards long ; for 
the leg, two inches-and-a-half wide 
and seven yards long ; for the thigh, 
three inches wide and eight yards 
long ; and for the body, four or six 
inches wide and ten or twelve yards 
long. 

To apply a Single-Headed Bandage, 
lay the outside of the end next to the 
part to be bandaged, and hold the roll 



between the little, ring, and middle 
fingers, and the palm of the left hand, 
using the thumb and forefinger of the 
same hand to guide it, and the right 
hand to keep it firm, and pass the 
bandage partly round the leg towards 
the left hand. It is sometimes neces- 
sary to reverse this order, and there- 
fore it is well to be able to use both 
hands. Particular parts require a dif- 
ferent method of applying bandages, 
and therefore we shall describe the 
most useful separately ; and there are 
different ways of putting on the same 
bandage, which consist in the manner 
the folds or turns are made. For ex- 
ample, the circular bandage is formed 
by horizontal turns, each of which 
overlaps the one made before it; the 
spiral consists of spiral turns; the 
oblique follows a course oblique or 
slanting to the centre of the limb ; and 
the recurrent folds back again to the 
part whence it started. 

Circuiar Bandages are used for the 
nech, to retain dressings on any part of 
it, or for blisters, setons, etc. ; for 
the head, to keep dressings on the 
forehead, or any part contained within 
a circle passing round the head ; for 
the a^^m,, previous to bleeding ; for the 
leg,2i\)0YQ the knee ; and for ^^q fingers, 
etc. 

To Confine the Ends of Bandages 
some persons use pins, others slit the 
end for a short distance, and tie the 
two strips into a knot, and some use a 
strip of adhesive plaster. Always 
place the point of a pin in such a posi- 
tion that it cannot prick the patient, 
or the person dressing the limb, or be 
liable to draw out by using the limb ; 
therefore, as a general rule, turn the 
head of the pin from the free end of 
the bandage, or towards the upper 
part of the limb. The best mode is 
to sew the bandage on. A few stitches 
will hold it more securely than pins 
can. 

The Oblique Bandage is generally 
used for arms and legs, to retain 
dressings. 

The Spiral Bandage is generally ap- 
plied to the trunk and extremities, 
but is apt to fall off even when vei-y 
carefully applied ; therefore we gene* 



THE APPLICATION OF BANDAGES. 



rally use another, called the recurrent, 
which folds back again. 

The Recurrent Bandage is the best 
kind of bandage that we can employ 
for general purposes. The method of 
putting it on is as follows : — Apply the 
end of the bandage that is free, with the 
outside of it next the skin, and hold 
this end with thejQnger and thumb of 
the left hand, while some one supports 
the heel of the patient ; then with the 
right hand pass the bandage over the 
piece you are holding, and keep it 
crossed thus until you can place your 
right forefinger upon the spot where 
it crosses the other bandage, where it 
must be kept firm. Now hold the roll 
of the bandage in your left hand, with 
the palm turned upwards, and taking 
care to keep that part of the bandage 
between your right forefinger, and the 
roll in your left hand, quite slack; turn 
your left hand over, and bring the 
bandage down upon the leg ; then pass 
the roll under the leg towards your 
right hand, and repeat this until the 
leg is bandaged up to the knee, taking 
care not to drag the bandage at any 
time during the process of bandaging. 
When you arrive at the knee, pass the 
bandage round the leg in circles just 
below the knee, and pin it as usual. 
Bandaging is very easy, and if you 
once see any one apply a bandage pro- 
perly, and attend to these rules, there 
will not be any difficulty ; but bear one 
thing in mind, without which you will 
never put on a bandage even decently, 
and that is, never to drag or pull at a 
bandage, but make the turns while it 
is slack, and you have your right fore- 
finger placed upon the point where it 
is to be folded down. When a limb is 
properly bandaged, the folds should 
run in a line corresponding to the shin- 
bone. Use, to retain dressings, and 
for varicose veins. 

A Bandage for the Chest is always 
placed upon the patient in a sitting 
posture ; and it may be put on in cir- 
cles, or spirally. Use, in fractures of 
the ribs, to retain dressings, and after 
eevere contusions. 

A Bandage for the Belly is placed 
on the patient as directed in the last, 
carrying it spirally from above down- 



wards. Use, to compress the beiiy 
after dropsy, or retain dressings. 

The Hand is Bandaged by crossing 
the bandage over the back of the 
hand. Use, to retain dressings. 

For the Head, a bandage may be 
circular, or spiral, or both ; in the 
latter case, commence bj'^ placing one 
circular turn just over the ears ; then 
bring down from left to right, and 
round the head again, so as to alter- 
nate a spiral with a circular turn. 
Use, to retain dressings on the head, 
or over the eye; but this form soon 
gets slack. The circular bandage is 
the best, crossing it over both eyes. 

For the Foot. — Place the end just 
above the outer ankle, and make two 
circular turns to prevent its slipping ; 
then bring it down from the inside of 
the foot over the instep, towards the 
outer part ; pass it under the sole of 
the foot, and upwards and inwards 
over the instep towards the inner an- 
kle, then round the ankle and repeat 
again. Use, to retain dressings to the 
instep, heel, or ankle. 

For the Leg and Foot, commence and 
proceed as directed in the preceding 
paragraph ; then continue it up the leg, 
as ordered in the Recurrent Bandage. 

As it sometimes happens that it is 
necessary to apply a bandage at once, 
and the materials are not at hand, it 
is desirable to know how to substitute 
something else that any one may apply 
with ease. This is found to be effected 
by handkerchiefs, and an experienced 
surgeon (Mr. Mayor) has paid great 
attention to this subject, and brought 
it to much perfection. It is to him, 
therefore, that we are indebted for 
most of these hints. 

Any Ordinary Handkerchief will do; 
but a square of linen folded into va- 
rious shapes answers better. The 
shapes generally required are as fol- 
lows : — The triangle, the long square, 
the cravat, and the cord.* 

The Triangular Handkerchief is 
made by folding it from corner to cor- 
ner. Use, as a bandage for the head. 
Application. — Place the base round 
the head, and the short part hanging 
down behind, then tie the long ends 
over it. 



390 



ESCAPE FROM HOUSES ON FIRE. 



The Long Square is made by folding 
tlie handkerchief into three parts, by- 
doubling it once upon itself. Use, as 
a bandage to the ribs, belly, etc. If 
one handkerchief is not long enough, 
sew two together. 

The Cravat is folded as usual with 
cravats. Use, as a bandage for the 
head, arms, legs, feet, neck, etc. 

The Cord is used to compress ves- 
sels, when a knot is made in it, and 
placed over the vessel to be com- 
pressed. It is merely a handkerchief 
twisted in its long diameter. 

Tioo or more Handkerchiefs must 
sometimes be applied, as in a broken 
collar-bone, or when it is necessary to 
keep dressings under the arm. The 
bandage is applied by knotting the 
two ends of one handkerchief together, 
and passing the left arm through it, 
then passing another handkerchief 
under the right arm, and tying it. By 
this means we can brace the shoulders 
well back, and the handkerchief will 
press firmly over the broken collar- 
bone : besides, this form of bandage 
does not readily slip or get slack, but 
it requires to be combined with the 
sling, in order to keep the arm steady. 

For an Inflamed Breast, that re- 
quires support, or dressings to be kept 
to it, tie two ends of the handkerchief 
round the neck, and bring the body of 
it over the breast, and pass it upwards 
and backwards under the arm of that 
side, and tie the ends around the 
neck. 

An Excellent Sling is formed by plac- 
ing one handkerchief around the neck, 
and knotting the two ends over the 
breast bone, then placing the other in 
triangle under the arm, to be sup- 
ported with the base near to the hand; 
tie the ends over the handkerchief, 
and pin the top to the other part, after 
passing it around the elbow. 

A Pew Words on Fires. 

Hovj Fires breaJc out. — Many of the 
conflagrations that occur are attri- 
buted to accident ; but if the causes 
could always be known it would be 
discovered that nine-tenths of the 
number originate in carelessness and 
inattention, whicli, considering the 



fearful consequences of those calami- 
ties, are in the highest degree culpa- 
ble. In workshops, such as those of 
the joiner and cabinet-maker, where 
combustible materials are strewed 
about in every direction, most disas- 
trous results have frequently arisen 
from neglect of the most ordinary pre- 
cautions. In such places, collections 
of wood-shavings left near a stove 
may, in the absence of the workmen, 
be set on fire by cinders falling on 
them ; or a half -extinguished match 
thrown upon the floor may cause the 
shavings to smoulder, a sufficient 
draught of air being all that is re- 
quired to kindle the fire into activity. 
Householders cannot be too careful 
that matches be cautiously used, that 
all fires should be safe and all lights 
extinguished at night, and no combus- 
tible substances permitted so near 
the stoves or grates as to be in danger. 

Chimneys on Fire. — The most ready 
method of checking or extinguishing 
the fire is to stop the draught of air 
ascending from the fireplace. Throw 
some water on the fire, and fix tightly 
before the fireplace a piece of thick 
old carpeting soaked in water. The 
carpet thus thoroughly wet will be 
for the time almost impervious to air. 
If there be a damper in the chimney, 
let it first be closed. These methods 
will go far towards either putting out 
the fire, or reducing it to a minimum. 
A little flower of brimstone ought to 
be thrown on the fire in the grate 
before the wet carpet is applied ; the 
brimstone fumes ascending the vent 
will help to extinguish the combus- 
tion. 

Escape from Dwellings on Fire. — In 
these cases the unavoidable confusion 
and excitement tend to deprive people 
of the necessary presence of mind, 
and render them incapable of availing 
themselves of the means of safety. 

We shall best consult the conve- 
nience of our readers by presenting 
them on this subject with the counsels 
of those who are the most qualified 
to impart them. Mr. Eyre M. Shaw, 
Captain of the London Fire Brigade, 
writes : — 

" In case of fire, give the alarm at 



DIRECTIONS FOR ESCAPING FROM FIRE. 



391 



once, and make every effort to escape 
and to save others by whatever mode 
of egress may be available ; but in 
doing so remember to shut and keep 
shut all doors, windows, and aper- 
tures of every kind through which air 
can be admitted, thus checking the 
combustion and giving all concerned 
more time to get out, or, failing this, 
to come and show themselves at a 
front window or other prominent point 
accessible to our ladders. In short, 
all persons endangered should rely on 
their own resources during the first 
moments of an alarm, and after a 
period which they can calculate for 
themselves, according to . the locality 
in which they live, they may expect 
an attendance of fii-emen with proper 
appliances, and the skill and energy 
to use them to the best advantage, 
regardless of all personal risks so long 
as there is a hope of saving life or pro- 
perty." 

Dr. Andrew Wynter has published 
the following admirable "Directions 
for aiding persons to escape from 
premises on fire : — 

"Be careful to acquaint yourself 
with the best means of exit from the 
house, both at the top and bottom. 

' ' On the first alarm, reflect before 
you act. If in bed at the time, wrap 
yourself in a blanket or bed-side car- 
pet ; open no more doors or windows 
than are absolutely necessary, and 
shut every door after you. 

' ' There is always from eight to 
twelve inches of pure air close to the 
ground ; if you cannot therefore walk 
upright through the smoke, drop on 
your hands and knees and thus pro- 
gress. A wetted silk handkerchief, a 
piece of flannel, or a worsted stock- 
ing, drawn over the face, permits 
breathing, and, to a great extent, ex- 
cludes the smoke. 

" If you can neither make your 
way upwards nor downwards, get into 
a front room ; if there is a family, see 
that they are all collected here, and 
keep the door closed as much as possi- 
ble, for remember that smoke always 
follows a draught, and fire always 
rushes after smoke 

"On no account throw yourself, or 



allow others to throw themselves from 
the window. If no assistance is at 
hand, and you are in extremity, tie 
the sheets together, and, having fas- 
tened one end to some heavy piece of 
furniture, let down the women and 
children, one by one, by tying the end 
of the line of sheets round the waist, 
and lowering them through the win- 
dow that is over the door, rather than 
through one that is over the area. 
You can easily let yourself down when 
the helpless are saved. 

" If a woman's clothes should catch 
fire, let her instantly roll herself over 
and over on the ground ; if a man be 
present, let him throw her down and 
do the like, and then wrap her in a 
rug, coat, or the first woollen thing 
that is at hand. 

"Bystanders, the instant they see 
a fire, should run for the fire-escape, 
or to the police-station if that is 
nearer, where a ' jumping sheet' ought 
always to be found." 

We entreat the attention of our 
readers to these important counsels, as 
they will be most useful in the event 
of fire breaking out. Every family 
should be supplied with one of the 
patent Fire Annihilators — an ingeni- 
ous contrivance, which, by copiously 
discharging carbonic acid gas, will, if 
timely applied, extinguish combustion 
over a large surface in the course of 
a few seconds. 

The Sewing Machine. 

About the year 1840 a poor Ame- 
rican mechanic, named Elias Howe, 
conceived the idea of making a ma- 
chine, somewhat like the stocking 
frame, which should execute a kind 
of needlework suitable for most of 
those articles of dress and household 
use that had hitherto been solely 
accomplished by hand sewing. After 
many months of incessant labour, he 
succeeded in making a machine that 
would work satisfactorily, and ob- 
tained a patent for it in 1841. !Not 
meeting with the success he expect 
at home, Howe determined to try \ 
fortune in England. There again 
was disappointed, and eventually so.a 
his English patent for .^250 (|l250] 



392 



SEWING MACHINES. 



and a royalty of £3 ($15) per machine 
to Mr. Thomas of London, who used 
it successfully in his own business of 
a stay maker, 

Howe, on his return, found himself 
involved in a lawsuit with a firm who 
had pirated his patent, but he suc- 
ceeded in establishing his right, and 
has lately died a wealthy man. 
Howe's machine worked what is called 
the Lock-stitch ; but since his inven- 
tion became known, many changes 
have been introduced by other manu- 
facturers, so numerous that it would 
be quite impossible to speak of each 
in a book of this nature. 

Sewing machines are manufactured 
for all purposes for which hand sew- 
ing was formerly employed, and they 
are made expressly suited for the 
work they are required to perform, 
which is as various as their sizes ; 
for they are made so large that they 
can only be driven by steam power, 
and so small that one designated the 
**i^airy" looks like a child's toy, yet 
it executes its appointed task deftly 
and well. Sail-making, harness-mak- 
ing, boot and shoe making, are 
among the heaviest kinds of labour 
they are applied to, while the same 
or similar mechanism performs the 
most delicate embroidery, braiding, 
and a machine has even been invented 
to work button-holes. 

The diversity of appearance and 
mode of operation in sewing machines 
is as great as the variety of their ap- 
plication, and the opinions as to their 
respective merits are as numerous as 
either ; we will, therefore, endeavour 
to point out the most prominent points 
of difference in the several machines, 
and leave our readers to form their 
own conclusions. 

Hand Machines. — These are much 
cheaper than the foot or treadle ma- 
chines. The majority of them form 
what is called the chain-stitch, and 
which makes a ridge on the wrong 
side, similar in appearance to the old- 
fashioned tambour stitch ; this is sup- 
posed to be less durable than a lock- 
stitch, and to give way readily if the 
thread be improperly fastened ; our 
own experience is, that if carefully 



done with a good machine, strong 
fine thread, and a small, neat stitch, 
the work will be found sufficiently 
strong for the. ordinary purposes of 
making ladies' and children's cotton 
and muslin under- clothing. There 
are a great many of the hand machines, 
differing from each other. Some hand 
machines make the lock-stitch, and 
many manufacturers of treadle ma- 
chines have a hand machine of simi- 
lar construction. 

The Treadle Machines. — The 
Wheeler and Wilson machine has long 
been known to the public. It differs 
from most others, not only in the 
mode of performing the stitch, but in 
the position of the work, which passes 
from left to right along the stand, 
instead of passing from the worker 
across the left side of the stand. This 
machine forms a lock-stitch with two 
threads, the upper one taken from an 
ordinary reel, and the lower wound on 
a small metal bobbin inside a revolv- 
ing hook, which locks one thread 
into the other, forming a stitch the 
same on both sides of the cloth. This 
machine is said to be well suited for 
dress and mantle, as well as shirt 
makers, by whom it is much used. 
Wheeler and Wilson also manufacture 
a hand machine, and one for making 
button-holes. 

The Wilcox and Gibhs machine 
makes a stitch peculiar to itself, which 
is called after the name of the inven- 
tor ; these machines, both hand and 
treadle, work with one thread only ; 
they are easy to move, and very expe- 
ditious, as well as neat in the work 
they turn out ; they seem simple in 
their mechanism, and peculiarly noise- 
less. 

Howe's original machine formed a 
lock-stitch with two threads, the up- 
per one taken from the common reel, 
and the under one from a small steel 
reel fastened inside a steel shuttle; 
this mode of forming the stitch is still 
used in the Thomas, Singer, Simpson, 
Florence, Wanzer, and some others. 
The shuttle stitch is similar in ap- 
pearance on both sides of the work. 
The machines using it are heavier and 
more noisy than the Wheeler and 



REARING OF CHICKENS. 



393 



Wilson, but they are admirably suited 
for heavy work, and for manufacturing 
purposes. 

Tke Graver and Baker machines 
work with two needles and two 
threads, which form a ridge on the 
underside of the cloth ; the stitch is 
particularly elastic. 

Hints on Choosing a Machine. — If 
expense is no object, and the intended 
purchaser is able to work a treadle 
machine, it is certainly the best, 
whether a double or single thread 
machine, and will be found the 
cheapest in the end. To ascertain the 
kind of machine most suited to the 
work which it is intended to perform, 
it is well to visit the sale-rooms of the 
principal manufacturers, where the 
attendants are always willing to afford 
every information, and to permit pur- 
chasers to see if they can make a suc- 
cessful attempt at using the machine. 
Choose one that seems easy to learn 
and easy to work, as well as simple in 
the mode of changing the needle, 
cotton, &c. Endeavour to take out 
and reset the needle. Change the 
cotton. Alter the length of stitch 
and the tension. Instructions are 
generally given in the way of using 
the machine free of charge, and it is 
well to try several machines before 
deciding on the final purchase. 

Some makers hire out their ma- 
thines, allowing the user the option 
of purchasing afterwards ; others ar- 
range for monthly payments. A ma- 
hogany or walnut stand with a cover 
is very convenient, as dust is most in- 
jurious to sewing machines. 

Hints on the Management of 
Chickens. 

" In May, chickens thrive all day." 
May is the month for chickens, 
although it is true that many thou- 
sands have been hatched in the earlier 
months. 

The weather begins to be warm, 
and the young chickens which have 
been hatched during March and April 
are usually the strongest and best, 
particularly if of choice kinds 'and 
intended for exhibition. Opinions 
vary with respect to the treatment of 



young chickens, but we shall give a 
few directions suggested by one who 
has had a long and profitable expe- 
rience in rearing all kinds of poultry, 
both for exhibition and the table. 

After emerging from the Shell the 
chickens should not be removed from 
under the hen; they are at first weakly 
and wet, but in a few hours they be- 
come thoroughly dry, and it is not 
until their little quaint heads peep 
from under the feathers of the hen 
that she should be removed from the 
nest. Many persons imagine that 
the chickens require feeding as soon 
as hatched ; this is an error. At the 
time of hatching, the remains of the 
yolk are drawn into the digestive 
canal of the chick, and constitute its 
first food ; this will last it from 
twenty to thirty hours, and then the 
chickens are strong and active on the 
legs, and ready to eat with avidity. 

As rega7'ds the first food for the 
young birds, there is nothing approach- 
ing in value to a mixture of equal 
parts of grated bread, yolk of hard- 
boiled eggs, and oatmeal, slightly 
moistened with water. This is the 
best food for the first fortnight ; then 
add gradually to it groats, hemp seed, 
and green food, such as cress, lettuce, 
cabbage, and leeks, chopped fine. If 
the weather is cold and wet, add a 
little powdered pimento to the food 
occasionally, also a little finely minced 
meat as a substitute for worms and 
insects, fresh curd, and hard-boiled 
eggs, mashed up with the shells. Feed 
the chickens early in the morning, and 
often during the day, giving but little 
at a time ; the water vessels should 
be shallow and frequently refilled, and 
so arranged that the chickens cannot 
get into them. Throw the food on 
the ground to the chickens ; they will 
then pick up gravel along with it, 
which is necessary for the digestion 
of their food. Of course there is not 
so much necessity for a substitute for 
the natural animal food when the 
hens have a free range, and can scratch 
for worms and insects for the brood. 
Chickens sometimes will not get their 
feathers properly ; this may arise 
either from the cold of the weather or 



394 



POPULATIONS OF THE WORLD. 



from delicacy. In either case they 
should be highly fed ; bread soaked 
in ale, or even in wine, may be neces- 
sary, and a plentiful supply of burned 
and crushed oyster shells to provide 
them with lime. 

It is important that a hen with 
chickens should be very well fed. As 
Cobbett used to remark, " If she does 
not give milk, she gives heat ;" and 
practical experience, as well as theory, 
proves that animal heat requires food 
for its maintenance. A hen with 
chickens, if poorly fed, drags her pro- 
geny about in search of food, taking 
them through the wet grass, and 
wearying them with over-exertion ; 
but if well fed, she broods them care- 
fully, and only scratches to supply 
them with grubs and dainty animal 
food. Both hen and chickens must 
be carefully and warmly housed at 
night, and never allowed out until the 
dew is quite off the grass. {For other 
hints see p. 289. ) 

Population in Millions, of the 
Principa.1 Countries of the 
World. 

Millions. 

United States of America 38^ 

Great Britain and Ireland (p. 242) 314 

France 38 

Germany (North German States) 29^ 
,, (South German States) 9 

Russia 77 

Austria (Austro-Hungarian Em- 
pire 36 

Italy 26 

Spain 21 

Portugal 4^ 

Belgium 5 

Holland 3i 

Denmark If 

Sweden and Norway (Scandinavia) 6 

Switzerland 2| 

Greece 1^ 

Turkey (the Ottoman Empire) ... 42 

Egypt 6 

Brazil llf 

Chili 2 

Ecuador 1 

Paraguay 1^ 

Persia 4^ 

China 400 

(For Languages of the World, see 
p. 243.) 



The French Metrical System. 

As the French measures known as 
the Metric System are employed in 
many scientific books, and are coming 
more and more into use in this coun- 
try, and will probably constitute the 
basis of an international system of 
weights and measures, we give liere 
the whole of the French tables and 
full rules for the mutual conversion of 
our own and French weights and mea 
sures. 

The Metre is the chief unit for mea- 
sures of Length. 

The Are is the chief unit for mea- 
sures of Surface. 

The Stere is the chief unit for mea- 
sures of Solidity. 

The Litre is the chief unit for mea- 
sures of Capacity. 

The Gramme is the chief unit for 
measures of Weight. 

The Franc is the chief unit for mea- 
I sures of Money. 



The Metre is the ten-millionth part 
of J the quarter of the meridian. 

The Are is a square having each of 
its sides equal to ten metres. 

The Stere is a cubic metre. 

The Litre is the cube of the tenth 
part of the metre. There are 1000 
litres in a cubic metre. 

The Gramme is the weight of dis- 
tilled water contained in a cube, the 
side of which measures one-hundredth 
part of a metre. A litre of water 
weighs therefore 1000 grammes, and 
a cubic metre of water, which is 
equal to 1000 litres, weighs 1,000,000 
grammes. 

The Franc {^-^ silver and ^ copper) 
weighs five grammes. 

In forming multiples and sub-multi- 
ples (or subdivisions) of the principal 
[units, use is made of the following 
; prefixes : — 

Deca = 10 times the chief unit. 

Hecto = 100 „ 

Kilo =1,000 „ 

Myria= 10,000 ,, 

Deci = 10th part of the chief unit. 

Centi = 100th „ 

Milli = 1000th 



THE METRIC SYSTEM. 895 

Long Measure. 
10 millimetres (millim.) make 1 centimetre (centim.) 
10 centimetres „ 1 decimetre (decim.) 

10 decimetres ■ „ 1 metre (m. ) 

10 metres „ 1 decametre (decam.) 

10 decametres », 1 hectometre (hectom.) 

10 hectometres „ 1 kilometre (kilom. ) 

10 kilometres ,, 1 myriam6tre (myriam.) 

The abbreviations used im calculation are placed after the units ; they are 
used thus, 25 metres = 25m. 

Distances under 1000 metres are usually expressed in metres ; over 1000 
metres in kilometres ; and over 10,000 metres in myriametres. Thus 4 hec- 
tometres 6 decametres 3 metres is expressed as 463 metres ; and 49, 823 metres 
is read 49 kilometres 823 metres ; and 378,582 metres as 37 myriametres 
8 kilometres 582 metres. 
The myriametre and kilometre are termed itinerary measures. 

Square or Surface Measure. 
100 square millimetres (sq. millim.) make 1 square centimetre (sq. centim.) 
100 „ centimetres „ 1 ,, decimetre (sq. decim.) 

100 ,, decimetres „ 1 „ metre (sq. m.) 

100 „ metres „ 1 „ decametre (sq. decam.) 

100 „ decametres ,, 1 „ hectometre (sq. hectom.) 

100 ,f hectometres „ 1 „ kilometre (sq. kilom.) 

100 ,, kilometres „ 1 „ myriametre (sq. myriam.) 

The sizes of rooms, tables, doors, windows, etc., are estimated in square 
metres and its multiples. 

The subdivisions serve to measure small surfaces, as the leaf of a book, the 
size of drawing paper, the surface of a brick, etc. 

Square metres are marked in calculation, thus, 904 sq. m. (904 square 
metres). 

Land or Surface Measure. 

The only units used in measuring land are the Centiare, Are, and Hectare. 
100 centiares make 1 are (a.) 
100 ares „ 1 hectare (hecta.) 

The surfaces of fields, gardens, forests, &c., are estimated in ares and hec- 
tares. 

A letter a. indicates ares in calculation : 54a. =54 ares. 



The centiare is the square of the metre. 

The are „ decametre =100 square metres. 

The hectare ,, hectometre= 10,000 square metres. 

The size of a country is valued in square kilometres, or in sq. myriametres. 
1 square kilometre =10,000 ares. 
1 „ myriametre =1,000,000 ares. 
Measure of Volume. 
1000 cubic millimetres (c. millim.) make 1 cubic centimetre (c. centim.) 
1000 „ centimetres „ 1 ,, decimetre (c. decim.) 

1000 „ decimetres „ 1 ,, metre (c. m.) 

1000 „ metres „ 1 „ decametre (c. decam.) 

1000 ,, decametres „ 1 „ hectometre (c. hectom.) 

1000 „ hectometres ,, 1 ,, kilometre (c. kilom.) 

The above table is used in estimating the volume of a room, works of ma- 
sonry, or earth- work ; blocks of marble, large building stones, lime, cement, 
sand, gravel, &c. The measure 57 cubic decimetres is written 57 c. decim.; 
304 cubic mHres as 304 c. m.; 210 cubic decametres as 210 c. decam. 



396 MEASURES USED IN FRANCE. 

Measure of Volume for Wood. 
10 d^cisteres make 1 stere (st.) 
10 steres », 1 decastere (decast.) 



1 decistere=100 cubic decimetres. 
1 stere =1 c. metre=1000 c decim. 
1 decastere=10 c. metres=10,000 c. decim. 
The st&re is a square upright wooden frame, the sides measuring 1 metre 
each. Firewood is measured by cuttfng it in pieces of 1 metre long, and 
placing within the frame. It is, however, common to sell wood by weight of 
100, 200, 300, 400, &c., kilogrammes. 

The term stere is abbreviated into st., thus 95st. (95 steres). 

Measure of Capacity. 
10 centilitres (centil.) make 1 decilitre (decil.) 
10 decilitres „ 1 litre (1.) 

10 litres ^i 1 decalitre (decal.) 

10 decalitres », 1 hectolitre (hectol.) 

10 hectolitres „ 1 kilolitre (kilol.) 



1 millilitre =1 c. centim. 
1 centilitre =10 c. centim. 
1 decilitre =100 c. centim. 
1 litre =1 c. decim. ^1000 centim. 

1 decalitre =10 c. decim. =10,000 c. centim. 
1 hectolitre =100 c. decim. =100,000 c. centim. 
1 kilolitre =1 c. m^tre=1000 c. decim. =1,000,000 c. oentinu 

Weight. 
10 milligrammes (millig.) make 1 centigramme (centig.) 
10 centigrammes ,, 1 decigramme (decig.) 

10 decigrammes >, 1 gramme (g. ) 

10 grammes „ 1 decagramme (decag.) 

10 decagrammes „ 1 hectogramme (hectog.) 

10 hectogrammes ,, 1 kilogramme (kilog.) 

Weights over 1 kilog. are termed large weights ; between the kilog. and 
gramme, medium weights ; and below the gramme, small weights. The 
small weights are used by chemists, assayers, and goldsmiths. They are 
made of silver, platinum, or brass. The medium weights are made of brass, 
usually in the form of a cylinder, the height and diameter being equal ; a 
button or knob at the top of each serves for lifting. The large weights are 
made of iron, in the shape of the lower half of a six-sided pyramid, except 
the two largest which have only four sides. A ring is attached to each for 
lifting. 

The term metric quintal, or metric hundredweight, is used to denote 100 
kilog. The tonne or tonneau is 1000 kilog., the weight of a cubic metre of 
water. 

List of Measures in nse in France. 

Length. 
The measures of length used in the arts and trades are of many different 
forms and made from a variety of materials. A few examples are given. 
Drapers use the metre in wood, divided into decimetres and centimetres. 
Carpenters make use of the double decimetre in boxwood, divided into centi- 
metres and millimetres. Land surveyors use' a chain composed of 50 links 
of 2 decimetres each. Engineers and architects make use of a flexible steel 
baud (measuring 1 decametre), capable of being rolled into a compact spiral 



WEIGHTS USED IN FRANCE, 



397 



it>nn when not in use. In addition there are tape measures of 1, 5, 10, or 
100 metres, variously subdivided. 

Capacity. 

For Liquids. — (A) In pewter (form cylindrical, the interior height being 
doxible the diameter). The double-litre (2 litres), the litre, the half -litre (5 
decilitres), the double decilitre (2 decilitres), the decilitre, the half-decilitre, 
(5 centilitres), the double centilitre (2 centilitres), and the centilitre, — in all 
8 measures. 

(B) In tin (form cylindrical, interior height = diameter). The double litre, 
the litre, the half -litre, the double-decilitre, the decilitre, the half-decilitre, 
- — 6 measures. 

For Grain. — Form cylindrical, interior height = diameter made in wood. 
Double-decalitre (2 decalitres or 20 litres), decalitre, the half decalitre (5 
Jitres), the double-litre, the litre, the half -litre, the double-decilitre, the deci- 
litre, and the half-decilitre (5 decilitres) — 9 measures. 

Weights used in France. 

I. In iron. — 50 kilogrammes (not often used, being too heavy to lift easily), 
20 kilogrammes, 10 kilogrammes, 5 kilograuimes, 2 kilogrammes, 1 kilo- 
gramme, half-kilogramme (500 grammes), double hectogramme (200 grammes), 
one hectogramme, half -hectogramme (50 grammes), 

II. In brass : (A) Cylindrical form. 1 double kilogramme, 1 kilogramme, 
half-kilogramme, double-hectogramme, 1 hectogramme, half-hectogramme, 
double - decagramme, decagramme, half - decagramme, double - gramme, I 
gramme. 

(B) In the form of cups (fitting, when not used, one within the other) . 
1 kilogramme, 500 grammes, 200 grammes, 100 grammes, 50 grammes, 20 
grammes, 10 grammes, 5 grammes, 2 grammes, 1 gramme. 

III. In platinum, silver, or brass (in the form of little plates of metal). 
6 decigrammes, 2 decigrammes, 1 decigramme, 5 centigrammes, 2 centi- 
grammes, 1 centigramme, 5 milligrammes, 2 milligrammes, 1 milligramme. 



German Pastes for Birds. — Cheap 
and simple food in the form of paste 
may be made in the following manner : 
— Take a white loaf which is well 
baked and stale, put it into fresh wa- 
ter till it is quite soaked through ; 
then squeeze out the water, and pour 
boiled milk over the loaf, adding about 
two-thirds the quantity of barley meal 
from which the bran has been carefully 
sifted, or, what is still better, wheat - 
meal. Another method, however, may 
be adopted. Grate a carrot very 
nicely, soak a small white loaf in fresh 
water, press the water out of it, put 
it along with the carrot into an earthen 
pan, add handf uls of barley or wheaten 
meal, and mix the whole together with 
a pestle. These pastes ought to be 
made fresh every morning, for they 
quickly become sour, and are conse- 
quently injurious to the birds. A 
feeding trough ought to be used, in 
which the paste can be put ; and this 



vessel will be more suitable if made of 
tin, earthenware, china, or glass, rather 
than of wood, as it can be more readily 
kept perfectly sweet and clean, and 
will therefore be less liable to cause 
the food placed in it to become sour 
or stale. 

Sunstroke. — Attacks of sunstroke are 
not often met with outside the tropical 
regions, but lately in America, owing 
to the great heat which has recently 
prevailed, there have been man fatal 
cases. 

Sunstroke generally follows from di- 
rect exposure to the o^ertical rays of 
the sun, and persons are more liable 
to attacks when in a weak and ex- 
hausted state. 

The attack begins with a feeling of 
faintness, great heat and dryncv^s of 
the skin, with intense thirst ; vomiting 
frequently occurs, there is los& of 
speech, and the patient becomes in- 
sensible. 



TAKE MY ADVICE. 



Marks used by Printers and Writers in Correcting Froof- 
Sheets. — Certain marks and signs, employed by all printers, will be easily 
understood by an examination of the following example : — 

Antiquity, like every other of the moderns,^the beauties d^ 

7U/1/1 



CI quality that attj^cts the notice of the ancients.; 



7 



of ^ankind, has undoubtedly CWhile an autor is yet livingi 
tai* votaries that reverence it, not we estimate*his powers by his 
from reason/ but from preju- worst performances ; and when 
dice, ^me seem to admire he is deads (To works, however, (^;t 
in discriminately whatever has of which /the excellence is not ^*^ 
4> ^ been long pr/served, without gradual (bit absolute and d?fi- 
h considering that time has some^ nitejandlcomparative ; to works, V 
times co-operated with chance: ^^d^J^upon principles de- ^ 
all perhaps are more willing to ^onstrative)aftd-«€iefttifiefe, but ^^< 
7 honour|^p^enT\aian/5^ex- ^,|iealing /whoUy 'to 'observa- ^ 



cellence ; and the -%^ mind ti^^^a (experience, nojother if 

contemplates gen;fs through {^^^^^ bejapplied than length J^ 

the shades of age, as the eye o/dg/ationjand continu^K^T^f 
•vif!W&-the sun through artificial 



/ lo . / / egfeem. 

CJI opacitv/^he great contention 



22 



31 «P 
' of 



criticism is to find the faults 



Mxplanation of the MnrJcs. — 1. Where a wor<! 
is to be changed from small letters to ca|ii'als, 
draw three lines under it, and write caps, in 
the margin. 

2. Draw the pen through a wrong letter, and 
make the right one opposite in the margin. 

3. A letter turned upside down. 

4. The stibstitutTon of a comma for another 
point, or for a letter put in by mistake. 

5. The insertion of a hyphen. 

6. To put the letters of a word that stand 
•part close together. 

7. To take away a superfluous letter or word, 
the pen is struck tiirough it, and a round-top 
ft made opposite, being the contraction of the 
Latin delete, to expunge. 

8. Where a word has to be changed to italic, 
draw a line under it, and write ital. in the 
margin; and where a word has to be changed 
from italic to roman, write rom. opposite. 

9. When words are to be transposed three 
Ways of marking them are shown; but they 
are not usually numbered except mors than 
three voi'de have their order changed. 



10 The tr?nspoHitiftn of letters in a word. 

11 To change one word for another. 

12. The substjtntion of a period or a colon 
for any other point. It is customary to eu- 
circle colon and full-point marks. 

13 Substitution of a capital for a small 
letter. 

14. Insertion of a word, or a letter. 

15. When a paragraph commences where it 
is not intended, connect the matter by a line, 
and write in the margin opposite run on. 

16. Whi^te a space or a quadrat stands up 
and appears, draw a line under it, and make a 
strong perpendicular line in the margin, 

17. When a letter of a different size to that 
used, or of a different face, appears in a word, 
draw a line eitlier through it or under it, and 
write oppo.sitf w./., f i' ^roni; f-'unt. 

18. The marks for a paragraph, when it« 
commencement has been omitted. 

19. When one or more words have been 
struck out, and it is subnequentlv decided that 
they shall reiuain, make dots under them, and 
write the word stet (let it sUud) in the margin. 



SOMETHING FOR EVERYBODY. 



399 



20. Mark for a space where it has been 
omitted between two words. 

21. To change a word from small letters to 
small capitals, make two lines under the word, 
and write sm caps opposite. To cliange a 
word from small capitals to small letters, make 
one line under the word, and write in the mar- 
gin I. c. for lower case. 

22. Mark for the apostrophe, and also the 
marks for turned commas, which show ex- 
tracts. 

2ii. Manner of marking an omission or inser- 
tion, when it is too long to be written in the 
side margin. It may be written either at the 
top or the bottom of the page. 

24. Alai ks when lines or words do not appear 
straight. 



When corrected, the extract would read 

thus : — 

"ANTIQUITY, like every other quality 
tliat attracts the notice of mankind, has un- 
doubtedly votaries that reverence it, KOt from 
reason, but from prejudice. Souie seem to ad- 
mire indisciiu)inateiy wliatever has been long 
preserved, without considering that time has 
siimeiinies co-operated witii ciiance: all per- 
haps are more willing to honour past than pre- 
Beut excellence ; and the uiiud contemplates 
gei'ius through the shades of age, as the eye 
surveys the sun through artidcial opacity. 
The great contention of criticism is to find tlie 
fanhs uf tlie moderns, and the betiuties of the 
ancients. Wliile an author is yet living, we 
estimate his powers by his worst perform- 
ances ; and when he is dead, we rate them by 
his best. 

" To works, however, of which the excellence 
is not absolute and definite, but gradual and 
comparati\e; to works, not raised upon prin- 
cii)les demoustrative and scieiitifick, but ap- 
pealing wholly to observation and experience, 
no other test can be applied than lkngth of 
duration and continuance of esteem." 



To Prevent the Hair falling off. — 
Mix together, and use twice a week — 
One oz. castor oil, one oz. salad oil, one 
oz. almond oil, one drachm of oil of 
rosemary, two pennyworth of tincture 
of cantharides. Be careful in using 
the last. 

Grebe may be washed with white 
soap and water, and shaken gently 
until dry. 

Bread made with Sea-ioater incresises 
the appetite and stimulates digestion ; 
it is pleasant to eat, and exercises a 
beneficial medicinal influence in cases 
of dyspepsia, phthisis, and scrofula ; 
it has also been found conducive to 
health on board ship during long voy- 
ages. 

Hair-brushes, with Ivory or Tortoise- 



handful of common soda in a spouted 
basin filled to the brim with hot 
water; then hold the brush, with the 
handle in the spout of the basin, in 
such a manner that the hairs or bristles 
shall be thoroughly immersed, but no 
portion of the frame. Keep it a mo- 
ment or two in this position, then re- 
move, and place instantly under a 
stream of cold water (from a jug or 
tap), which hardens the bristles. Dry 
in a soft napless cloth, and polish the 
ornamented back with a little llour 
and an old silk handkerchief. 

Mosquitoes, to Er,peL — Take of gum 
camphor a piece about one-third the 
size of an egg, and evaporate it by 
placing it in a tin vessel, and holding 
it over a lamp or candle, taking care 
that it does not ignite. The smoke 
will soon fill the room and expel the 
mosquitoes. 

Insect Bites, Remedy for. — When a 
mosquito, flea, gnat, or other noxious 
insect punctures the human skin, it 
deposits an atom of an acidulous fluid 
of a poisonous nature. This causes a 
sensation of tickling, itching, or pain. 
The best remedies for the sting of in- 
sects are those which will instantly 
neutralise this acidulous poison. These 
are either ammonia or borax. Borax 
is a salt of that innocent nature that 
it may be kept in every household ; it 
can be recommended as a domestic 
and harmless chemical. 

Inic or Fruit Stains on the Hands, to 
Remove. — Add to a teacupful of cold 
water a quarter of a wineglassful of 
nitric acid {aquafortis) ; pour a little 
into the palm of the hand, and quickly 
rub them together (or dip the finger- 
tips into the fluid) . When the stains 
turn from black to red, wash the 
hands, as usual, in moderately warm 
water. The above mixture, if kept 
in a stoppered bottle, may be often 
used. 

Horn, to Soften. — To one pound of 
w^ood-ashes, add two pounds of quick- 
lime ; put them in a quart of water. 
Let the whole boil till reduced to 
one- third ; then dip a feather in, and, 
if on drawing it out, the plume should 
come off, it is a proof that it has boik d 



sheUBackSftoOlean.— BiksolvG a, smaH enough.', if not, let it boil a littl© 



400 



PROTECTION AGAINST LIGHTNING. 



longer. When it is settled, filter it 
o£f, and in the liquor thus strained 
put shavings of horn. Let them soak 
for three days ; and, first anointing 
your hands with oil, work the horn 
into a mass, and print or mould it into 
any shape you please. 

Horn Moulds. — If you wish to take 
the impression of any coin, medal, &c. , 
previously anoint it with oil, and lay 
the horn shavings over it in its soft- 
ened state. When dry, the impression 
will be sunk into the horn ; and this 
will serve as a mould to reproduce, 
either by plaster of Paris, putty, and 
glue, or isinglass and ground egg- 
shells, the exact resemblance of the 
coin or medal. 

Patent Leather Boots, to Clean. — 
Washing patent leather boots with 
milk is waste of time. If they crack, 
brush a little blacking into the cracks, 
and then rub them over with French 
polish or common furniture polish, 
using the finger to lay on the polish, 
and a soft dry rag to finish off with. 
In lieu of furniture polish, a mixture of 
sweet oil and turpentine will answer. 
This treatment will preserve their 
bright polish until they are utterly 
worn out. 

Insects in Rooms. — A little carbolic 
acid in the paste and whitewash, will 
prevent the annoyance of insects and 
the sour smells frequently experienced 
in rooms newly papered and whitened. 

Excellent Lotion for Nervous Head- 
aches. — Mix a wineglassful of water 
with a tablespoonful of toilet vinegar, 
and a tablespoonful of brandy; sponge 
the parts affected two or three times 
a day. 

Safety during Thunderstorms. 

A correspondent has suggested to 
us that it might be useful to afford 
our readers some information on this 
subject, pointing out especially places 
and things to be avoided, and precau- 
tions to be taken, so as to insure, as 
far as possible, personal security. We 
shall therefore quote the inquiries 
which our correspondent makes, and 
reply to them in the order in which 
they occur in his note ; believing that 
the discussion will not be without its 



interest to a large number of our in- 
telligent readers. Prior, however, to 
giving our replies to the questions we 
refer to, we think it may conduce to 
the greater clearness of those, if, avoid- 
ing technicalities as much as possible, 
we preface what we have to say with 
a short statement as to electricity in 
the condition familiarly known as light- 
ning. 

It has been established by numerous 
experiments, that the electricity de- 
veloped by means of an electric ma- 
chine is identical with the electricity 
in the earth and the atmosphere, and 
that the spark artificially produced 
is identical, however comparatively 
minute, with the phenomenon we call 
lightning, and that both are governed 
by exactly the same natural laws. It 
is found that if the conductor of an 
electric machine be insulated, that is 
to say, placed on some nonconducting 
substance, and then put into a neg- 
ative condition, by being connected 
with the negative side of the electric 
machine, it will, because of that con- 
dition, receive electricity in the form 
of a spark, provided that some con- 
ducting substance in contact with the 
source of positive electricity be near 
enough to allow the spark to pass, that 
is to say, within what is called "strik- 
ing distance." In this case the spark 
would pass into the conductor till an 
equilibrium took place, and the con- 
ductor, which we have supposed to be 
negative, was no longer in that condi- 
tion, but possessed the same amount of 
latent electricity as surrounding ob- 
jects. Now if a cloud be in a negative 
state, and insulated by being surround- 
ed with dry air, it is like the supposed 
negative conductor, — in a condition to 
receive a spark from the earth ; on the 
other hand, if the earth be negative, it 
is in a condition to receive a supply of 
electrity from a cloud ; all that is re- 
quisite in either case being that there 
shall exist some conducting medium 
between the cloud and the earth, or 
that the two objects shall be suffici- 
ently near each other to be within 
"striking distance;" in which case the 
spark or lightning will pass from one 
object to the other till the equilibrium 



SOMETHING FOR EVERYBODY. 



401 



is restored. Lightning, therefore, 
passes not only from the clouds to the 
earth, but from the earth to the clouds; 
in either instance taking its course 
through the best conductor that hap- 
pens to be next the point where the 
tension or accumulation of electricity 
is greatest. 

This brief statement is requisite in 
order to avoid repetition in replying to 
the questions we refer to, and because 
these imply that lightning proceeds 
only from the clouds. We shall now 
state the inquiries made, and furnish 
brief answers, taking them in the order 
in which they occur : — 

I, Q. * ' Is it best to open doors and 
windows, or to shut them ? Some 
persons open all doors and windows, to 
allow the electric fluid a free passage, 
others shut all doors and windows, to 
keep it out of the house." 

I. A. Whether the house be at the 
point where the electricity takes its 
departure to the clouds, or at that at 
which the electricity from the clouds 
enters the earth, the fluid is not de- 
flected from its course by the circum- 
stance of a door or window being shut 
or open. Even if the door were com- 
posed of solid iron, it would no more 
interpose a barrier to the passage of the 
electric agent, than if it were wide 
open, 

II. Q. "Is it safe to sit near a 
window or near the fireplace ?" 

II. A. The window is not only as 
safe, but probably more safe than some 
other parts of the house. It is, how- 
ever-, less safe to sit near the fireplace. 
1'he chimney being the most prominent 
part of the house, is the point generally 
on which the lightning strikes, or by 
which it quits the earth. The grate, 
fender, and fireirons, and even the 
smoke in the chimney, may act in some 
slight degTee as conductors, and if the 
chimney be the course down or up 
which the electricity passes, immediate 
proximity to it might involve injury, 
not so much from the direct stroke of 
the lightning, as from its indirect 
e£[ecLS. 

III. Q. "If in bed, is it safer to 
' ^ aain there, or to get up and go below 

*17 



III. A. If the bed be as far as any 
other part of the room from the fire- 
place or its metallic furniture, it would 
probably be safer to remain in it during 
the storm. As to going downstairs, it 
has been recommended by some per- 
sons that a cellar, being below the 
surface of the earth, is the safest place 
of refuge, on the supposition that com- 
ing from the clouds the electricity 
would first expend itself on the surface 
of the earth, before touching things 
below it ; this, however, is a popular 
error. As already mentioned, the 
lightning rises out of the earth as well 
as proceeds from the clouds; the cellar, 
therefore, or the ground floor, may ac- 
cordingly, in some cases, be nearer the 
point at which the electricity ascends; 
and the effects are as violent at the 
place from which the electricity takes 
its departure, as at the place which it 
strikes on its arrival at the earth. 

IV. Q. "Are looking glasses in 
front of a window dangerous? Do 
they attract the lightning if the win- 
dow is shut ?'* 

IV, A. Looking-glasses are in no 
way the cause of danger, and certainly 
do not attract the lightning, whether 
the window be closed or open. The 
amalgam at the back of a mirror, it 
is true, is a metallic substance ; but it 
is too slight to be taken into account. 

V. Q. " Are persons more secure 
lying down than standing erect ?" 

V, A. Lying down, as a general 
rule, is a safer position than an up- 
right attitude, as will be seen from the 
following few remarks as to safety out 
of doors, subjoined to the necessarily 
very short replies as to security inside 
the house. 

The same reason why proximity to 
the chimney and its iron or brass fur- 
niture is less safe than other place.3, 
is that which renders the immediate 
neighbourhood of trees out of doors 
insecure. The chimney and the tree 
are prominent objects, and act as con- 
ductors for the fluid. The tree is con- 
siderably more dangerous than the 
chimney, because it is so much high er 
and because its upper branches are all 
of them so many additional conductors. 
Moreover, the moist wood of a tree ia 



402 COLLECTION AND PRESER VA TION OF PLANTS, 



a better conductor than the smoke of 
a chimney, or the chimney itself. Fur- 
ther, the tallest and largest trees are 
much less safe than such as are low 
and small ; and, as people are naturally 
apt to take shelter from the rain during 
a thunderstorm under the largest and 
most umbrageous trees, it is found to 
be under such, chiefly, that they are 
struck with lightning. 

To stand during a thunderstorm on 
high ground, where there are no large 
trees to act as conductors, is likewise 
unsafe. The human body is itself a 
good conductor, and by standing up- 
right the danger is increased : a person 
in that attitude on elevated ground, 
may be higher than a very tall tree 
lower dov/n, and may, on that ac- 
count, form the very point on which 
the electricity strikes. If caught by a 
thunderstorm on elevated ground, the 
safest course, however inconvenient, 
is to lie down, instead of maintaining 
aii erect posture, and thereby furnish- 
ing the electricity with a point on 
which to strike. 

To Collect and Preserve Specimens 
of Plants. — To form what is called the 
liortus siccus or herhariuni, various me- 
thods are employed, but the following 
is recommended as the most simple. 

The articles requisite for the pur- 
pose consist of a dozen quires of 
smooth soft paper of a large size, six 
boards of about an inch in thickness, 
and four iron or lead weights, two of 
them abou.t thirty pounds, and the 
two others about half that weight, and 
a botanical box of tin and of such di- 
mensions as shall be most convenient 
for the collector. 

The plants to be preserved ought, 
if possible, to be gathered in dry 
weather ; but if the weather be wet, 
;hey ought to be laid out for some 
time on a table till pai-tially dried, and 
wlievL the roots are taken up along with 
the Stems, they ought to be washed, 
and then exposed to the air for the 
same purpose. 

To Preoerve Plants. — Lay over one 
of the boards two or three sheets of 
the paper. On the uppermost sheet 
spread out the specimen to be preserved, 
unfolding its parts so as to give it as 



natural an appearance as possible, lay- 
ing out the leaves and flowers with 
particular care. Over the specimen 
thus disposed of, place several sheets 
of paper; on the uppermost sheet 
then spread out another specimen, and 
so proceed till all the plants you in- 
tend to preserve are laid down ; and, 
having put over the whole some more 
sheets of paper, place a board over 
them with the weights upon it, which 
may be a number of clean bricks, if 
the iron or lead weights cannot con- 
veniently be procured. 

As some plants are delicate and 
flexible, and others comparatively 
thick and hard, the former class will 
require less weight to be placed over 
them, and the latter considerably 
more. To preserve the colour of 
flowers when drying, the greatest care 
is required in changing the papers 
every second day, which' papers first 
ought to be well dried at the fire. 
With regard to keeping the shape of 
flowers, the utmost care and attention 
is necessary when arranging them on 
the paper, and which can be done by 
having another piece of paper, and 
gently laying on part of the flower. 
The part of the flower so covered with 
the paper ought to have a small book 
placed on it. Then begin and lay out 
the other leaves of the flower, and 
also press it, and so on, until each 
part has had the gentle pressure ne- 
cessary to keep it in position. Let 
them remain so for a short time, and 
then put some heavy weight on them; 
look at them next day, and change the 
damp paper. We have kept ferns for 
years quite fresh in colour by this 
simple mode of drying. 

In three or four days the plants 
thus treated should be taken out, to- 
gether with the paper in which they 
have been deposited, and laid in fresh 
paper with three or four sheets betwen 
every two plants, and the board and 
weights laid upon them as before. 
This process must be continued till the 
plants are perfectly dried. Each 
specimen is then to be placed on a 
sheet of dry paper, along with a me- 
I morandum of the name of the plant, 
the place and time at which it was 



SOMETHING FOR EVEBYBODY. 



gathered, the character of the soil 
from which it was taken, and any- 
other particulars tending to illustrate 
its character and history. 

Presuming the process of drying to 
be satisfactorily carried out, the next 
business of the collector is the 

Arrangement of his Specimens. — To 
this end he must procure a quantity of 
writing or printing paper of stout 
quality and large size, five or six 
sheets of which ought to be stitched 
into coloured covers. Let a sufficient 
quantity of large post writing-paper, 
cut into half -sheets of folio size, be in 
readiness. Each plant is then to be 
placed on one of these half-sheets, 
and fastened to it by means of slips of 
paper gummed across it in various 
places. On the top of the page the 
particulars contained in the memoran- 
dum already referred to should be 
written. The plants thus secured to 
the half -sheets must then be placed in 
the order required (either by the na- 
tural or artificial systems) within the 
leaves contained in the coloured co- 
vers ; the size of each bundle of speci- 
mens rendering it convenient at any 
time for purposes of reference. Twelve 
of such parcels so contained in the 
same number of coloured covers can 
then be tied up in covers of stout 
pasteboard, and laid up in a cabinet 
or box suited to the purjDose. 

Another Method of drying plants 
before laying them aside, and arrang- 
ing them in a systematic manner, may 
here be mentioned as worthy of atten- 
tion. Get a shallow pan, or tray, 
about the size of the blotting-paper 
used for drying plants. Lay the plants 
in the usual way between the sheets 
of the blotting-paper, and when the 
tray or pan is nearly full, cover it over 
with a layer of dry sand half an inch 
thick or so, and place it on a fender 
before the fire, or on the hob, and in 
three hours the plants will be perfectly 
dried. 

Washing and Wringing Ma- 
cllines. — These machines, which are 
now beconaing very generally used, 
are of various forms and modes of 
construction, but the object in all is 
to remove grease and dirt from cloth- 



ing with the least possible labour and 
the smallest amount of injury to the 
fabric, at the same time that the 
cleansing must be perfect. An equal 
amount of friction can be produccLl by 
the machine, and much hotter water 
used than any hand will bear. A con- 
siderably smaller quantity of soap is 
required, but boiling water is neces- 
sary to extract grease, as well as some 
soda or washing powder if the clothes 
be very much soiled. 

Some washing machines are con- 
structed on a principle similar to that 
of the old-fashioned dolly, which 
rubbed the clothes about in a common 
washing-tub. These machines have 
rollers or balls of wood, which are 
dashed about among the clothes by 
a wheel worked by a handle and fixed 
in a box, in which the linen, with 
soap and boiling water, is placed. 
In others, the clothes are lifted by 
ribs on a wheel, and allowed to fall 
back again into a box with ridges at 
equal distances, which rub the articles 
against each other, as well as against 
the wheel. Another machine has a 
cylinder formed of bars of wood, on 
which are placed brushes, which can 
be removed at pleasure. The linen is 
placed in this cylinder, and by a 
handle it is turned backwards and for- 
wards alternately through the soap 
and water contained in the outer box, 
thus producing a certain amount of 
friction. 

Perhaps the most complete machine 
is one which can both wash, wring, 
and mangle. The clothes are placed 
in a box, and rubbed against ribs on 
the inside of it at each turn of a wheel, 
which also changes the position of the 
clothes. The ■v\Tinger forms a mangle, 
by having a hard board introduced 
below the rollers to make a table, on 
which to lay the linen. There is also 
a wnnging machine with india-rubber 
rollers that can be fixed to any ordi 
nary washing-tub ; and a rinsing, 
bluing, and wringing trough, a most 
useful article, having two compart- 
ments, one each for clean and blue 
water, with a wringing machine fixed 
to it, and a cover, which forms a tray 
to lay the linen on when wrung. 



404 



HINTS ON WASHING. 



By the help of these two machines 
one woman can perform nearly as much 
as four could by the old system ; it is 
obvious, therefore, that there is a 
great saving both of time and trouble 
in using them, and we have the testi- 
mony of many heads of families where 
they have long been used, as to their 
efficiency in these points, as well as 
to the small amount of injury done to 
the clothing, particularly in the ope- 
ration of wringing. The best and 
most favourite washing machines can 
be seen by calling upon any dealer in 
the city, who may have a stock on 
hand. 

Hints on Washing'.— The linen 
for Monday's wash should be collected 
on Saturday, sorted and put to soak 
in cold water according to the various 
kinds. The body linen should be put 
into one tub, the bed and table linen 
in other, and the fine things sepa- 
rately. Plain collars, cufifs, wrist- 
bands, should be strung through the 
button-holes on a piece of bobbin long 
enough to enable the articles to be 
easily divided for rubbing, starching, 
&c. Coloured muslins, prints, and 
flannels must be laid aside to be 
washed in a different manner from 
white calico or linen. Properly boiled 
suds are far better than soap for 
washing, particularly if a washing 
machine be employed. The suds 
should be prepared in the following 
manner : — Shred into an earthenware 
jar the best yellow soap cut into very 
fine shavings, and pour boiling water 
to the quantity required. One pound 
of soap is plenty for one gallon of 
water. Add to this quantity half a 
pound of the best washing soda, and 
set the jar (covered) on a stove or at 
the back of the kitchen range till the 
soap is quite dissolved. If this be 
done on Saturday evening, the soap 
will be a smooth jelly fit to use on 
Monday morning. 

The body linen is the first that 
should go into the machine, after 
being well washed and rinsed in clean 
suds ; if it requires boiling it should 
be put into the copper. Unless linen 
is very much soiled, it will not require 
boiling more than every second time 



it is washed. In a moderate sized 
copper put about two pints of the 
soap jelly already mentioned ; fill it 
with cold water and put in the clothes; 
stir frequently to prevent them from 
burning, and only leave tham in the 
copper ten minutes after the water 
begins to boil. Take thetn out, rinse 
them very well, and blue them. To 
blue them well use the best stone blue 
tied in a bag of thick flannel, do one 
article at a time, and avoid letting it 
fall to the bottom of the tub, as the 
blue falls to the bottom, and the linen 
is apt to be streaked and spotted with 
blue, which is very hard to get out. 

Bed and table linen should be treated 
in a similar way. The Dutch and 
Belgian washerwomen, who get up 
linen beautifully, do not use soda, 
but borax, in the proportion of a hand- 
ful of refined borax to about ten gal- 
lons of boiling water. They save 
nearly half the quantity of soap, and 
the borax does not injure in the least 
even fine lace or cambric. 

Chloride of lime is the laundress's 
favourite chemical. She sees no 
reason why it should not clean all 
things equally well. And so it does 
—removing the colour as well as the 
dirt. 

2Vie French Method of Washing 
Coloured Muslins, Plqu6s, tkc. — Pre- 
pare some rather warm (not hot) lather 
made with soft water and the best 
white soap ; wash the dresses one at 
a time, but do not soak them. As 
soon as the first lather looks soiled 
squeeze the dress from it, and at once 
wash it again in a fresh lather. When 
thoroughly clean, rinse in pure cold 
water, lastly in water slightly blued ; 
squeeze (not wring) the water com- 
pletely from the dress, and hang it in 
a shaded place to dry ; if wet weather 
dry it by the fire. The best prints 
will fade if hung in the sunshine. 

In getting up muslins and piques the 
failure is not generally in the wash- 
ing, but in the starching. A good- 
sized panful of starch should be used, 
in which three or four inchds of com- 
posite or other candle has been melted 
whilst hot. The articles should be 
thoroughly squeezed from the starch, 



SOMETHING FOR EVERYBODY. 



405 



and folded whilst wet between folds 
of old sheeting or table linen. They 
should then be passed beneath the 
roLers of a mangle, or through a 
wringing machine. All lumps of 
starch are thus removed. 

Plqu4s should be ironed as lightly 
as possible, and the iron ought never 
to come into contact with the outside 
surface of the pique. An old cambric 
handkerchief is the best thing to use 
under the iron where absolutely ne- 
cessary to iron on the right side. 

To Wash a Lama Dress that has 
Bright or Delicate Colours. — Boil one 
pound of the best rice in one gallon of 
water for three hours. When boiled 
pour oflf what will be sufficient to 
starch the dress ; wash the dress well 
in the remainder, rinse it in clean cold 
water, wring it well, then starch it 
with the rice water that was kept for 
that purpose, and hang it before the 
fire to dry. When dry enough iron 
with a cool iron, as it is liable to 
scorch. If some parts of the dress 
get too dry, they must be damped 
with a wet cloth whilst ironing. No 
soap must be used. The best way is 
to boil the rice on the previous day, 
and merely warm it up the next morn- 
ing, for then you have the day before 
you to complete the whole, as the 
dress must on no account lie danjp, 
even for an hour, or the colours will 
be sure to run. This receipt will be 
found equally well suited to delicate 
painted muslins and piques as to lama 
and alpaca dresses. 

7'o Wash Lace. — Cover an ordinary 
wine-bottle with tine flannel and 
stitch it firmly round the bottle, tack 
the outer edge of the lace to the flan- 
nel, rolling it smoothly round the bot- 
tle, then tack the inner edge smoothly 
down, cover over the lace with a piece 
of very fine flannel or muslin, rub the 
whole gently with clean suds made of 
the soap jelly already described (page 
404). If the lace is very much dis- 
coloured, fill the bottle with hot water, 
and set it upright in a saucepan of 
suds, and let it boil for a few minutes, 
then place the bottle under a running 
tap to rinse the lace thoroughly ; 



I make some starch about as thick as 
! arrowroot for an invalid, melt in it a 
small quantity of best white wax and 
! a little loaf sugar. Plunge the bottle 
two or three times into this starch, 
pressing out the superfluous starch 
with the hand ; then dip the bottle 
into cold water, remove the outer 
covering from the lace, fill the bottle 
with very hot water, and set it in the 
sun to dry the lace. When nearly 
dry, take it off the bottle carefully, 
pick it out with the fingers, and lay 
it in a cool place to dry. 

To Wash Flannels or other Woollen 
Articles. — Have the suds ready pre- 
pared by boiling up some good soap 
in soft water with Manby's washing 
crystal, but do not use the suds when 
boiling ; let them be as hot as the 
hand will bear when the articles are 
put in. The flannels should not be 
rubbed with soap, nor should the ma- 
terial itself be rubbed, as in washing 
linen, &c. ; the fibres of the wool con- 
tain numberless little hooks, which the 
rubbing knots together ; hence the 
thickening of the fabric and conse- 
quent shrinking in its dimensions. 
Sluice the articles up and down in 
plenty of suds, which afterwards 
squeeze (not wring) out. The clothes- 
wringers, already spoken of at some 
length (see page 403), are a great im- 
provement upon hand labour, as, with- 
out injury to the fabric, they squeeze 
out the water so thoroughly that the 
article dries in considerable less time 
than it otherwise would do. After 
rinsing, squeeze out the water, and 
dry in the open air, if the weather is 
such as to admit of the articles drying 
quickly ; if not, dry in a warm room, 
but avoid too close proximity to a fire. 
Let any dust or mud be beaten out or 
brushed off prior to washing. All 
flannels for shirts should be shrunk 
previously to making up, or they will 
speedily become too small. 

Scotch Method of Washing Woollen 
Shawls. — Scrape one pound of soap, 
boil it down in suflicient water. When 
cooling, beat it with the hand ; it will 
be a sort of jelly. Add three table- 
spoonfuls of spirit of turpentine and 



406 



SOMETHING FOR EVERYBODY. 



one of spirit of hartshorn. Wash the 
articles thoroughly in it, then rinse in 
cold water until all the soap is taken 
off, then in salt and water. Fold be- 
tween two sheets, taking care not to 
allow two folds of the article washed 
to lie together. Mangle, and iron 
with a very cool iron. Shawls done 
in this way look like new. Only use 
the salt where there are delicate 
colours that may strike. 

To Wash Glass Becanters.— 
Soak the decanters for some hours in 
warm soda and water; if there is much 
cutting on the outside, a brush will be 
necessary to remove the dirt and stains 
from the crevices. Cut a potato into 
small dice, put a good handful of 
these into the decanter with some 
warm water, shake the decanter brisk- 
ly until the stains disappear, rinse in 
clean cold water, and let them drain 
until dry. Vinegar and sauce cruets 
can be cleaned in the same way. 

To Clean Glass Globes.— If the 
globes are much stained on the out- 
side by smoke, soak them in tolerably 
hot water with a little washing soda 
dissolved in it, then put a teaspoonful 
of powdered ammonia into a pan of 
lukewarm water, and with a tolerably 
hard brush wash the globes till the 
smoke stain disappears, rinse in clean 
cold water, and let them drain till 
dry ; they will be quite as white and 
clear as new globes. 

How to Clean Burnished 
Steel Grates — Use only the finest 
emery powder to be had, and sweet 
oil on a piece of fine old flannel ; rub 
the grate in always the same direction, 
not backwards and forwards ; and then 
carefully polish it off with a soft clean 
wash leather. 

Hints on Singing. — Before 
learning to sing, it will be necessary 
to decide, first, whether sufficient 
natural capacity exists ; and second, 
whether the constitution is likely to | 
suffer from the exercises necessary on i 
the part of the aspirant to vocal pro- 1 
ficiency. With regard to the first point, 
the existence or want of a "musical' 
ear" (for all depends on that) may] 



I easily be discovered — in the ca.se of 
an adult by any professional musician, 
and in the case of childhood even by 
the ordinary observer. A child who 
is accustomed to hum snatches of 
tunes he has heard, or who joins in 
the hymns of a place of worship, may 
generally be considered a promising 
subject for musical training, whether 
vocal or instrumental ; for these in- 
voluntary attempts imply the posses- 
sion, in more or less degree, of the 
following gifts : a musical ear, natural 
perception of melody and of rhythm 
(or time). When to these is added 
that of a good voice, nothing but 
proper training is requisite to form a 
good singer. 

Is Singing Injurious ? — This is an 
important question, but it may be 
answered emphatically in the negative, 
except in cases where disease of the 
lungs exist, for then it is undoubtedly 
unsafe, although not to the extent 
generally supposed. Medical opinion 
should be sought in case of doubt on 
this point. Singing should be encou- 
raged from childhood, but any severe 
vocal practice is better deferred until 
after about the age of sixteen in both 
sexes, when the voice has thoroughly 
settled. This rule is, however, open 
to exceptions, and it applies more to 
males than females; indeed, during the 
time when the change takes place in 
the voices of boys they must entirely 
cease singing. A severe cold is in all 
cases a valid reason for avoiding any 
vocal exertion; but an occasional thick- 
ness of voice and phlegm in the throat 
should not be made an excuse for dis- 
obliging the friendly circle, or for shirk- 
ing duties belonging to members of 
choirs or musical societies. In our 
variable climate these slight affections 
are so prevalent that it maybe said that 
Americans always have colds. Sing- 
ing too soon after a meal should be 
avoided. An hour should elapse after 
breakfast and luncheon, and two hours 
after dinner, before the voice is subject 
ed to exertion. Singers should endeav- 
our to preserve their general health, for 
on this their success greatly depends. 



I IT D EX. 



Abernethy "BisdurrSf 95 
Abscesses, 150 

Acceptance of bill of exchange, 208 
Accidents and injuries, 165 
Accidental poisoning, 144 
Accommodation bills, 209 
Adulteration of food, I20 
Advice, bits of, 17 
to nurses, 340 
Ague, 157 

Alabaster ornaments, to clean, 140 
A-la-mode beef, 59 
Ale posset, 73 
All-fives, 281 

fours, 280 
Almond bloom, 126 
cheese-cakes, 86 
fritters, 87 
paste, 128 
pudding, 81 
pomatum, 127 
rocher, 89 
Altering clothes, 167 
•Anchovy sauce, 96 

toast, 58 
Angular measure, 232 
Animals, age of, 238 

pulse of, 238 
Ants, to destroy, 300 
Apoplexy, 176 
Apple dumplings, 79 
fritters, 86 
jelly, 87 
sauce, 96 
tart, 84 
water, 72 
Apricot fritters, 87 
A»iuarium, the, 45J 



Aromatic viaegar, 134 
Arrowroot, 72 

pudding, 81 
Arsenic, to detect, 139 
Artichokes, 100 
Artificial musk, 126 
Asparagus, 100 
Asphalte pavement, 138 
Asses' milk, 74 
Asthma, 154 
Athenian water, 127 
Australian butter, 1 12 

meat, 11 1 
Autumnal complaints, 174 
Avoirdupois weight, 230 

Backgammon, 265 
Bacon, to cure, loi 

to fry, 40 
Bagatelle, 257 
Baked apples, loi 

apple pudding, 83 

beef, 69 

beef tea, 75 

Indian meal pudding, Sz 

pears, loi 

plum pudding, 78 

rice pudding, 82 

sweetbreads, 63 
Baking fish, 30 

meat and poultry, 28 

pastry, 31 
Ballroom, etiquette of the, 31 1 
Bandages, how to make and apply 

them, 389 
Barley bread, 1 1 1 

lemonade, 74 and 119 

orangeade, 74 

water, 72 



408 



INDEX. 



Barometer scales, 244 

to consult the, 243 
Barrel, to find the contents of a, 233 
Bath buns, 94 
Bathers, hints to, 193 
Baths, 167 

for infants, 557 
Batter puddings, 76 
Bechamel sauce, 96 
Bedrooms, furniture for, 17 
Beds and their management, 239 
Beef, to choose, 112 
Beef, ^-la-mode, 59 

coUops, 58 

drink, 74 

olives, 57 

or mutton pudding, 69 

pudding, 69 

roast, 24 

tea, 75 

tea, to make in ten minutes, 75 

to hash, 67 
Bees, management of, 296 
Bee stings, 169 
Beetles, 300 
Berlin wool-work, 334 
Bezique, game of, 283 
Bills of accommodation, 209 
Billiards, 255 

Bill of exchange, law of, 208 
Bills of sale, 209 
Birds, rapid flight of, 238 
Bird-stuffing, 294 
Birds, paste for, 397 
Biscuits, 94, 120 
Bites, 144 

Black-cap apples, 89 
Black clothes, to renovate, 138 and 197 
Black currant jelly, 88 

dye, 129 

ink, 128 
Blacking, 134 

for harness, 134 
Black lace veils, to clean, 130 

silk, to clean, 130 



Blancmange, 88 
Blankets, to wash, 137 
Bleeding at the nose, 168 
BHad all-fours, 280 
Blinds, window, 17 
Blister, how to make, 167 
Blistered feet, 145 
Blood-letting, 168 

spitting of, 169 
Blotched face, 151 
Blue ink, 128 
Body, the human, 237 
Boiled and roast fowl, 75 

apple pudding, 83 

calf's feet, 60 

eggs, 65 

fowl, 75 

rice pudding, 82 

tongue, 60 
Boiling, 31 

fish, 34 

poultry, &c., 33 
Boils, 150 
Bone, to polish, 133 
Bones, dislocation of, 170 

fracture of, 171 
Boots and shoes, to waterproof, 132 
Boots, to preserve, 242 
Bottled fruit, 103 
Brain, concussion of, 174 
Braised fillet of mutton, 63 
Braising, 42 
Brandy posset, 73 

sauce, 96 
Brass work, paste for cleaning, 19 
Brawn, 102 

Breach of promise of marriage, 210 
Bread, adulteration of, 123 

receipt for making, no 

and milk poultice, 166 

and butter pudding, 81 

making, 115 

pap, 71 

pudding, 76 

sauce, 96 



INDEX. 409 


Bream, to bake, 30 
Brickwork, to measure, 234 
Bride-cakes, 92 

Bright steel, to preserve from rust- 
ing, 140 
Brill, to boil, 35 
to fry, 40 


Calf's foot jelly, 87 

blancmange, 88 
Calico, to waterproof, 132 
Candied citron, lemon, or orange peel, 

103 
Candied fruits, 104 
Caper sauce, 96 



Broad beans, 99 

Brocoli, 99 

Broiled beef-bones, 58 

fowl, 42 and 57 

rump-steak, 59 
Broiling, 41 

Bronchitis (or winter cough), 1 53 
Broths, 74 
Brown apple sauce, 96 

bread, iii 

pudding, 77 

gravy, 55 
iBrowning, 49 
Brown papers, size of, 233 
Bruises, 143, 172 
Brushing clothes, 196 
Brussels lace, 329 
Bubble and squeak, 70 
Bugs, or other vermin, to destroy, 299 
Building a house, 15 

societies, 15 
Bullock's heart, baked, 30 

kidney, 58 
Bunions, 145 
Buns, plain, 93 
Burns, 173 
Buttermilk, 73 
Butter scotch, 104 
Buying a house, 15 

Cabbage Sotjp, 54 
Cabinet pudding, 79 
Cake, a plain cheap, 93 
Cakes, 91 

a few hints on making, 1 19 
Calf's heart, baked, 30 

liver and bacon, 60 
18 



Capon, to roast, 27 
Captain's buscuits, 95 
Carving, 43 
Carp, to boil, 35 
to bake, 30 
Carpet, how to choose a, 17 
Carpets, to wash, 138 
Carrots, 99 
Carrot soup, 53 

Carbolic acid and chloride of lime, 240 
Carbuncles, 150 
Carbolic acid, 131 
Carmine rouge, 127 
Cartridge papers, size of, 233 
Castle pudding, 80 
Cats, 288 

Cattle, to ascertain the weight of, 234 
Caudle, 72 
Cauliflowers, 99 
Caution, a useful, in house building, 

IS 

Celery, 100 

sauce, 97 
Cement for marble, glass, porcelain, 

&c., 135 
Charlottes (pastry) 91 
Checkers, game of, 268 
Cheese cakes, 85 

omelette, 66 

pudding, 76 
Chess, 259 
Chicken, to boil, 33 

broth, 74 

fritters, 67 

pox, 

the management of, 394 
Chilblains, 145 



410 



INDEX. 



Children's complaints, 159 

clothing, 197 

rearing and care of, 346 
Chinese waterproof composition, A 

132 
Chloride of lime, 1 34 
Cholera, 155, 174 
Christening cakes, 92 
Citron pudding, 80 

peel, candied, 103 
Cleaning, 130 

Cleanliness, advantages of, 192 
Clear vegetable soup, 53 
Clothes, to alter, 196 

to brush, 196 
Clothing for children, to restore, 197 
Clothes closets, 197 
Cloth gloves, to clean, 130 
Cloth, to clean, 131 

to waterproof, 132 

measure, 231 
Clothing, 195 
Cock-a-Leekie, 54 
Cockroaches, 300 
Cod, to bake, 30 

to boil, 35 

to choose, 113 
Codfish pie, 60 

Cod's head and shoulders, to bake, 30 
Coffee custards, 89 
Cold meat cookery, 67 

veal pie, 69 

fish omelette, 66 

meat, to mince, 68 

cod, 70 

fowl, to mince, 68 

veal, to stew, 68 

fowl or turkey sausages, 68 

meat, game, or poultry, to hash, 
67 
Cold fish pie, 70 

turkey, to mince, 68 

cream, 128 
Colds, 147 



College pudding, 79 
Coloured creams, 90 

linens, muslins, &c., to wash, 

137 
Colours for house painting, to make, 

10 
Common paste, 85 
Compotes, 104 
Concussion of the brain, 174 
Confectionary, &c., 104, 105 
Consumption, 157 
Contagion, 164 
Constipation, 154 

Contents of a barrel, to find the, 233 
Convulsions of children, 160 

of adults, 176 
Cookery, whole art of, 22 
Cooking by gas, 82 

in American and Dutch ovens, 28 
Cool drink, 74 
Copyrights, how to secure, 198 

British law of, 199 
Cornices, to clean, 130 
Corns, 145 

Correct speaking and writing, 363 
Cosmetiques, 127 
Costiveness, 154 
Cottage soup, 50 
Cotton, to dye red, 129 
Counsel and information for liilft.fies aiid 

mothers, 340 
County courts, 208 
Coughs, 147 
Crabs, 64 
Crab, to boil, 37 

salad, 56 

sauce, 96 

to choose, 1 14 
Crackers, 120 
Crayfish, 64 

salad, 56 

to boil, 37 
Cream and water ices, 105 

fritters, 87 



INDEX, 



411 



Crime ''au liqueur," or "aux fruits," 

89 
Cribbage, game of, 276 
Cricket, game of, 247 
Crickets, 300 
Crimped skate, 40 
Croquet, game of, 253 
Croup, 160 
Crumpets, 94 

Crust for puddings and pies, 84 
Cubic or solid measure, 232 
Cucumbers, 100 
Cup custards, 89 
Curds and whey, 73 
Curing and potting, loi . 

hams, pork, &c., 102 
Currant cake, 92 

dumplings, 79 

fritters, 86 
Curried beef, 68 

chicken, 60 

eggs, 65 , 

lamb, 68 

mutton, 68 

poultry, 68 

rabbit, 60 

turkey, 60 

veal, 60 and 68 
Custard pudding, 79 
Cuts and lacerations, 190 
Cutting of the teeth, 360 

Damask curtains, to wash, 138 
Damson cheese, 88 
Days of the year, 234 
Deafness, 147 
Decoration of houses, 16 
Deliquescent chloride of aluminum, 

134 
Depilatories, 137 
Dessert cream, 89 
Devonshire squab pie, 'jo 
Devilled whitebait, to fry, 41 
Diarrhoea, 155 
Digestion, 348 



Dinner, mode of serving, 23 
Dinner-table, etiquette of the, 307 
Dining-room, to decorate, 17 

furniture for, 17 
Disinfectants, 134 
Dislocations, 170 
Diseases of domestic animals, 375 

of children, 159 
Dogs, their management, 287 

bites of, 170 

mad, 193 
Domestic chemistry, 124 

cookery, 22 

fowls, 290 

medicine, 142 
"Double Dumby," 276 
Draughts, game of, 263 
Drafts, 208 

in houses, 18 

to prevent, 240 
Drainage, 15, 16 
Drawers for clothes, 197 
Dress for ladies, 197 

for infants, 355 
Dried haddocks, 64 
Dripping crust, 85 
Drole, game of, 284 
Dropsy, 156 _ 

Drowned, restoration of the appa* 

rently, 148, 188 
Drugs, list of, for the family, 165 
Dry or corn measure, 231 
Duck, to boil, 34 

to roast, 27 

to choose, 113 
Ducklings, to stew, 38 
Durable paste, 140 
Dyeing, 129 
Dyspepsia, 152 
Dysentery, 152 

Earache, 147 

Eating, the philosophy of, 235 
Eau de Cologne, 125 
Ecarte, 279 



412 



INDEX. 



Eel broth, 75 

pie, 64 

soup, 52 
Eels, to bake, 30 

to boil, 36 

to fry, 41 

to stew, 39 
Eggs, 6s 

to fry, 40 
Egg pudding, 79 

sauce, 96 
Ejectment, 196 
Elder flower water, 125 
Emden groat gruel, 7 1 
Enamelled leather, to polish, 134 
English weights and measures, 230 
Engraving on glass, 138 
Entrees, 36 
Epilepsy, 178 
Ermine fur, to clean, 138 
Errors of speech, and how to correct 

them, 363 
Erysipelas, 158 
Etiquette and manners, 302 

of the ball-room, 311 

of courtship, 311 

for ladies, 309 

for gentlemen, 305 

of the dinner-table, 307 

of marriage, 313 

in travelling, 308 

for young girls, 309 
Exchange, bill of, 208 
European weights, 235 

distances, 235 
Evening parties, 31 1 
Everton toffee, 105 
Eye, substances in, 175 

sore, 176 

lime in, i 76 

Face-ache, 175 

Fainting, 178 

Farey, 382 

Fasting, effect of m disease, 176 



Falls where the patient is stunned 

144 
Family plum pudding, 78 
Fawns, roast, 25 
Feathers, to clean, 130 

to curl, 136 

to dye, 130 
Feather ornaments, 338 
Feet, clothing for, 197 
Female complaints, 150 
Fennel sauce, 96 
Fig pudding, 80 
Filter, a cheap, 20 
Fire insurance, 209 
Fires, how to escape from, 391 
Fire-proof mortar, 20 ' 

paint, 20 

stucco, 140 
Fish of America, 388 

to choose, 112 

to preserve, 23 

to preserve in sugar, 102 

gravy, 56 

sauces, 95 
Fits, general remarks on, 142 
Fleas, 300 
Flies, 300 

Flowered white silk, to clean, 130 
Flowers for distillation, 126 

to dry, 135 
Flounders, to boil, 36 

to fry, 40 
Fluid measure, 231 
Folding of napkins, 108 
Fomentations, 167 
Food, adulteration of, 120 

physiological and chemical classi- 
fication of, 114 
Food for infants, 358 

best modes of preserving, 23 
Football, 251 
Forcemeat, 97 
Foreign money, value of in our own 

currency, 229 
Foreign weights, 235 



INDEX. 



413 



Fowls, domestic, 205^ 

to boil, 33 

to roast, 26 

to broil, 42 

pie, 70 

with rice, 34 

to pot, 102 
Four-handed cribbage, 279 
Fox and geese, 269 
Fractures, 171 
French beans, 98 
French and other phrases in frequent 

use, 226 
French polish, 18 

polish for boots, 134 . 

rolls, III 

terms used in modem cookery, 

105 

metric system, 295 
Fresh fruit pies, 83 

fruit puddings, 83 
Fricassee of chicken or fowl, 57 
Fricasseed fowl, 69 

lamb, 69 

veal, 69 

soles, 64 
Frivolite, 333 
Fruit, loi 

to ice, 104 

to preserve, 23 

preserved omelette, 66 

rind, indigestibility of, 236 

tarts, open, 85 
Fried eggs, 65 

eggs and bacon, 58 

beef, 69 

patties, 57 

rump-steak, 59 
Frying, 40 
Furniture, 17 

care of varnished wood, 20 

mode of French-polishing, 18 

paste, 19 
Ti'ur in tea-kettles, to prevent, 131 



"Furry" deposits in tea-kettles, to 

remove, 138 
Furs and woollen goods, 132* 

Galvanic Battery, 141 
Game, or poultry, to pluck, 25 

soups, 53 

to broil, 42 

to preserve, 23 

to hash, 68 

pie, 70 
Games, rules of, 247 
Gapes, 387 

Gas, management of, 18 
Geese, to choose, 113 
Gentlemen, etiquette for, 305 
Gibelotte of rabbits, 57 
Giblet pie, 61 

soup, 53 
Gilt frames, to clean, 130 
Gingerbread, 93 
Ginger plaster, 175 

pudding, 80 
Glass, to cement, 135 

vessels, to cleanse, 138 

in stone windows, to fix, 138 

or porcelain, to colour black, 138 
Glasses, &c., to make brilliant, 135 
Glazed pressing-boards, size of, 233 
Gloucester jelly, 73 
Glue cement, 135 

to unite polished steel, 135 
Gnats, 300 
Golf, 253 

Gold and silver fish, 289 
Goose, to roast, 26 

to boil, 34 

to hash, 67 
Gooseberry cream, 90 
Gout, 138 

Gowland's lotion, 125 
Graining, to imitate oak, &c., 133 
Grass and moss, to dry, 136 
Gravies, 55 



414 



INDEX. 



Green paint, 139 

peas, 98 

pea soup, 54 
Grease spots, to remove, 132 
Grey mullet, to boil, 36 
Grilling, 41 
Ground rice milk, 72 

rice pudding, 82 
Grouse pie, 62 

soup, 53 
Gruels and porridges, *Jl 
Gudgeons, to fry, 41 
Guinea pigs, 289 
Guipure bars, or Kaleigh lace, 330 

d'art, 332 
Gurnet, to bake, 30 

to boil, 36 
Gun cotton ivory, 140 

Habitual iNTEMPERAiircB, to check, 

146 
Haddock, to boil, 36 
Haddocks, to bake, 30 
Hair dye, 137 

to darken, 137 

oils, 127 

washes, 127 

to bleach, 139 

brushes, to clean, 399 
Hake, to boil, 36 
Half pufiF-paste, 84 
Ham, to boil, 33 

to pot, 102 

to fry, 40 

to choose, 113 

to cure, 102 
Hand, rearing by, 357 
Handkerchief, how to bandage with, 

390 
Hare, to choose, 113 

to roast, 27 

soup, 52 

pie, 62 
Haricot beans, 99 

mutton, 112 



Harvey's sauce, 95 
Hashed beef, 6j 

game, 68 

goose, 67 

lamb, 67 

mutton, 67 

poultry, 67 

veal, 67 

venison, 68 
Hasty-pudding, 76 
Hay and straw weight, 23O 
Haystack, to weigh a, 233 
Head, covering of the, 197 
Headache, 146 
Health, rule for the preservation of, 

194 
Healthful houses, i6 
Heartburn, 152 
Hearts, baked, 30 
Herrings, to choose, 114 

to bake, 30 

to boil, 37 

to fry, 41 
Hints for housekeepers, 21 
Hodge-podge, 70 
Hominy pudding, 76 
Home-made barometer, 141 
Horses, diseases of, 375 
Hot-water pipes, to stop leakage in, 

140 
Hot weather, how to keep houses cool 

in, 238 
Horse-radish, 100 
House, choice of, 15 

purchasing a, 206 

on fire, how to escape from, 391 
Household bread, 1 10 

management, 15 
House-painting colours, to make, 19 
Human body, the, 237 
Hysterics, 178 

Icing Gakes, 92 
Imitation Indian ink, 129 
Imitation ivory, 140 



INDEX. 



415 



Imperishabie putty, 139 

Inch of rain, meaning of an, 244 

Indigestion, 152 

Indian corn and wheat flour bread. III 

Indian meal muffins, 94 

Infant, the, 350 

dressing and washing of, 355 

food for, 358 
''nfection, 164 
inflammation of the lungs, 156 

of the kidneys, 152 

of the liver, 152 

of the eyes, 15 1 
Inks, 128 

Inodorous paint, 139 
Intestacy, law of, 203 
Interest, rates of, in different States, 

204 
Insects, habits of, 298 
Insect poison, 299 
Insurance against fire, 209 

of life, 209 
Invisible or sympathetic inks, 129 
Irish stew, 38 

Iron moulds, to remove, 131 
Iron and steel, to preserve from atmo- 
spheric influences, 139 
Iron and steel, to clean, 20 
Iron, to dye red, 129 
Irons, fire, to keep bright, 20 

sticking on starched articles, to 
prevent, 13 1 
Isinglass jelly, 73 and 87 
Italian cream, 90 
Itch, 156 
Ivory, to polish, 133 

Jams, 103 

Japanese cement, 136 

Jaundice, 160 

Jellies, 72 

Jenny Lind's pudding, 80 

Jewellery, &c., to repolish, 246 

Jerusalem artichokes, 100 



John Dorey, to boil, 36 
Joints, injuries to, 171 
Jugs, decanters, to clean, 136 
Jugged hare, 62 
Julienne soup, 52 

Keeping the Feet Wabm, 197 

Kid, roast, 25 

Kidney pudding, 60 

Kidneys, inflammation of the, 152 

Kippered salmon, to broil, 42 

Kippered or dried salmon, 42 

Kitchen furniture, 17 

arrangement and economy of, 22 
hints on conduct in, 107 

Knife-handles, cement for, 135 

Knock-knees, 146 

Lace-Paper Cuttings, 337 
Lacerations, 191 
Ladies' dress, 197 
Ladies, etiquette for, 309 
Ladies' toilette, 309 
Lamb, to choose, 113 ■ 

to hash, 67 

pudding, 60 

pie, 69 

roast, 24 
Lamb's fry, 67 

sweetbreads, 63 
Lampreys, to fry, 41 

to boil, 36 
Lamps, management of, 18 
Landlord and tenant, relation of, in 

land, 207 
Languages of the world, 243 
Larks, to roast, 28 
Latin phrases in constant use, 223 
Lavender water, 125 
Law, 198 

terms, 210 
Lead poisoning, preservation against, 

139 
Leakage, how to stop in hot-water 
pipes, 140 



416 



INDEX. 



Leases, 20S 

Leather, to dye red, 129 
Leeches, to apply, 149 
Leech barometei', 244 
Leaves, value of, 242 
Lemonade, 74 
Lemon cream, 90 

cheese-cakes, 86 

pudding, 80 

dumplings, 78 

jelly, 88 

peel, candied, 103 

soap, 124 
Letter writing, 310 
Lettuces, ioq 
Leverets, to roast, 27 
Life insurance, 209 
Light, in houses, 16 

mahogany, to darken, 139 
Linseed meal poultice, i66 
Lip salve, 128 
Liquid measure, 231 
Liver gravy, 56 

inflammation of the, 159, 179 
Lobsters, to choose, 1 14 

served plain, 64 
Lobster cutlets, 64 

sauce, 96 

to boil, 37 

to stew, 39 

salad, 56 
Lobsters, 64 

Logwood in wine, to detect, 139 
Loo, 281 

Loss of appetite, 150 
Loto, 269 
Lumbago, 179 
Lunch-cake, common, 91 
Lungs, the, 347 

inflammation of the, 156 

Mackerel, to Choose, 113 
to bake, 30 
to boil, 36 
to fry, 40 



Mackerel, to broil, 42 

to pickle, 103 

sauce, 96 
Macaroni soup, 54 
Macassar oil, 127 
Macaroons, 93 
Mad dogs, 193 
Made dishes, 56 
Madeira cake, 92 
Mahogany varnish, 133 
Mang Chutney, 95 
Marble, to cement, 135 
Marmalade, 104 
Marriage, etiquette of, 313 

breach of promise of, 210 
Marks used by printers, 398 
Marrow pudding, 80 
Mastic varnish, 133 
Matelote sauce, 96 
Meat, to choose, 112 

to preserve, 23 

fish, poultry, &c., to ctoose, 
112 

to preserve in sugar, 102 
Measles, 162 
Measures of length, 231 

French, 395 
Measure of time, 232 
Mending clothes, 196 
Meteorological instruments, 243 
Metric system, 395 
Milk, the mother's, 353 
Millet milk, 72 
Minced coUops, 58 
Mincemeat pudding, 78 
Mince pies, 86 
Mint sauce, 96 
Mock-turtle soup, 50 
Modern cookery, 19 
Moneys of foreign countries, 229 
Monthly nurse, the, 342 
Mortar, fire-proof, 20 
Mothers, counsel to, 340 
Mother's milk, 353 
Moths, 299 



INDEX. 



417 



Muffins, 94 
Muffin pudding, 8 1 
Mulled wine, 73 
Mulligatawny soup, 51 
Mumps, 161 
Mushrooms, 100, 185 

to pickle, 102 
Mushroom and walnut sauce, 97 
Musk soap, 124 
Mussel sauce, 96 
Mustard leav^es, 241 

poultice, 166 

whey, 73 
Mutton, to choose, 113 

broth, 74 

chop, 75 

cutlets, 61 

to hash, 67 

pudding, 60, 69 

roast, 24 

pie, 69 

Napkins, to Fold, io8 
Naples curd, 73 
Nettle-rash, i6i 
Neuralgia, 151 
Night-air, 342 
Nurses, advice to, 340 
Nurse, the monthly, 342 

wet, 343 
Nursing of infants, 353 

of the sick, 340 

Oatmeal Pap, 72 

Oil to promote the growth of the hair, 

127 
Oil-paintings, to cleanse, 19 
Omelettes, general directions for, 66 
Onion sauce, 96 

soup, 53 
Open fruit tarts, 85 

windows at night, 239 

boat, to prevent the sinking of an, 
233 



Orange cheese-cakes, 86 

jelly, 88 

peel, candied, 103 

pudding, 80 
Outside decoration of houses, 17 
Overlaid, dangers of being, 352 
Oxtail soup, 50 
Oysters, to choose, 114 

to bake, 30 

to stew, 39 

to fry, 41 
Oyster sauce, 96 

sausages, 57 

soup, 52 

Paint, Fireproop, 20 

to resist action of air, &c., 138 
Painting on silk or satin, 339 
Paintings, oil, how to clean, 19 
Paints, how to make colours for, 19 
Palpitation of the heart, 151 
Pancakes, 67 ' 

Paper flowers, 337 

hangings, 16, 18 

sizes of, 232 
Parchment glue, 136 
Parlour, decoration of, i6 

furniture for, 17 
Parsley sauce, 96 
Parsnips, 99 
Parsnip soup, 54 
Partridges, to choose, 113 

to boil, 34 
Partridge pie, 62 

soup, 53 
Paste, 84 
Pastiles, 126 
Patent Office fees, 202 
Patents, how to secure, 200 

foreign, 202 
Patties, 57 

Pearl barley-water, 72 
Peas and butter, 58 

pudding, 76 

27 



418 



INDEX. 



Pepper-pot, 70 
Pencil drawings, to fix, 136 
Pepsin e, 241 
Perspiration, 146 
Perfumes, 125 

in sick-chamber, 240 
Perfume for gloves, 126 
Perch, to bake, 30 

to boil, 36 
Persons of rank, modes of addressing, 

304 
Pheasants, to boil, 34 
Pheasant soup, 53 
Physiology of life, 346 
Pianoforte keys, &c., to whiten, 136 
Pickled artichokes, 103 

beans, 103 

brocoli, 103 

cabbage, 103 

capers, 102 

cauliflowers, 103 

nasturtiums, 103 

onions, 103 

pork, to boil, 33 

radishes, 103 

walnuts, 103 
Pickling, 102 
Picture varnish, 133 
Pie-crust, 84 
Pigeon compote, 62 

pie, 63 
Pigeons, to choose, 1 13 

to stew, 38 

varieties of, 292 

to pot, 102 
Pig's fry, 67 
Pike, to bake, 31 

to boil, 36 
Pimpled face, 151 
Pineapple fritters, 86 
Pip, 387 
Pitch, or paint, to remove from the 

hands, 136 
Plaice, to boil, 37 



Plaice, to bake, 30 

to fry, 40 
Plain custard, 79 

omelette, 65 
Plants, to collect and preserve, 402 

to dry for an herbarium, 135 
Plant-sticks, &c., 138 
Plate powder, 138 
Plum cake, ordinary, 91 

pudding, 77 
Plumbago for zinc labels, 129 
Poached eggs, 65 

eggs and bacon, 58 

eggs and ham sauce, 65 
Poisons, and their antidotes, 180 
Poisonous food, 185 
Polishing ivory, bone, tortoise-shell, 

&c., 133 
Police cautions, 21 
Pomatums, 127 

Population of Great Britain, 242 
Populations of the principal countries 

of the world, 394 
Porcelain, to cement, 135 
Pork, to choose, 113 

cutlets, 61 

pie, 70 

pudding, 60 - 

roast, 25 

to cure, loi 
Potato pie, 70 

pudding, 76 
Possets, wheys, &c., 73 
Potichomanie, 338 
Poultices, how to make, 166 

for horses, 385 
Poultry, 25 

to bake, 27 

to boil, 33 

to choose, 112 

to hash, 67 

to preserve, 23 

to pot, 102 

to roast, 25 



INDEX. 



419 



Poultry, diseases of, 385 
Pound cake, 91 
Precedency, table of, 302 
Pi-epared polish, 133 
Preserving, 103 

food, best modes of, 23 
Preserved damsons, 103 

rhubarb, 103 

stone fruit, 103 
Preservation of the health, rules for, 

194 
Preston smelling-salts, 126 
Printers' marks for proofs, 398 
Promise of marriage, breach of, 210 
Prussian cutlets, 56 
Puddings and pies, 75 
Pudding crust, 85 
Puffs, 86 
Puff-paste, 84 
Pumpkin pie, 84 
Purchasing a house, 15, 206 

Quails, to Roast, 28 
Queen's oil, 127 

Rabbit, to Boil, 34 

pie, 61, 70 

to choose, 113 

to roast, 27 

to stew, 38 

soup, 52 

stewed in milk, 75 
Rabbits, their management, 288 
Ragout of beef, 69 

of duck, 61 

of mutton, 69 

of veal, 69 
Raspberry cream, 90 

jam, 104 
Rates, of interest in the different 

States, 204 
Rats and mice, 298 
Razor paste, 1 38 
Rearing and care of children, 346 

by hand, 357 



% 



Real turtle soup, 53 
Red currant jelly, 88 

ink, 128 

mullet, to bake, 3 1 
to boil, 36 
Renovating black satin, &0., 130 
Rent and taxes, 21 
Renting a house, 11$ 
Respiration, 347 
Rheumatism, 153 
Rhubarb pie, 84 

pudding, 81 
Rice cake, 92 

gruel, 71 

and fruit pudding, 82 

milk, 72 

pancakes, 67 
Ringworm, to cure, 186 
Roasting meats, &c., 23 
Roast fowl, 27, 75 

goose, hare, &c., 126 

sweetbreads, 63 
Rolls, no 

Roly-poly pudding, 78 
Roofing for hen houses, &c., 1 33 
Rose oil, 127 

vinegar, for toilet, 125 

water, 126 
Rosemary pomatum, 127 

wash, 127 
Rules for the preservation of the 

health, 194 

correct speaking and writing, 363 
Rump-steak and kidney pudding, 59 

and fried potatoes, 59 

pie, 58 
Rusks, 94 
Rust on iron, to prevent, 139 

Sack Posset, 73 
Sage and onions, 97 
Sago, 72 

piidding, 81 
Salads, 100 
Sale, bills of, 209 



420 



INDEX. 



Sally Lunns, 94 
Salmon, to boil, 35 

to bake, 31 

to choose, 113 

to pickle, 102 

to stew, 39 

omelette, 66 

steaks, 42 

trout, to boil, 37 
Sanitary laws of house building, 16 
Sauces and stuffings, 95 
Sauce, Robert, 95 
Sausage rolls, 85 
Sauteing, 40 
Savoury gravy, 55 

omelette, 66 

toast, 42 
Savoy biscuits, 95 

cake, 91 
Scalds, 173 
Scald head, 16 1 
Scarlet beans, 99 

dye for wool, 129 

fever, 163 
Scents for pomatums, 126 
Scorched linen, to restore, 24I 
Scotch currant bun, 93 

eggs, 65 

haggis, 64 

law terms, 221 
Scratches, 143 
Scurvy, 158 
Sea biscuits, 94 

kale, 100 
Sealing-wax, 134 
Seed-cake, ordinary, 91 
Sewing machines, to clean, 136 

to choose, 392 
Shad, to bake, 31 
Sharp sauce (sauce piquante), 96 
Sheep's heart, baked, 30 
Short-bread, 93 

paste, 84 

whist, 276 
Shortness of breath, 186 



Shrimps, to boil, 37 

Shrimp sauce, 96 

Sick, nursing of the, 340 

Sick-chamber, perfumes in, 240 

Sick-room cookery, 71 

Sick-rooms, ventilation in, 341 

caution in visiting, 192 
Silk gloves, to clean, 130 

worms, 297 
Silver, to clean, 130 
Silvering looking-glasses, 133 
Singing, hints on, 406 
Singing birds, 292 
Sippets, 72 
Six-card cribbage, 279 
Sizes of paper and books, 238 
Skate, to boil, 37 

to bake, 30 

to fry, 40 
Skin, clothing next, 195 
Skeleton leaves, 135 
Sleep at will, 236 
Small pox, 159 

to prevent pitting, 187 
Smelts, to fry, 40 
Smoky lamps, to cure, 18 

to choose, 113' 
Snakes, bites of, 169 
Snipes, to roast, 28 
Soda- cake, 91 
Soles, to boil, 37 

to fry, 40 

au Gratin, to fry, 41 

k la Italienne, to fry, 4I 
Solid fruit creams, 90 
Solitaire, 268 

Something for everybody, 388 
Sore throat, 150 

Speaking and writing correctly, 363 
Souffle rice pudding, 82 
Soups, 48 
Soup Julienne, 52 
Spanish onions, 99 
Speculation, game of, 283 
Spice gingerbread, 93 



INDEX. 



421 



Spatchcocked eels, 42 
Spinach, 99 
Spitting of blood, 169 
Sponge-cake, 92 
Sprains, 143 
Sprats, to bake, 31 

to fry, 41 
Spring soup, 53 

Square, or surface measure, 232 
Squirrels, 289 
Staggers, 376 
Stains on books, to remove, 13I 

on boards, to remove, 399 
Staircases, to decorate, 17 
Stammering, 146 
Starching, 131 

Steel and iron, to cleanse, 20 
Stewing, 37 
Stewed calf's foot, 75 
chops or cutlets, 57 
cutlet, 75 
giblets, 61 
ox palates, 59 
pears and pippins, lOI 
rump-steaks, 56 
sweetbreads, 63 
Stew of cold veal, 68 
Still birth, how to treat, 356 
Stings, 144 
Sting of bees, 300 
Stock, 48 
Stomach, the, 348 
Stone cream, 89 
Storm-glass, easily made, 140 
Strains of the ankle, 186 
Straw bonnets, to clean, 130 
Strawberry cream, 90 
jam, 104 
tartlets, 85 
Stufl&ngs for meat or poultry, 97 

for hare, 97 
Stunning, 174 
Sturgeon, to bake, 31 

steaks, 42 
Styes on the eyelash, 176 



Substances in the ear, 146 
Substances in the eye, 176 

in the throat, 146 
Suckling, rules for, 353 
Sucking pig, roast, 25 
Suet pudding, 76 

puff-paste, 84 
Suffocation, to treat, 187 
Sugar, adulteration of, 240 

as food, 240 
Summer rash, 161 
Sunbeam, weight of a, 246 
Sunstroke, treatment of, 397 
Superfluous hair, to remove, 137 
Sweetbread pie, 63 
Sweet biscuits, 95 

omelette, 66 

sauce for puddings, 96 

Talking Birds, 294 

Tapioca blancmange, 88 
jelly, 72, 87 
pudding, 81 

Tatting, or frivolite, 333 

Teal, to roast, 27 

Tea-cakes, 94 

Teeth of man and animals, 237 

Teething, 159 

Tench, to bake, 30 
to boil, 37 

Terms in law, 210 

in modern cookery, 105 

Test for gold and silver, 135 

Thermometer scales, 244 

Three-handed cribbage, 279 

whist, 276 
Thrush in children, 160 
Thunderstorms, safety in, 400 
Tic doloreux, 151 
Tigbt lacing, 197 
Timber, to measure, 233 
Titles and other abbreviations, 223 
Toad-in-the-hole, 60 
Toasting, 42 
Toasted cheese, 43 



422 



INDEX. 



Toast and water, 72 
Toilet of ladies, 309 
Toilet soap, 124 
Tomatoes, 99 

as a medicine, 192 
Tomato salad, 100 

sauce, 96 
Tontine, 242 
Toothache, 147 

powders, 127 
Tortoise-shell, to polish, 133 
Trade-marks, how to secure, 199 
Travelling, etiquette in, 308 

clothing for, 195 
Treacle pudding, 82 
Trifle, 90 
Tripe, 63 
Trout, to bake, 31 

to boil, 37 

to fry, 41 

to stew, 39 
Troy weight, 231 
Tru£9.es, 100 
Tunny, to boil, 36 
Turbot, to boil, 35 

to choose, 113 

to stew, 39 

steaks, to broil, 42 
Turkeys, to truss, 33 

to choose, 113 
Turkey, to boil, 33 

to roast, 26 

sausages, 68 
Turnips, 99 
Turnip-tops, 99 
Twelfth cakes, 92 

ITLCEiiATED Sore Throat, 150 
Union of metals, danger from, 139 

Vaccin-atton-, 164 

Value of foreign moneys, 229 

Varnishes, 132 

for furniture, 20 
Veal broth, 74 



Veal collops, 61 

cutlets, 61 

gravy, 55 

to choose, 113 

and ham pie, 61 

kidney omelette, 66 

pudding, 60 

roast, 24 

stuffing, or force-meat, 97 

to hash, 67 

to pot, 102 
Vegetables, 97 

to preserve, 23 
Vegetable marrow, 100 

tooth powder, 127 
Venison, to choose, 113 

gravy, 56 

to hash, 68 

to pot, 102 

roast, 25 

to stew, 38 
Ventilation of houses, 16 

in sick-rooms, 164 

in gas-lit rooms, 193 
Veterinary medicine, 375 
Vermicelli soup, 54 
Verbal wills, 205 
Vertigo, 150 
Vingt-et-un, 282 
Visits of condolence, 345 
Vol-au-Vent, 85 
Volunteers' belts, to glaze, 139 

Washing Machines, Hints on, 403 

Warts, 145 
Wash-balls, 124 
Washes, 125 
Wash for the face, 125 

to promote curling, 1 27 
Washing of infants, 355 
Washing powders, 124 
Water gruel, 71 

supply, 16 
Waterproofing, 132 
Waterproof packing-papw, 132 



INDEX. 



423 



"Water pipes, to stop leaks in, 140 

Wax, various colours of sealing, 135 

Weaning brash, 1 59 

Wedding cards, 314 

Wedding guests, 314 

Weight of cattle, to ascertain the, 234 

Weights and measures, 230 

Weights, European, 235 

Welsh rabbits, 43 

Wet nurse, 343 

Whist, 270 

Whitebait, to fry, 41 

White gravy, 56 

lace veils, to clean, 130 

mice, 289 

sauce, 96 

silk, to clean, 130 

wine whey, 73 

posset, 73 

(split) pea soup, 54 
Whitewashing, 18 
Whiting, to boil, 36 

to broil, 42 

to fry, 41 

to stew, 39 
Whitlows, 145 
Whooping cough, 163 



Wills, 204 

Window-blinds, to choose, 17 

Windsor soap, 124 

Wine cakes, 93 

Wood, cloth, paper, &c., to render 

incombustible, 138 
Wood, to dry, 139 

to dye red, 129 

to preserve, 139 

to render uninflammable, 139 
Woodcock, to roast, 28 

to choose, 113 
Wool-work flowers, 335 

weight, 230 
Worms, 161 
Wounds, 143 
Writing and speaking correctly, 363 

Year, Days op the, 234 
Yearly food of one man, 237 
Yeast dumplings, 76 
Yellow ink, 128 
Yorkshire pudding, 75 
Young girls, etiquette for, 309 
greens, 98 

Zodiac, Signs of the, 243 



TEDB END. 



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